Fool Proof and Luxurious Cheesecake

August 6, 2018

White Chocolate & Raspberry Cheesecake

For the base:

175g ginger nut biscuits (or digestives) coarsely crushed

50g butter melted

For the filling:

2x 200g tubs of cream cheese

60g(2oz) caster sugar

Zest of lemon, finely grated

1tbsp lemon juice

300g(10oz) good quality white chocolate

300ml of cream

250g of Raspberries


  1. Put biscuits in a plastic bag and bash with a rolling pin, until coarsely crushed. Mix together the crushed ginger-nuts and melted butter
  2. Press the mixture into the tin and chill
  3. Beat the cream until stiffly whipped
  4. In a separate bowl, using an electric whisk beat together the cream cheese and sugar with the lemon zest and juice
  5. Melt the white chocolate in a bowl. Pour into the cream cheese in the thin stream, whisking as you do so.
  6. Stir (fold ) in the Raspberries through the chocolate and cream mixture
  7. Spoon the mixture over the biscuits base and level the top. Leave to chill in the fridge for 3-4 hours or overnight
  8. To serve, decorate the top with curls of white chocolate sprinkle over the fresh raspberries and cut into wedges.

NOTE: A can of strawberries, drained can be used instead of the Raspberries

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