Coconut, Raspberry and White Chocolate Cheesecake

Hey Guys and Girls! 

Fourth post and this recipe will be awesome if you have a sweet tooth like me. It's also a no bake cheesecake and its fully vege - NO GELATINE! I didnt add the whipped cream design at the top but it was just an embellishment made with fresh whipped cream. So here it goes!

Ingredients:
Base Layer

• 250g Nice Coconut Biscuits (if you prefer other biscuits, you can change it but this is what gives the recipe a nice coconut hit!)
• 85g Butter, melted and cooled

White Chocolate Cheesecake Filling

• 500g Cream Cheese, softened & cubed
• 3/4 cup Caster Sugar
• 1 tsp Vanilla Essence/Extract
• 3 tbsp Thickened Cream
• 1 cup Thickened Cream, softly whipped
• 220g White Chocolate, melted and cooled

Raspberry Swirl Filling

• 250g Raspberry
• 3 tablespoons Icing Sugar
• 4 tablespoons Water
• 2 teaspoons Agar Agar Powder
• 2 tablespoons Water

Method:

1. Grease and line a 22cm Springform Pan
2. Pulse crushed biscuits with melted butter and press into the bottom of the prepared pan.
3. Beat the cream cheese with sugar and vanilla until all combined.
4. Add 3 tablespoons of the thickened cream and beat till smooth.
5. Stir through the chocolate mixture.
6. Fold in cream and set aside.
7. Puree the Raspberry and Icing Sugar with Water till smooth and thick.
8. Pass the Raspberry Mixture through a fine sieve to remove the seeds and set aside,.
9. Whisk together Agar Agar powder with water and mix through raspberry mixture. 
10. Bring Raspberry mixture to a boil for a few minutes and cool slightly.
11. For the swirl, place half cream cheese and raspberry and twirl using a chopstick. Repeat this once again but be quick because the Agar Mixture will set quickly when combined with cream cheese.
12. Put cheesecake in the fridge to set and its done. 

Thanks for Reading, 

Lusciously Decadent Writer :)