Kitchen Adventures: White Chocolate Raspberry Cheesecake

By Nida Anis Ahmed And Shazia Saqib
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White Chocolate Raspberry Cheesecake

In our last Kitchen Escapade: Molten Chocolate Cake, we flirted with and indulged our palates. This time, we went one step further and attempted to create a glorious blend of colour and taste with the White Chocolate Raspberry Cheesecake. Did we meet with success in our attempt? Read on to find out!

 

Why We Chose This Recipe

We wanted to make a cheesecake that was more than just a cheesecake. Anybody can make regular cheesecake; there are no-bake cheesecake recipes that make cheesecake making a breeze! However, a cheesecake with white chocolate raises the bar as it’s not commonly available.

White chocolate with raspberries adds a touch of sophistication and flair to the final look. The berries add a seasonal flavour and if raspberries are not in season, you can always use the frozen variety.

Check out pictures of how we did it here:

Would you believe we met with the joyous taste of success the first time round? This one was literally a ‘piece of cake’. Especially after our previous, not-so-smooth rendezvous with The Molten Chocolate Cakes.

Taste Test: I am not a cheesecake fan. But this dessert was truly awesome! Definitely going for a second helping! (Yasin Amanullah)

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FUCHSIA’s Rating

Difficulty Level – 3 out of 5

Mind Blowing Flavour – 4 out of 5 

Wow Factor – 4 out of 5

Your guests will be floored by the presentation, flavor and colour fiesta that is White Chocolate & Raspberries on a cake!

What We Loved About This Recipe

What you see is what you get! The cake turns out exactly as it looks on the online recipe page! The combination of white-and-red sets this dessert apart with a look that will definitely make you look like a Dessert Queen in the kitchen. We give this cake a two-thumbs-up for your next coffee-meet or dinner party! So here it is, our White Chocolate Raspberry Cheesecake ‘Kitchen Adventure’. Set the bar for your baking adventures and have some fun in the kitchen.

Our Thoughts in Hindsight

Wrap the bottom of the spring pan with aluminium foil to prevent any spillage. 

 

We tried this cake a second time round. This time we bought a Raspberry Coulis (store-bought puree in the frozen section). This saved us the cumbersome task of preparing the puree and de-seeding the raspberries at home. Add some cornstarch to the puree to thicken it slightly, as the consistency is a tad too runny.

 

Do not drizzle the coulis over the top of the cake; it is better served on the side. This simple addition, though seemingly minor, will go a long way in turning this dessert from delicious to truly outstanding!

 

This dessert needs to be made a day in advance, so plan ahead.

Send us a kitchen challenge from one of your favourite Master Chefs at info@fuchsia.com.sg. We will try to match the chefs and tell you what works and what doesn’t. In the meantime bon appetit!

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About Nida Anis Ahmed And Shazia Saqib

Nida Anis Ahmed did her masters in management from University of Surrey and is currently residing in Basel with her two kids. She has also worked for the United Nations Development Programme in Pakistan. She and her family love to travel, experience different cultures and food. She finds baking extremely therapeutic and loves to try new recipes. Shazia likes to pen her thoughts when she feels passionately about a life experience, a person or an event. She is mother to 3 lively boys and along with her husband, attempts to settle in her new country by taking German lessons so she is able to soak in the culture, language and spirit of the region.