Going on a picnic this summer? Or maybe hosting a BBQ for friends? This white chocolate and vanilla raspberry cheesecake is perfect! And it is served in individual jars so everyone can enjoy their own.
Cheesecake (makes 6)
- 200 gram Bastogne biscuits
- 100 gram butter (boter)
- 200 gram white chocolate (witte chocolade)
- 125 ml cream (slagroom)
- 100 gram cream cheese (roomkaas)
- 125 gram mascarpone
- 1 vanilla pod (vanilla stokje) or ½ tsp vanilla extract
- 200 gram raspberries (frambozen), can be frozen or fresh
- 1/2 tablespoon sugar (suiker)
- Juice of half a lemon
Break the Bastogne biscuits into fine crumbs (use a food blender, or rolling pin to break them up).
Melt the butter over a low heat, then add to the Bastogne crumbs and mix well.
Divide the mixture between the jars, pressing the mixture down firmly, so you have about a 1 cm layer.
Break up and melt the white chocolate in an bain marie (double boiler).
Put the cream, cream cheese, mascarpone, sugar and vanilla in a bowl and beat with a mixer until smooth, then add the white chocolate and mix it through.
Divide the mixture between the jars.
For the topping, mix on a low heat 2/3 of the raspberries with the sugar and lemon juice for about 10 minutes or until the raspberries are broken down. If you like, strain the sauce to remove the seeds.
Divide the sauce between the jars and add the remaining raspberries.
Allow at least 12 hours in the refrigerator and enjoy!
Don’t have any spare empty jars?
You can buy new jars at places such as Blokker, Xenos, Hema and Action. Or use small drink glasses.