White Chocolate Raspberry Cheesecake

    White Chocolate Raspberry Cheesecake


    2835 people made this

    About this recipe: This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls, if desired.

    Serves: 16 

    • 250g digestive biscuits, finely crushed
    • 100g unsalted butter, melted
    • 250g frozen raspberries
    • 2 tablespoons caster sugar
    • 2 teaspoons cornflour
    • 1/2 cup (125ml) water
    • 300g white chocolate chips
    • 1/2 cup (125ml) whipping cream
    • 600g cream cheese
    • extra 1/2 cup caster sugar
    • 3 eggs
    • 1 teaspoon (5ml) vanilla extract

    Prep:1hr  ›  Cook:1hr  ›  Ready in:2hr 

    1. In a medium bowl, mix together biscuit crumbs and melted butter. Press mixture into the bottom of a 23cm springform pan.
    2. In a saucepan, combine raspberries, 2 tablespoons caster sugar, cornflour and water. Bring to boil and simmer for 5 minutes or until sauce is thick. Strain sauce through a sieve to remove seeds.
    3. Preheat oven to 165 degrees C. In a metal bowl over a pan of simmering water, melt white chocolate chips with cream, stirring occasionally until smooth.
    4. In a large bowl, mix together cream cheese and extra 1/2 cup of sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of mixture over the biscuit base. Spoon 3 tablespoons raspberry sauce over mixture. Pour remaining cheesecake mix on top and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set.
    5. Cool, cover and chill for 8 hours before removing from pan. Serve with remaining raspberry sauce.

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