Raspberry and white chocolate cheesecake

Name: Raspberry and white chocolate cheesecake
Total time: 1 h 30 min
Ingredients: 150g of digestive biscuits, crushed to a very fine crumb; 75g of butter; 360g of white chocolate, preferably Belgian, broken into pieces; 400g of full-fat cream cheese; 150ml of crème fraîche; 2 large eggs; 2 tsp vanilla extract; 225g of raspberries; 3 tbsp of raspberry jam; 25g of white chocolate, preferably Belgian, grated

by Karen Burns-Booth

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Dessert
easy
8
1 hour 30 minutes

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Karen's raspberry and white chocolate cheesecake recipe makes the most of beautifully plump summer berries. The creamy baked white chocolate base is the perfect match to zingy raspberries, perfect for a summer celebration.

First published in 2016

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Set the scene: it’s summer and the weather has been kind, so you, your family and friends are sitting outside after an idyllic al fresco dinner party, when you take out your piece de resistance, the dessert! A beautiful berry creation of white chocolate, cream, jam and luscious ruby red raspberries... a Raspberry and white chocolate cheesecake, which is bound to bring an ovation from all the diners!

This recipe is for a baked cheesecake, and once baked it needs to cool completely before serving it. A top tip – be very careful when melting the chocolate. Don’t rush it, you must melt it over a gentle heat, otherwise it will turn grainy and lumpy. Other than that, this cheesecake is a breeze to make and will grace any dinner party dessert table, as well as a special treat for any family gathering.

Ingredients

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Imperial

Cheesecake base

150g of digestive biscuits, crushed to a very fine crumb
75g of butter

White chocolate filling

360g of white chocolate, preferably Belgian, broken into pieces
400g of full-fat cream cheese
150ml of crème fraîche
2 large eggs
2 tsp vanilla extract

Raspberry topping

225g of raspberries
3 tbsp of raspberry jam
25g of white chocolate, preferably Belgian, grated

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Method

Preheat the oven to 160°C/gas mark 3. Grease and line a 20cm spring-form cake tin with baking paper

Melt the butter for the base in a saucepan and add the crushed biscuits – mix well then press the mixture evenly over the base of the prepared cake tin before chilling for about 30 minutes in the fridge

Place the white chocolate squares/pieces in a heatproof bowl and sit it over a pan of hot water. Heat gently, stirring all the time over the water until the chocolate has melted and is smooth and creamy

Whisk the cream cheese and eggs together until smooth, then add the crème fraîche and vanilla extract and whisk again. Add the melted white chocolate and mix thoroughly

Pour or spoon the cheesecake filling into the tin then smooth evenly over the base. Bake in the oven for 35–45 minutes, or until the cheesecake is firm to touch but still has a slight wobble – it will firm up as it cools

Run a palette knife around the edge of the cheesecake and allow to cool completely before removing the outer cake ring and lifting it carefully onto a large serving plate

Meanwhile, place the raspberries in a small saucepan and heat until they just start to release their juices. Set aside to cool and add 1 tablespoon of raspberry jam, mixing well to combine

Spread the raspberries over the top of the cheesecake. Scatter over the grated white chocolate, cut into slices and serve

First published in 2016

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Karen Burns-Booth

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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