This is a cheesecake that you just have to try! Crispy gingerbread bottom, creamy white chocolate filling and a wonderfully sour raspberry mirror top. It is such a hard job that you can’t tear yourself away from just taking a bite.
It’s not just the flavors that are well balanced in this cheesecake. I was very pleased with the look too. The green, the red and then a little neat spread on it. It can never go wrong when running a lap with your favorite stuff.
This cheesecake is baked without oven and can be prepared several weeks before serving. Both the bottom and the filling can be done before and then just leave it in the freezer and wait with the raspberry mirror until you want to serve it.
The recipe is baked in a round shape with a diameter of 23 cm, which gives 10-12 generous pieces.
250 g of gingerbread
100 g butter
300 g of white chocolate
600 g of cream cheese
2 cups powdered sugar
2 cups whipped cream
Ingredients (raspberry mirror):
225 g frozen raspberry
juice from 1 lemon
0.5 dl water
1 dl powdered sugar
1 teaspoon agar agar powder
Mix the gingerbread to a fine crumb.
Melt the butter in a saucepan and mix it with the biscuit crumbs.
Line your mold with baking sheet paper and squeeze out the biscuit pulp in the fine of the mold.
Place the mold in the refrigerator while you make the filling.
Chop the white chocolate and melt it over a water bath. Set aside to cool.
Make two bowls. In one, you whip the cream into soft peaks. In the other, whisk together the cream cheese and powdered sugar to a smooth and glossy batter.
Add melted white chocolate to the cream cheese mixture and whisk some more.
Turn the whipped cream into the cream cheese batter until you get a smooth batter.
Spread the filling over the bottom of the mold.
Wrap the mold and leave it in the freezer for at least 4 hours.
Take the cheesecake out of the freezer and place it in the refrigerator when it’s time to serve it. Meanwhile, you can make the raspberry mirror.
Boil the raspberries, lemon juice and water in a saucepan until the raspberries have softened.
Strain the raspberry mash so you get rid of the kernels and you get a nice raspberry puree.
Let the raspberry puree boil together with powdered sugar and agar agar powder for 2-3 minutes.
Remove the saucepan from the heat and allow the raspberry gel to cool a little before pouring it on your cheesecake.
Put the mold back in the refrigerator and wait to release the cheesecake from the mold until the raspberry mirror solidifies.
Decorate with whipped cream and fresh mint. Serve and enjoy!