🍰 White Chocolate Raspberry Cheesecake from the Airfryer 🍓
If you love cheesecake, you’ll love this white chocolate raspberry version! Prepared in the airfryer for a super soft, creamy interior and a deliciously crispy base. And the best part? This recipe is so easy, you’ll have it on the table in no time. 😋
Ingredients
Soil
- 150 g Bastogne biscuits
- 60 g melted butter
Filling
- 100 g fresh or frozen raspberries (plus extra for garnish)
- 1 tbsp sugar
- 2 small eggs
- 300 g cream cheese
- 150 g white chocolate (plus some shaved chocolate for garnish)
- 75 g sour cream
- 1 tsp vanilla extract
- 1 tsp cornstarch
Preparation method
-
The bottom
Crush the Bastogne cookies in a food processor and mix with the melted butter. Line a small springform pan with baking paper and press the cookie crumbs firmly. Put the base in the refrigerator to stiffen. -
The filling
Puree the raspberries with the sugar in a blender. Melt the white chocolate in a bain-marie and set aside to cool. Mix the cream cheese, sour cream, cornstarch and vanilla extract in a bowl. Slowly add the melted white chocolate and continue beating. Fold in the eggs until the mixture is smooth. -
Create layers
Pour half of the cream cheese mixture over the biscuit base. Mix the other half with the raspberry puree and carefully pour this over the first layer. Use a skewer to make a nice pattern through the raspberry sauce. -
Baking
Bake the cheesecake in the Airfryer for 20-25 minutes at 160°C, until the edges are firm but the middle is still a little jiggly. Turn off the Airfryer and let the cheesecake cool in the drawer for 30 minutes. -
Cool and serve
Place the cheesecake in the fridge for 1-3 hours to firm up. Garnish with fresh raspberries and white chocolate chips for a festive finishing touch!
🍴 Tip: This is the perfect cheesecake for a party or a treat. Enjoy! 😍🎉