This rich and creamy cheesecake is what dessert dreams are made of it! It’s made with a simple graham cracker crust and a creamy white chocolate cheesecake batter dotted with whole raspberries! To garnish the top and to add even more incredible flavour, we top this berry cheesecake with tart raspberry sauce and more berries! Serve each slice with a generous amount of whipped cream!

INGREDIENTS

• Graham Crackers: I use a basic graham cracker crust for this delicious cheesecake.
• Cream Cheese: allow the cheese to soften for about an hour before making the batter.
• Sour Cream: tart and tangy sour cream makes this cheesecake even more creamy.
• Eggs
• Sugar
• Raspberries: you can use fresh or frozen berries. Just make sure to thaw the berries first if you’re using frozen berries.
• White Chocolate: the chocolate flavor is mild but it tastes so delicious!
• Heavy Cream: use chilled heavy cream for making the whipped cream for topping the cheesecake.

How to Make the Graham Cracker Crust

1. Place the crackers into a food processor, pulse until fine crumbs form, then add in the melted butter.
2. Pour in the melted butter and toss around the crumbs until they’re well coated.
3. Next, I transfer the crumbs into the bottom of a 23-cm spring form pan and press them firmly into place. Use a potato masher to get the job done quickly and easily!

How to Make a White Chocolate Raspberry Cheesecake

1. Prepare the graham cracker crust first.
2. Once you have the crust done, you’re ready to make the incredible batter for this white chocolate raspberry cheesecake. Make this batter just like a classic cheesecake – with cream cheese, sugar, eggs, vanilla and sour cream. Make sure to beat the cream cheese all by itself for at least 8 to 10 minutes until it’s smooth and creamy. This step is very important if you want a smooth and creamy cheesecake.
3. Next, add in the melted white chocolate and the raspberries go in last. Use fresh raspberries but frozen and thawed berries will also work well. Gently fold in the berries and the batter is ready.
4. Bake the cheesecake at 149C for 2 hours. The middle will be slightly wobbly, and the sides will be more firmly set. Turn the oven off and prop the oven door open with a wooden spoon. Allow the cheesecake to cool down slowly for a few hours down to room temperature. Place the cheesecake into the refrigerator to cool overnight, or for at least 6 hours.

Sweet & Tart Raspberry Sauce

A sweet and tart raspberry sauce is the perfect complement to this white chocolate raspberry cheesecake recipe! It’s very easy to make and can be made using fresh or frozen raspberries. Simply combine the berries and a little bit of sugar in a saucepan and bring to a simmer. Cook the berries for about 5 to 8 minutes, until a smooth jam forms. Next, press the sauce through a fine-mesh strainer until just the seeds remain. Add this sauce onto of the cheesecake as garnish and serve some extra with each slice!

These mixed berry cheesecake bars are the easiest dessert you can make and will wow everyone. They are made with a graham cracker crust layered with smooth vanilla bean cheesecake and then all swirled in with mixed berry coulis.

Ingredients:

Mixed Berry Coulis

• 250g fresh or frozen raspberries
• 125g fresh or frozen blueberries
• 125g fresh or frozen blackberries
• 65g sugar
• 1 Tbsp water
• pinch of salt

Graham Cracker Crust

• 400g graham crackers
• 3 Tbsp Sugar
• 150g butter, melted
• ¼ tsp salt

No Bake Cheesecake Filling

• 300g plus 120g cream
• 2 tsp powdered gelatine
• 450g cream cheese, at room temperature
• 130g sugar
• 1 tsp vanilla bean paste
• ¼ tsp salt

Instructions

MIXED BERRY COULIS TOPPING

1. Place all of the ingredients in a pan over medium heat. Cook, stirring often, and occasionally mashing the berries against the side using a fork, until the berries are soft. Transfer to a high speed blender or food processor (be careful as it will be hot), and blend until smooth.
2. Clean the pan and return to the stove. Strain the berry mixture into the pan, then bring to a boil and cook over medium heat, stirring constantly, for 2-3 minutes or until slightly thickened and reduced. Transfer to a container and allow to cool completely.

