Food & Drink

Raspberry & white chocolate cheesecake


Biscuit base:

• 300g Digestive biscuits

• 150g unsalted butter

Cheesecake filling:

• 250g white chocolate

• 500g full fat cream cheese

• 100g icing sugar

• 1 tsp vanilla extract 

• 300ml double cream 

• 250g fresh raspberries

To decorate:

• 150ml double cream 

• 2 tbsp icing sugar

• 100g white chocolate

• 12 fresh raspberries

• 10g freeze dried raspberries


For the biscuit base:

Melt 150g of unsalted butter. Blitz the digestives in a food processor to a small crumb (if you don’t have a food processor, place the biscuits into a sandwich bag and bash with a rolling pin), then add the melted butter – either pulse in the food processor until the mixture is combined or mix it in a bowl. Tip the biscuits into an 8″/20cm deep Springform tin and press down firmly.

For the cheesecake filling: 

Melt the white chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted – leave to cool whilst doing the below.

Whisk together the cream cheese, icing sugar and vanilla until smooth. Pour in the double cream and whisk until thick.

Pour in the cooled white chocolate and whisk briefly to combine. Then fold through the fresh raspberries. Spread the mixture over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will set fully.

To decorate:

Once set, drizzle the melted white chocolate over the cheesecake. Whip together the double cream and icing sugar and pipe on in swirls, then add a fresh raspberry to each swirl. Finally, sprinkle on some freeze-dried raspberries and then serve with double cream or ice cream. Will keep in the fridge for up to three days.

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