Raspberry and White Chocolate Cheesecake

The raspberry cheesecake is a timeless classic that ensures happiness with every bite you take.

Updated: 04th May 2020

You will need a blender and a fridge for this one! Then get ready for some ensured happiness and a lot of happy memories.


For the base

For the filling

For the coulis


To begin, you will need a cake tin, grease the bottom as we don't want the mixture to stick to the bottom.

Next, melt the butter down. Break up the digestive biscuits with a rolling pin (or anything else you can grab) until the crumbs are fine. Gently heat a pan and melt the butter, then mix in the crumbs.

Remove the mix from the pan and using a spoon add to the tin, stop adding when you reach your desired level, cover and place in the fridge to cool.

Add the double cream and cream cheese to a bowl and beat it until it's nice and smooth.

Then gently heat the white chocolate until it melts. Wait for it to cool slightly and then mix in the sugar and vanilla extract. Once mixed, you can then blend in the cream and cheese.

Now take your base from the fridge and start adding your mixture on the top of it with a spoon. Then pop it back in the fridge.

For the coulis you will need a blender. Blend the raspberries (saving a few for topping if desired) until the mix is runny. Take your tray from the fridge and add your coulis to the top.

Put your completed cheesecake back in the fridge and leave for around 4 hours. Sprinkle with the icing sugar and add some raspberries on top if desired. Remove and enjoy!

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