GRAHAM CRACKER BASE

1. Grease and line a square pan with two pieces of parchment paper, extending over the sides to form a sling. Place the graham crackers and sugar in the work bowl of a food processor. Pulse until the crackers resemble fine crumbs, then transfer to a medium bowl. Add the salt and butter, and mix to combine – it should have the consistency of wet sand.
2. Pour the base into the prepared pan, and pat down until smooth using the bottom of a flat glass or measuring cup, ensuring that it is an even thickness. Place in the freezer while you prepare the filling.

FILLING AND ASSEMBLY

1. In a small pot over low heat, combine the 120g measure of cream and gelatine. Stir until the gelatine has dissolved. Set aside to cool slightly.
2. In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer, whip the 300g measure of cream until soft peaks form. Transfer into a bowl. There is no need to wash the mixer between the cream and cream cheese mix. Whip the cream cheese and sugar in the mixer until smooth. Add the vanilla and salt and beat to incorporate, then add the gelatine and cream mixture and mix well.
3. Remove the bowl from the mixer, and, using a spatula, gently fold the softly whipped cream into the cream cheese mixture.
4. Spoon the filling over the prepared base, tapping to remove any bubbles, then spreading with an offset spatula. Evenly distribute about 3-4 Tbsp of the cooled coulis mixture over the surface of the filling, and using a swirling motion, gently mix it into the top section of the filling using a spoon, before smoothing again with an offset spatula.
5. Lightly drizzle a little more of the coulis mixture (use less than you think you will need) over the top of the cheesecake, then drag a chopstick or skewer through the drizzled coulis to make a marbled effect. Add more coulis and marble more if desired.
6. Refrigerate the cheesecake for at least 3 hours or until set. Using the parchment paper as a sling, remove the cheesecake from the pan. Cut into squares using a knife that has been run through hot water and then dried before cutting.
7. Store leftovers in the fridge.

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Why not spice up your coffee offering by trying something new? You don’t have to completely change your drink to something you’ve never tried, just add these toppings for a slightly different flavour that you and your guests will love!

Cinnamon
This powdered delight is perfect for brightening your morning as a dusting on regular coffee. Add a dash of cinnamon to a latte, cappuccino or even some tea.

Nutmeg
Similar to cinnamon, this slightly nutty spice is often found in baked goods and atop whipped cream on tasty drinks. You can buy fresh nutmeg and grate it or buy the powdered version. Line the rim of your cup with nutmeg by lightly wetting it with water before adding coffee. Dip the rim in nutmeg and then pour in the coffee

Whipped Cream
Whipped cream can be a perfect addition to regular coffee, espresso, lattes and macchiatos. Make whipped cream at home or purchase the spray variety for quick and easy use. Whipped cream also makes a perfect base for cinnamon, nutmeg or even sprinkles.

Nutella
Yes, really ! Add a little touch of hazelnut to your coffee or espresso drink by mixing in some Nutella! Add a spoonful of Nutella to the mug and stir until it dissolves. Allow the drink to cool a bit and then enjoy this sweetened brew.

Mint
Peppermint isn’t just for cafe drinks. You can make a peppermint mocha, minty hot coco or mint coffee right at home. Look for coffee syrups wherever you buy your beans – they likely have a premade peppermint syrup that you can take home. Add a few pumps to a mug before brewing coffee or espresso into it and then use a spoon to mix the two. Add your foamy frothed milk for a tasty cappuccino or latte and sip away. You can also add solid peppermint or crushed bits of peppermint wheels. They float well on whipped cream or make a perfect addition to the rim of a coffee mug.

Ice Cream
The ultimate late afternoon pick me up. Pour a fresh cup of coffee on top of some ice cream and enjoy the buzz! Espresso also works well for this delicious idea. 

Chocolate
This is one of the least-surprising and most tasty additions to coffee as you can make any coffee drink better with a bit of chocolate. Use fudge syrup as a drizzle on the top of a hot coffee, or stir some in at the bottom of the cup for a totally mocha drink. You can even use bar chocolate if you let it melt while the drink cools.