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No bake white chocolate and raspberry cheesecake with fairy floss

That’s right, fairy floss. The idea of spun sugar takes me back to childhood, not that I spent it eating fairy floss but it’s a little girl’s ideal treat. Soft and fluffy at first bite then melting on your tongue to produce this sugary, slightly crunchy sweet bliss. I am partial to sugar, and the sort that melts on your tongue is just perfect. Not to mention how adorable it looks in its cloud-like appearance.

Rose flavour however, was not something I was fond of as a kid. In fact, I have only recently started to appreciate the floral taste of rose. So when I got my mitts on rose flavoured fairy floss in a box of goodies courtesy of Little Box of Yum, I was intrigued. I eyed off that cute little tub for weeks, but I knew if I opened it and devoured it I’d later wish I had more to top a cake. So I made a cheesecake instead, then placed the delicate spun sugar on top.

I don’t usually dip my finger into cake mix, but this mixture had me ‘accidentally’ leaving behind remnants of white chocolate and mascarpone goodness just begging to be wiped up, and I don’t mean by a spatula. I think my reluctance to sample cake batter comes from my childhood. My Mum had this way of scraping every last bit of mix from the bowl ensuring not a single morsel was left, not a smidgen. I would marvel at her spatula scraping technique, it’s phenomenal, although as a child I wasn’t so much as impressed as I was disappointed. Licking cake batter remnants from a bowl as an eight year old is akin to eating fairy floss in the fun spectrum.

Initially I sampled the mixture to see if it needed sugar, which I didn’t think it would given the 1.5 blocks of white chocolate. And boy was the taste worth it. SO GOOD. I initially thought, given I am not  fan of white chocolate, that this cheesecake would be one that I’d make, style, photograph, blog about, sample a tiny sliver for good measure, and then serve the rest up to my husband each night for dessert until he finished it. I think not. The ‘tiny sliver’ we talk about wound up being a slightly bigger, ahem, slice. The white chocolate tastes nothing like the white chocolate I know when combined with cream cheese, heavenly is the only way to describe it. Coupled with creamy smooth mascarpone and the slight tang of raspberry to then end with the buttery granita base that in my opinion, is the only way to make a cheesecake base, is surprisingly astonishing. I am in love. With a cake.

Ingedients (serves 8)

Base:

1 packet (250g) Granita biscuits, blend to crumbs

100g unsalted butter, melted

Filling:

300g premium white chocolate

200ml whipping cream

250g cream cheese (I use light Philadelphia)

250g mascarpone

200g raspberries (fresh or frozen)

Topping:

2 punnets fresh raspberries

Fairy Floss – I used rose flavoured Spun Fairy Floss

And just for the record, the fairy floss flavours are out of this world. First up on the flavour list is coconut. SAY WHAT? Coconut.

As you can imagine the fairy floss does melt under the raspberries, so if not serving immediately you will lose the white fluffy cloud effect of the floss. The texture once it melts doesn’t ruin the cake in any way, so you can still go ahead and decorate it with floss if you like even if not serving straight away.

Method:

Grease round 20cm springform cake tin. ** tip: turn removable base of tin upside down so the cheesecake base won’t stick into the groove that forms at the join.

Mix biscuit crumbs and butter well, press firmly into base of tin. By this stage I am already getting fidgety. The smell of melted butter mixed with biscuit crumbs is just divine, you know just how much I love butter.

Place tin into fridge to chill base while making the filling.

Melt chocolate in top bowl of a double-boiler over medium heat. Leave to cool slightly.

Whip cream to medium stiffness (mousse-like texture). Add cream cheese and mascarpone, combine well. Stir in melted chocolate and stir until nice and creamy and dippable. Sample here, I highly recommend it.

Pour half of the cream cheese mixture onto the cheesecake base. Scatter 200g raspberries on top of the cream cheese mixture, then pour the remaining mixture on top of raspberries.

Chill overnight or for at least 8 hours. Then top that baby with raspberries and fairy floss. If you want to omit the floss go ahead and pile it high with raspberries instead.

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  • Patricia - Wow Peggy that looks absolutely delicious. The world needs more cakes with fairy floss!

