Chocolate – the ultimate mood food!

Scroll down to content

White chocolate and raspberry cheesecakes

These cheesecakes are kept for 2 to 3 days in the refrigerator and do not go in the freezer.

| Nut-free | Peanut free | Egg free |

Preparation25 minutes
Quantity4 portions
Cooking10 minutes
FreezingNo
Refrigeration1 hour

Ingredients

For raspberry Jam:
  • 2 cups (500 ml) of raspberries
  • 60 ml (¼ Cup) honey
  • 1 tbsp. (15 ml) lemon juice
  For the crust:
  • 125 ml (½ Cup) Graham cookie crumbs
  • 1 tbsp. (15 ml) Maple flakes
  • 1 tbsp. (15 ml) butter
  For cheese topping:
  • 125 ml (½ Cup) Freddo White chocolate chips
  • 1 pack of sugar 250 g 60 ml (¼ cup) cream cheese
  • 1 tsp. (5 ml) vanilla extract
  • 60 ml (¼ Cup) sour cream 14%
  • 1 cup (250 ml) whipped cream

PER PORTION

 
  • Calories 676
  • Protein 8 g
  • Fat 45 g
  • Carbohydrates 68 g
  • Fibre 5 g
  • Iron 1 mg
  • Calcium 154 mg
  • Sodium 320 mg

Preparation

  1. In a saucepan, place two-thirds of the raspberries, the honey and lemon juice. Bring to a boil, then simmer on low heat for 10 to 12 minutes, until a jam consistency is obtained. Remove from the fire and leave cool.
  2. In a bowl, mix the ingredients of the crust.
  3. Divide the crust into four small glasses.
  4. In a double boiler, melt the white chocolate chips.
  5. In another bowl, whisk the cream cheese with sugar, vanilla and sour cream using the electric beater until a creamy preparation is obtained.
  6. Pour the melted white chocolate into the bowl while whisking. Stir in whipped cream by gently folding the mixture with a spatula.
  7. Spread the raspberry jam in the small glasses. Cover with cheese topping. Decorate using the remaining raspberries. Refrigerate for 1 hour. Keep cool until the time to serve.