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White Chocolate And Raspberry Cheesecake Recipe

  • Ingredients: 15
  • Serves: 8

White chocolate and raspberry cheesecake with 1/2-pint baskets raspberries or one 1-pint basket strawberries, seedless raspberry jam.



  • 18 vanilla wafer cookies
  • 1 cup almonds, toasted
  • 4 1/2 tbsps. unsalted butter, melted


  • 3/4 cup fresh raspberries or frozen unsweetened, thawed, drained


  • 2 1/2-pint baskets raspberries or one 1-pint basket strawberries
  • 1/2 cup seedless raspberry jam

For lemon glaze


  • *available at specialty baking stores

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


For crust:

  1. Step 1 Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8×2-inch bottomless heart-shaped cake pan atop foil.

    For this step you will need

  2. Step 2 (If unavailable, use 8-inch springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan.
  3. Step 3 Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs.

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  4. Step 4 Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes.

For Filling:

  1. Step 5 Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water.
  2. Step 6 Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined.

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  3. Step 7 Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes.
  4. Step 8 Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

For topping:

  1. Step 9 Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes.

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  2. Step 10 Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.
  3. Step 11 Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil.
  4. Step 12 Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries.

    For this step you will need

Nutrition information

Calories 718 Carbohydrates 69 g (23%)
Fat 46 g (71%) Protein 11 g (21%)
Saturated Fat 23 g (113%) Sodium 285 mg (12%)
Polyunsaturated Fat 4 g Fiber 8 g (31%)
Monounsaturated Fat 15 g Cholesterol 144 mg (48%)
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White chocolate and raspberry cheesecake recipe

  • Ingredients: 12
  • Serves: 8
  • Prep: 1 hour
  • Bake: 1 hour
  • Level: medium

White chocolate and raspberry cheesecake with raspberries, lemon juice, white caster sugar, raspberry liqueur, digestive biscuits, butter (unsalted), dark chocolate chips, cream cheese, egg(s) (free range), vanilla extract, crème fraîche, white chocolate. To make this white chocolate and raspberry cheesecake for 8 persons you will need 1 hour for preparation and 1 hour for baking.


For the raspberry coulis

For the base

For the filling


  1. Step 1For the coulis: Place half the raspberries in a microwaveable bowl and cook for 1 minute. The raspberries should not be soft and releasing juice. Crush them with a fork and then pass the liquid through a fine sieve to remove the seeds.

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  2. Step 2Place the raspberry juice, sugar and lemon juice into a small saucepan and bring to the boil, stirring until the sugar has dissolved.

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  3. Step 3Reduce to a simmer and cook for 10 minutes until syrupy. Remove from the heat and stir in the raspberry liquor if using. Allow to cool and thicken before using.

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  4. Step 4Place the digestives in a food processor and process into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and chocolate drops. Lightly grease a 25cm loose-bottomed cake tin and press the crumbs into the base. Leave to chill.

    For this step you will need

  5. Step 5Preheat the oven to 150°C (fan 130°C, gas mark 2).
  6. Step 6Beat the cream cheese in a bowl until soft and smooth. Add the eggs one by one with the vanilla extract. Fold in the crème fraîche.

    For this step you will need

  7. Step 7Melt the white chocolate in a bowl set over a pan of gently simmering water. Remove from the water and beat until a little cooler. Add to the cream cheese mix and fold in gently. If the chocolate becomes a little lumpy do not worry.

    For this step you will need

  8. Step 8Sprinkle the remaining raspberries over the chilled base of the cheesecake.

    For this step you will need

  9. Step 9Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles. Drizzle the raspberry coulis onto the cheesecake mix and swirl using the tip of a knife to give a marble effect.
  10. Step 10Bake for 45 minutes-1 hour or until the centre is just firm.
  11. Step 11Allow to rest for several hours to firm up. When ready to serve use a warm palate knife to release the cheesecake form the tin, before turning out the cake and serve topped with fresh raspberries.
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