    It’s funny what you said about white chocolate. Like you, I wouldn’t class myself as a white chocolate fan, but I adore cakes and cheesecakes made with white chocolate. Odd isn’t it?ReplyCancel

  • Alex @ Little Box of Yum - This just looks amazing! I love raspberries, and could just imagine the taste of this cheesecake.. its making me drool! The floss looks great on the cake too – it looks like the raspberries are floating in clouds, which makes the cake just look heavenly!ReplyCancel

  • Peggy Saas - It is odd Patricia. I think the white chocolate with cream cheese and mascarpone probably just makes a great combination. I could barely really taste the white chocolate though, well at least not the taste that I am not so fond of. The cake was so delicious, SO delicious!ReplyCancel

  • Peggy Saas - Alex I think I have underestimated raspberries in the past, I have only in the past few months comes to realise how fabulous they are! And their taste combined with chocolate and cream cheese is just amazing. The fairy floss was definitely an unusual little treat, so much fun!ReplyCancel

  • Genevieve Loxley - WOW Peggy – our fairy floss looks amazing on your mouth-watering cake! Your photography and styling is sensational. Thanks very much for using our fairy floss in this recipe – we really appreciate it :DReplyCancel

  • Peggy Saas - You’re welcome Genevieve, the pleasure was all mine. Thanks so much for producing such a beautiful product. I have the creme brulee one to try next, YUM!

    Thanks for popping in and saying hello, nice to hear from you.ReplyCancel

  • Wendy Jones - I am not only in love with the description of this cake, I am totally intrigued by the idea of Rose Fairy Floss. Miss Pegs u truly excel in your craft. Pictures are amazing and I could almost taste that mixture :) My Mum always let me lick the bowl and the spoon, your story brought back many happy memories. Thank you xxReplyCancel

  • Linda - OMG I wanna make this cheesecake so bad! It looks so challenging to make but I will TRY! Just love the fairy floss in the topping. I just LOVE your blog and all of your recipes THANK YOU!!ReplyCancel

  • Shelley - OH MY!!!!! I think raspberry and white chocolate would be my favourite cheesecake combo! Shame no one else in my family likes cheesecake :-( I don’t think I could really get away with eating the whole thing myself……could I??ReplyCancel

  • Peggy Saas - Thanks Wendy. The fairy floss was a magical little touch. I have some creme brulee flavoured Spun Fairy Floss too, thinking what to do with it (aside from just shovel it in my gob!).

    I’m glad my post brought back fond childhood memories, it’s amazing how food can do that. xoReplyCancel

  • Peggy Saas - Linda, surprisingly this cheesecake is really easy to make. It doesn’t take long at all and aside from the crust, the rest is just mix and combine, then pour!

    Thanks so much for the kind words lovely. xoReplyCancel

  • Peggy Saas - Shelley, need you ask? Of course you can eat it all by yourself! You can spread it out over a few days and possibly share a slice or two with a friend…if you want. ;)

    I don’t even like white chocolate but I have to say this is the best combination I’ve tasted yet. Raspberry just really compliments white chocolate, and I think the mascarpone might have something to do with it working so nicely too.ReplyCancel

  • Sarah Jones - This is some amazing stuff! Love the photo’s, the design work and where on earth is my piece?! :)ReplyCancel

  • pete - i LOVE raspberries….. and i’m loving these photos, well doneReplyCancel

  • Gwen Targett - Hi Peggy, I love reading your blogs and your photos are just amazing and so inspiring. Just the motivation and inspiration I need some days. I’m so happy for you and all your achievements. Ever thought of doing a book of some sort???? Love your work!!! xxReplyCancel

  • Gwen Targett - P.S Love, love. love the way you have up your page set up. Not only its pretty, tres chic, fun and classy but also so simple yet effective and user friendly. Uncomplicated and easy to navigate, now that I like!!!ReplyCancel

  • Peggy Saas - @Sarah, I owe you a piece! It was delicious, I’ve made it again since and it was just as fabulous the second time around. Thank you for the kind words. xReplyCancel

  • Peggy Saas - Thanks Pete. I love raspberries too, I think they are my new favourite berry!ReplyCancel

  • Peggy Saas - @Gwen, thanks lovely. Yes I do have book plans of a Finnish nature. I have started on a list of recipes and photo ideas, need to get stuck into some more Finnish recipes to get it moving.

