This Raspberry and White Chocolate Cheesecake consists of a few steps, but you will be rewarded with an amazingly delicious dessert in the end!
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Raspberry and White Chocolate Cheesecake

Ingredients

Base

  • 250 g plain sweet biscuits
  • 125 g butter, melted

Filling

  • 500 g cream cheese
  • 3/4 cup caster sugar
  • 1 tsp lemon rind, finely grated
  • 2 tsp gelatine dissolved in 1/4 cup boiling water
  • 200 g white chocolate, melted and slightly cooled
  • 1 cup thickened cream, softly whipped
  • 125 g raspberries, fresh or frozen

Raspberry Sauce

  • 125 g raspberries, frozen or fresh
  • 1-2 TBSP icing sugar

Instructions

Base

  • Crumb in the biscuits and combine with the butter, then press into a 20cm round greased and lined baking tin. Chill.

Filling

  • Beat the cream cheese, sugar and lemon rind until smooth.
  • Add the gelatine and white chocolate and mix until combined.
  • Fold through the cream.
  • Mash half of the filling raspberries with a fork and then fold through the cheesecake with the rest of the filling raspberries.
  • Pour over the base and chill for 2 hours or until set.

Raspberry Sauce

  • Process the raspberries and icing sugar in a food processor until smooth.
  • Strain through a sieve, discard the seeds and then transfer to a jug for pouring.
  • Chill.
  • To serve
  • Place a slice of cheesecake on a plate and drizzle with raspberry sauce.
  • Serve immediately.