White Chocolate and Raspberry Cheesecake

White Chocolate and Raspberry Cheesecake is delicious!! It is relatively easy to make although it is probably best made the day before if you are having guests over. That way its all done - you only need to add the raspberry sauce.

Before you start make sure you read the recipe through and prepare ingredients as follows.


200g plain sweet biscuits

80g unsalted butter, melted

2 tablespoons demera sugar

1 tablespoon powdered gelatine

375g cream cheese, at room temperature

½ cup milk

¾ cup caster sugar

180g white cooking chocolate, melted, cooled

300ml thickened cream, whipped

300g frozen raspberries, thawed, plus extra to serve


You will need a 22cm springform pan for this recipe. Invert the base of the pan for easy removal later.

1. Grease base and sides of pan and line with baking paper. Process biscuits in a food processor until finely crushed or use the end of a rolling pin if you don’t have a food processor. Add melted butter and 2 tablespoons of the caster sugar to biscuit crumbs and mix well until combined. Press crumb mixture evenly over the base of the prepared pan. Chill in the fridge while preparing cheesecake mixture.

2. Sprinkle gelatine powder over ½ cup of boiling water in a heatproof jug. Stir until gelatine dissolves. Set aside. Using an electric mixer, beat cream cheese, milk and ½ cup of the remaining caster sugar until combined. Fold in cooked gelatine, white chocolate and cream. Divide mixture into three equal portions. Fold in half the raspberries to one portion of white chocolate mixture.

3. Spread one portion of the white chocolate mixture over the prepared biscuit base; chill in the fridge for ten minutes until firm. Top with the raspberry mixture; chill for another ten minutes until firm. Spread with remaining white chocolate mixture. Chill for four hours or overnight until set. Place remaining raspberries , remaining sugar and one (1) tablespoon of water in a small saucepan. Cook and stir for five minutes or until sugar dissolves. Bring to the boil; reduce heat. Simmer for five (5) minutes or until thickened slightly. Strain the raspberry mixture; discard the seeds.

4. Just before serving, drizzle half the raspberry sauce over the cheesecake, then top with extra raspberries. Serve with the remaining raspberry sauce.


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