Recipe of Gordon Ramsay Simple White Chocolate Cheesecake with Raspberry Sauce

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, simple white chocolate cheesecake with raspberry sauce. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Simple White Chocolate Cheesecake with Raspberry Sauce is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Simple White Chocolate Cheesecake with Raspberry Sauce is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook simple white chocolate cheesecake with raspberry sauce using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Simple White Chocolate Cheesecake with Raspberry Sauce:

1. Take 200 g ginger biscuits
2. Prepare 60 g butter- room temperature
3. Get 200 g white chocolate
4. Prepare 300 g cream cheese
5. Prepare 300 ml double cream
6. Take Squeeze lemon juice
7. Take 1 tsp vanilla paste
8. Make ready tin Loose bottomed
9. Make ready Raspberry Sauce
10. Get Handful raspberries
11. Take 2 tsp icing sugar (or any other sugar or sweetener)

Steps to make Simple White Chocolate Cheesecake with Raspberry Sauce:

1. Break the chocolate into squares and place in a heatproof bowl. Boil water in a saucepan and settle the bowl of chocolate above the water- you don’t want the water to touch the bowl. Heat gently until the chocolate has melted. Set aside to cool while you make the base.
2. Blend the biscuits to a fine crumb. Add the butter and continue to blend until the mix starts clumping. If you don’t have a processor you can crush the biscuits in a sealed sandwich bag with a rolling pin, then melt the butter before mixing.
3. Pour the biscuit mix into the cake tin and use a dessert spoon to press down firmly. Chill in the fridge while you mix the topping.
4. Beat the cream cheese in a large bowl. In a separate bowl whisk the double cream until firm
5. Fold the cooled melted chocolate into the cream cheese. Fold in the cream in 2 or 3 batches. Add the lemon juice and vanilla paste. Once all mixed spoon onto the base, smooth with a spatula or knife and chill until set. Atleast 4 hours, but overnight would be best.
6. To make the raspberry sauce put the raspberries, sugar and a splash of water into a saucepan. Heat until the raspberries mush down and the sauce reduces.
7. Take a slice of the cheesecake, pour over some sauce and enjoy 😋

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