    I’m glad you like the page set up. I tweaked it recently to make it clean and simple in terms of the menu options, I’m glad it works for you. Thanks Gwen. xReplyCancel

  • Sunshine Cave - Hi there,
    I have made a cheesecake similar to this, and while it tastes nice I don’t know what’s happened but when I add the chocolate to the cream cheese mixture it goes all lumpy. It just doesn’t look appealing at all it looks like cottage cheese. What could I have done wrong here?
    Please reply, this always seems to be a hit and miss recipe for me, I’ve made it about 4 times, once it’s been okay, 3 times it’s been cottage cheese-y :(ReplyCancel

  • Peggy Saas - Hello there, the only thing I can think of is did you have the cream cheese at room temperature before you started? If cream cheese is chilled when you mix it it can wind up lumpy. I always take my cream cheese out of the fridge an hour earlier and open the packet to let it warm to room temperature, and my batter always turns out super creamy. If cream cheese is too cold and you start to add other ingredients, it will go lumpy and no amount of mixing will smooth it out.

    Let me know if this doesn’t work. And thanks for asking. :)ReplyCancel

  • Sunshine Cave - D’you know, last night after I sent this comment I turned the laptop off but I was still just driving myself potty with how it could turn out so rubbish. And then it dawned on me exactly what you’d said: the cheese and cream must have been too cold because the lumps weren’t cheese, they were lumps of chocolate! So obviously it had set the chocolate as I poured it in :p dope, so I rushed out and bought another load of ingredients and did it again, this time leaving the cheese out for ages just to be on the safe side haha! And there it was, beautiful again :) I think that one time I made it and it was nice I must have just happened to have done that, cos I don’t remember purposefully leaving it out.
    Anyway thanks for your reply, and I also really like your idea of the fairy floss: is that an American thing? Because I’ve not ever heard of it, but it sounds similar to what we call candy floss. Either way sounds great, so next time when I’ve not spent about £30 on ruining the cake itself, I’ll look for something like that fairy floss :)ReplyCancel

  • Brenna - This looks amazing! I’ve never made or eaten a cheesecake before (I know…crazy!) but I want to make one for Christmas dessert. Do you think this would work just as well with dark chocolate? My family aren’t white chocolate fans.
    Also, what is the texture like? I like that the recipe doesn’t have gelatine in it but i would be worried that it wouldn’t set. Is it almost moussey?
    Thanks!ReplyCancel

  • Peggy Saas - That’s great news Sunshine Cave! I’m glad it worked out. Something so simple as leaving the cream cheese out for an hour before can make a difference, it’s good to know that huh!

    Fairy floss is known as cotton candy in America, and I think it possibly comes from the US. In Australia we call it fairy floss, we can find it at fairs and shows, they have it spinning in a machine right in front of you. It’s sugary sweet delicious!

    Thanks for the comments, happy to hear your cake turned out beautifully. :)ReplyCancel

  • Peggy Saas - Hi Brenna, I don’t see why it wouldn’t work with dark chocolate, although have not tried it myself. I actually don’t like white chocolate but I can tell you it tastes much different when mixed with mascarpone and cream cheese, it’s just delicious! It actually doesn’t even taste like white chocolate, if that makes any sense. The texture is surprisingly firm enough to hold when sliced, it’s not as soft as mousse. I guess the chocolate and the cheese bind together enough to hold firm. I make another cheesecake that doesn’t include chocolate or gelatine, and that one turns out very mousse-like and quite soft.

    Thanks so much for saying hello!ReplyCancel

  • Helen - This looks amazing, I want to eat it right now!! How far in advance would you say I can make it? I would really like to make it for Christmas Day but the only time I have to make it and let it set is Monday, so a day and a half in advance – will it still be nice and fresh for Christmas Day lunch??ReplyCancel

  • Peggy Saas - Thanks Helen. Yes I think a day and a half or even two days will be fine. Just don’t put the topping on until you’re about to serve it. It’s best to leave it overnight to set properly anyway, so you’re only keeping it for an extra night. Go for it!

    I hope you get to make it, enjoy!ReplyCancel

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  • Samantha - If using frozen raspberries, do you add them frozen or defrost them?ReplyCancel

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