White Chocolate Cheesecake with Raspberries

    White Chocolate Cheesecake with Raspberries


    2838 people made this

    Well how can you go wrong with white chocolate, raspberries and cheesecake? Garnish with strawberries for an elegant presentation.

    Serves: 16 

    • 250g digestive biscuits, finely crushed
    • 100g unsalted butter, melted
    • 250g frozen raspberries
    • 2 tablespoons caster sugar
    • 2 teaspoons cornflour
    • 1/2 cup water
    • 300g white chocolate chips
    • 1/2 cup whipping cream
    • 600g cream cheese
    • extra 1/2 cup caster sugar
    • 3 eggs
    • 1 teaspoon vanilla extract

    Preparation:1hour  ›  Cook:1hour  ›  Ready in:2hours 

    1. In a medium bowl, mix together biscuit crumbs and melted butter. Press mixture into the bottom of a 23cm springform pan.
    2. In a saucepan, combine raspberries, 2 tablespoons caster sugar, cornflour and water. Bring to boil and simmer for 5 minutes or until sauce is thick. Strain sauce through a sieve to remove seeds.
    3. Preheat oven to 170 degrees C. In a metal bowl over a pan of simmering water, melt white chocolate chips with cream, stirring occasionally until smooth.
    4. In a large bowl, mix together cream cheese and extra 1/2 cup of sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of mixture over the biscuit base. Spoon 3 tablespoons raspberry sauce over mixture. Pour remaining cheesecake mix on top and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set.
    5. Cool, cover and chill for 8 hours before removing from pan. Serve with remaining raspberry sauce.

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    Reviews (1)


    Altered ingredient amounts. I made double the amount of the sauce because I love raspberries. I also melted the white chocolate without the cream, and then just added them into the mix together. Tastes fantastic definitely making again! - 09 Mar 2011

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