White Chocolate & Raspberry Cheesecake
This delectable white chocolate raspberry cheesecake combines a buttery biscuit base with a rich creamy filling, studded with juicy raspberries and topped with shards of white chocolate. A truly indulgent dessert perfect for any occasion!
— Constant Cookbook
Ingredients
- 300g white chocolate chunk cookies
- 50g melted butter
- 600g cream cheese
- 2 tbsp plain flour
- 175g golden caster sugar
- vanilla extract
- 2 eggs , plus 1 yolk
- 150ml pot soured cream
- 300g fresh or frozen raspberries
- 100g white chocolate , chopped into small pieces
- 1 tbsp icing sugar
- 2-3 tbsp framboise liqueur (optional)
Instructions
- Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
- Grease and line the base of a 23cm deep, loose-bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 mins.
- Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
- Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.
- Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 6 hrs until the topping is set. Finally, decorate with fruit.
Yield
Serves 10
Nutrition
- Calories: 801 calories
- Fat Content: 66 grams fat
- Saturated Fat Content: 40 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Sugar Content: 30 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.8 milligram of sodium
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