
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.
Method
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.
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.
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.
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.
Step 5:
Preheat the oven to 150°C (fan 130°C, gas mark 2).
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.
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.
Step 8:
Sprinkle the remaining raspberries over the chilled base of the cheesecake.
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.
Step 10:
Bake for 45 minutes-1 hour or until the centre is just firm.
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.
Ingredients
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
Utensils
- Microwavable bowl
- Fork
- Sieve
- Saucepan
- Food processor
- 25cm loose bottomed cake tin
- Mixing bowl
- Palette knife
Recipe Reviews
In the middle of making this cheesecake. Biscuit base is setting in the fridge as we speak or as I type 🙂 this was requested by my husband for his birthday. Fingers crossed I don't mess it up xx
This was the best cheesecake I've baked. I would say that you should make this at least a day before you serve it. So its beautifully creamy and dense!
Good.
Ingredients
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
Utensils
- Microwavable bowl
- Fork
- Sieve
- Saucepan
- Food processor
- 25cm loose bottomed cake tin
- Mixing bowl
- Palette knife