Description
Indulge in the creamy decadence of this White Chocolate and Raspberry Cheesecake that combines the sweetness of white chocolate with the tartness of fresh raspberries, all nestled on a buttery biscuit base. A show-stopping dessert that is sure to impress!
Ingredients
Units
Scale
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
Cheesecake Filling
- 250 g white chocolate
- 500 g full fat cream cheese
- 100 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
- 250 g fresh raspberries
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 100 g white chocolate
- 12 fresh raspberries
- 10 g freeze dried raspberries
Instructions
- For the Biscuit Base: Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times until the mixture is combined, or mix it in a bowl. Tip the biscuits into a 8″/20cm deep springform tin and press down firmly.
- For the Cheesecake Filling: Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until fully melted – leave to cool whilst doing the rest. In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together until smooth. Fold through the melted and cooled chocolate. Pour in the double cream and whisk until thick. Alternatively, whisk the cream to stiff peaks and then fold through. Fold through the raspberries. Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.
- For the Decoration: Once set, decorate. Drizzle over the melted white chocolate, and whip together the double cream and icing sugar and then pipe on in swirls! I use a 2D closed star piping. I then add some fresh raspberries for each swirl, and then I sprinkle on some freeze dried raspberries!
Notes
- All of my no-bake cheesecakes can be frozen, or made into mini ones!
- I realise my recipes are quite ‘large’ so if you’re only a small family, or there’s only a couple of you, then you can easily make these into jars, or even small-sized ones.
- This cheesecake will last for 3+ days in the fridge.
- You can freeze the cheesecake for 3+ months.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
