white chocolate raspberry cheesecake & spring renewal

Happy first day of spring!

This year is just flying!  It feels like just yesterday we were bringing in the New Year and now here we are at the start of a new season.  But not just any season.  Spring is about all things new.  Spring evokes thoughts of renewal and new beginnings.  I don't know what this past winter has been like for you.  Perhaps it was one where you experienced loss, regret and disappointment.   But Spring is a reminder of the promise of the gift that Jesus has overcome the world and He has made all things new. 



Therefore, if anyone is in Christ, he is a new creation.       The old has passed away; behold, the new has come. -- 2 Corinthians 5:17












In honour of Spring and Mike's mother's birthday, we celebrated with white chocolate raspberry cheesecake. I have made it three times now -- each time for a birthday. And each time for three beautiful women in my life.

It is a most delicious cheesecake The beauty of this cheesecake is it's ease in preparation. It's a no-bake cake, so there's nothing finicky about it. You could easily substitute the white chocolate for milk or dark chocolate. And any kind of berry could be used.

So if you have a birthday coming up and you need to make a cake but are short on time, but you still want the oooos and awwws of a celebration cake. This cake is happy to take that place.

white chocolate raspberry cheesecake
adapted from Good Food

Base:
3/4 - 1 cup graham crumbs
3/4 cup ginger cookies, crushed
3 oz butter, melted

Filling:
500g white chocolate
2 oz butter
1 tsp vanilla
2 bricks cream cheese, room temp
1/4 cup sugar 
175ml whipping cream
225g fresh raspberries, plus extra for garnish

Directions: 
1. For the base, combine graham crumbs, ginger crumbs and melted butter.  Press into the base of a 9.5" springform pan.

2.  For the filling, put the chocolate, butter, vanilla into a heatproof microwave bowl and microwave in 20-second increments to melt.  Allow to cool slightly.

3.  In your mixer bowl, blend cream cheese, sugar and whipping cream until smooth. 

4. Stir chocolate mix into cream cheese mix.  Gently stir in rasberries.  Spoon on top of the crumb base. 

5.  Refrigerate until set (8-24 hours). 

6.  Remove from tin and garnish with additional berries.  Serve.