Description
A creamy white chocolate and raspberry cheesecake that’s perfect for any occasion, combining sweet and tart flavors.
Ingredients
Scale
- 300g digestive biscuits
- 150g unsalted butter, melted
- 250g white chocolate
- 500g full-fat cream cheese
- 100g icing sugar
- 1 teaspoon vanilla extract
- 300ml double cream
- 250g fresh raspberries
- 150ml double cream (for topping)
- 2 tablespoons icing sugar (for topping)
- 100g white chocolate, melted (for topping)
- 12 fresh raspberries (for garnish)
- 10g freeze-dried raspberries (for garnish)
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- Mix the biscuit crumbs with melted butter until well combined. Press the mixture firmly into the base of a 20cm (8-inch) springform tin, ensuring an even layer. Place in the fridge to chill while preparing the filling.
- Melt the white chocolate using a double boiler or in the microwave in short intervals, stirring in between until smooth. Set aside to cool slightly.
- In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.
- Slowly pour in the double cream while whisking until the mixture thickens.
- Fold in the melted white chocolate until evenly incorporated.
- Gently mix in the raspberries, taking care not to crush them.
- Spoon the cheesecake mixture over the chilled biscuit base, smoothing the top. Refrigerate for at least 5-6 hours or overnight to fully set.
- Drizzle the melted white chocolate over the top for a glossy finish.
- Whip the double cream with icing sugar until stiff peaks form, then pipe swirls on top of the cheesecake.
- Garnish with fresh raspberries and a sprinkle of freeze-dried raspberries for an extra burst of flavor.
Notes
Ensure cream cheese is at room temperature for a smoother mixture. Be gentle when folding in the raspberries to keep them whole.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, white chocolate, raspberry