#cookingwithCICI,

Raspberry Cheesecake Jars w/ White Chocolate

Heya Guys!!

#cookingwithCICI is BACK! Uni’s over and done with…so we can now focus on what truly ignites a fire in us: food (well okay, Business and the Law too…just in case our parents are reading this and think we wasted the last four years 😅). We’re so excited about this recipe and many, many more we’ve got up our sleeves. Be on the look out fellow food-lovers! Today’s Raspberry Cheesecake recipe is in jars, which just makes it 100% more appetizing. So easy to make, so rich and fulfilling. Trust us. You definitely want to try this out for your next get-together!

Let us know how it goes. Better yet: send us picture or tag us on Instagram!


SERVING: 3 Large portions

TIME: 20 minutes preparation, 1 hour chill time

INGREDIENTS

For the cheese cake filling:

  • 3 heaped tbsps cream cheese
  • 1 cup raspberries
  • 3 tbsps caster sugar
  • 1 cup whipping cream
  • 1 cup grated white chocolate

For the biscuit base:

  • 2 tbsps unsalted butter
  • 1 packet of preferred biscuits, we used digestive biscuits

For the topping:

  • 1 tbsp cornstarch
  • 1 tbsp vanilla essence
  • 2 tbsp granulated brown sugar
  • ½ cup frozen raspberries

METHOD

For the topping:

  1. Add frozen berries, vanilla essence, sugar and a 1/2 cup of water to a small saucepan. Heat on medium high.
  2. Once the berries soften, mash them with a mwiko (wooden stick).
  3. Mix the cornstarch with a tablespoon of cold water and stir into the raspberry sauce to make it thicker.
  4. Let it cool while you prepare the rest of the dessert.

Proper consistency; it will thicken as it cools further

For the biscuit base:

  1. Grind the digestives to a powdery consistency. Alternatively, you could place the biscuits in a zip-lock bag and mash with a rolling pin.
  2. Mix with butter and place the mixture into the jars. You could leave it rugged or flatten the mixture in the jars. (We flattened it using the flat end of a coffee measuring spoon.)
  3. Place jars in fridge while you prepare the cheese cake filling.

For the cheese cake filling;

  1. Whip the whipping cream and caster sugar with an electric mixer to get it creamy and fluffy (Alternatively, you could use ready made whipped cream)
  2. Whip the cream cheese in a separate bowl until it gets a light and fluffy consistency.
  3. Mix the whipping cream into the cream cheese. Add the white chocolate and drop in a few raspberries.
  4. Remove the jars from the fridge and divide the cheese cake filling among the three jars.
  5. Place the raspberry sauce over the filling and chill for an hour.

Serve chilled and enjoy!!

Don’t forget to like, comment and share!

— CICI and Ivy xxx

02 comments

writer

My name is Ivy Mabelle. Founder of this blog. I’m a twenty-something year old Kenyan, law graduate who occasionally cooks and writes. I’ve got many interests that I write about on here and hope someone else might enjoy too. xx

2 Comments

Mabelle

Just in case you’re wondering if / when I have read, I have…. No big deal as you’ve balanced the two loves well. When do I resume the tasting?

Reply

Ivy

Thank you Dad!
As soon as possible 🙂

Reply

Leave a Reply