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2Total Time
1Prep Time
1Bake Time
A little effort

White Chocolate and Raspberry Cheesecake

3 Reviews

About the bake

This White Chocolate Cheesecake is made as any traditional cheesecake would be with the addition of white chocolate and a raspberry coulis. It also contains that all important buttery biscuit base. It is the dreamiest of combinations – white chocolate and raspberry cheesecake, deliciously indulgent.

2Total Time
1Prep Time
1Bake Time
A little effort


  1. Step 1:

    For the coulis: Place half the raspberries in a microwaveable bowl and cook for 1 minute. The raspberries should not be soft and releasing juice. Crush them with a fork and then pass the liquid through a fine sieve to remove the seeds.

  2. Step 2:

    Place the raspberry juice, sugar and lemon juice into a small saucepan and bring to the boil, stirring until the sugar has dissolved.

  3. Step 3:

    Reduce to a simmer and cook for 10 minutes until syrupy. Remove from the heat and stir in the raspberry liquor if using. Allow to cool and thicken before using.

  4. Step 4:

    Place the digestives in a food processor and process into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and chocolate drops. Lightly grease a 25cm loose-bottomed cake tin and press the crumbs into the base. Leave to chill.

  5. Step 5:

    Preheat the oven to 150°C (fan 130°C, gas mark 2).

  6. Step 6:

    Beat the cream cheese in a bowl until soft and smooth. Add the eggs one by one with the vanilla extract. Fold in the crème fraîche.

  7. Step 7:

    Melt the white chocolate in a bowl set over a pan of gently simmering water. Remove from the water and beat until a little cooler. Add to the cream cheese mix and fold in gently. If the chocolate becomes a little lumpy do not worry.

  8. Step 8:

    Sprinkle the remaining raspberries over the chilled base of the cheesecake.

  9. Step 9:

    Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles. Drizzle the raspberry coulis onto the cheesecake mix and swirl using the tip of a knife to give a marble effect.

  10. Step 10:

    Bake for 45 minutes-1 hour or until the centre is just firm.

  11. Step 11:

    Allow to rest for several hours to firm up. When ready to serve use a warm palate knife to release the cheesecake form the tin, before turning out the cake and serve topped with fresh raspberries.


  • For the raspberry coulis

    • 300g Raspberries (fresh, plus extra for decoration)
    • 1 tbsp Juice of one whole lemon
    • 100g Silver Spoon Caster Sugar
    • 0.5 tsp Raspberry liqueur
  • For the base

    • 100g Butter (unsalted)
    • 50g Dark chocolate chips
    • 250g Digestive biscuits
  • For the filling

    • 450g Cream cheese (soft)
    • 4 Egg(s) (free range) (large)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 225g Crème fraîche
    • 225g White chocolate


  • Microwavable bowl
  • Fork
  • Sieve
  • Saucepan
  • Food processor
  • 25cm loose bottomed cake tin
  • Mixing bowl
  • Palette knife

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