White Chocolate Cheesecake with Raspberries

    (3106)
    2 hours

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


    2847 people made this

    Ingredients
    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

    Directions
    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 and Ratings
    Global Ratings:
    (3106)

    Reviews in English (2253)

    by
    9

    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

    by
    2567

    I made 2 cakes. The 1st one wasn't very appealing but it tasted great. The 2nd one looked beautiful and tasted even better. What did I do different the 2nd time? I read the cheesecake techniques article found on this website. I wrapped foil around the bottom of my pan & placed the pan on a cookie sheet. Then I filled the cookie sheet w/water. I baked the cheesecake for an hour then turned the oven off & let the cheesecake sit in the oven for another hour. This prevents the cake from sinking in the middle. Everyone loved it! It was delicious and I can't wait to make it again.  -  06 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    1691

    This recipe got rave reviews from my family on Christmas! One tip, which made this even easier to make: I used seedless raspberry jam instead of cooking the raspberries on the stove. I just microwaved 6 tablespoons of jam for 30 seconds before adding to the cheesecake. It was so much easier and tasted fantastic! I also microwaved the white chocolate with half-and-half with excellent results. I will definitely make this again! Everyone was so impressed!  -  31 Dec 2005  (Review from Allrecipes USA and Canada)

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