Raspberry and white chocolate cheesecake

1 hour 30 minutes


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


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