Everyday Gourmet Season 11 Episode 6: No Bake Cheesecake with Raspberry Liquid Centre |
|
Darren returns to the Everyday Gourmet Kitchen to make a an absolute showstopper that is so easy to do, it's a no bake cheesecake with a surprise hidden liquid raspberry centre.
https://everydaygourmet.tv/recipes/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. |