White Chocolate Raspberry Cheesecake Recipe
A white chocolate cheesecake with raspberries could be the perfect, creamy and fruity dessert for a dinner party without being too heavy and filling for your tummy. It can be whipped up quickly and doesn't require fancy ingredients. You need to just gather your supplies, blend and let your oven do the rest.
Ingredients
For the Base
- 140 g digestive biscuits
- 30 g caster sugar
- 2 tbsp cocoa
- 50 g butter melted
For the Filling
- 750 g soft cheese or mascarpone
- 150 g icing sugar
- 4 eggs
- 1 tbsp vanilla extract
- 80 g white chocolate
For Decoration
- 200 g raspberries (sliced)
Instructions
For making the base
- Blend all the ingredients of the base thoroughly till you get a breadcrumb-like texture.
- Add it to a baking tin of 20 cm diameter lined with parchment paper
- Use a tablespoon to smoothen the surface and spread it uniformly in the container
For making the filling
- Melt the white chocolate
- Add the rest of the ingredients of the filling and whisk until the mixture becomes smooth
- Pour it on the base and smoothen the surface with a tablespoon
For assembly
- Bake in an oven pre-heated at 175°C for 15 minutes
- Turn down the temperature to 140°C and bake for another 45 minutes
- Refrigerate for at least 6 hours till the topping is set
- Decorate with the sliced raspberries