No Bake Cheesecake with Raspberry Liquid Centre
Prep Time 45 minutes plus freezing time
Ingredients
White Chocolate & Cranberry Biscuit Base
65g crushed chocolate chip cookies
12g desiccated coconut
65g sourdough breadcrumbs
70g white chocolate, melted
15g cranberries, dried & chopped
Raspberry Liquid Centres
60g raspberries
1 tbsp icing sugar
No Bake Cheesecake
150g cream
350g cream cheese
75g icing sugar
50g sour cream
1 tbsp lemon juice
1 vanilla pod, seeds split & scraped
For the assembly
60g white chocolate coloured pink, melted
Fresh raspberries
White chocolate block to grate
Method
Mix all of the base ingredients together in a bowl, pour onto a tray lined with paper and refrigerate for 15 minutes to harden.
Once cold, break into irregular sized pieces and store in the fridge until needed.
For the raspberry liquid centres, blend the raspberries with the sugar until liquid. Strain the puree through a sieve and discard the seeds. Pour the puree into ice cube trays and freeze.
To prepare the no-bake cheesecake, whisk the cream and reserve.
Use a machine or by hand, beat the cream cheese smooth with the icing sugar. Add the sour cream, lemon juice and vanilla and continue to beat until really smooth. Fold the whipped cream into the mix and use it immediately.
To assemble, use a pastry brush to brush the pink coloured white chocolate on the inside of each of the four glasses.
Spoon pieces of the broken biscuit crumb into each glass.
Pour or pipe the cheesecake mix evenly into each glass.
Insert a frozen liquid centre and ensure it is covered with mousse, totally encapsulating it.
Add fresh raspberries to the cheesecake and grate white chocolate onto the surface of each dessert.