Mummy’s Fast & Easy

Happy Friday!
Another cheesecake recipe today – this time, raspberry & white chocolate one.

I went to a farmer’s market the other day and couldn’t resist the ripe and fresh berries.
I got some white chocolate too so when I got home I made this creamy summer delight.

If you’d rather prefer blueberry cheesecake here is the recipe.
You’re gonna need some mascarpone, sour cream, biscuits and butter.
The rest is really simple and I promise you, the result is satisfying.:)

Here’s what you need.

Mummy’s Fast & Easy

 Ingredients:

  • 400g/0.8lb fresh raspberries
  • 100g/3.5oz white chocolate, melted
  • 500g/1lb  Mascarpone
  • 200g/7oz sour cream
  • 150g/5oz powder sugar
  • 300g/10oz digestive biscuits, crushed
  • 100g/3.5oz butter, melted
  • fresh mint for decoration

    • Mummy’s Fast & Easy

    Preparation:

    1. To prepare the biscuit layer – combine the biscuits with the butter and layer them on a cake tin with loose bottom. Refrigerate for 30 minutes.
    2. In  a bowl, whip the Mascarpone and sour cream. Add the sugar and 300g/10oz of the raspberries.Use a blender and work the mixture until a smooth purple consistency.
    3. Pour the cheesecake mixture onto the biscuit layer and smooth the surface. Drizzle the melted chocolate on top.
    4. Decorate with the rest of the raspberries and mint leaves.

      5. Enjoy!

      Tip: You can try adding extra white chocolate in the cheesecake mixture.