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White Chocolate and Raspberry Cheesecake

Published: Updated:

3 Reviews

Total Time
Prep Time
Bake Time
Serves 8
Serves 8
A little effort

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.

12 ingredients11 steps


    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

      • 300gRaspberries (fresh, plus extra for decoration) 
      • 1 tbspJuice of one whole lemon 
      • 100gSilver Spoon Caster Sugar 
      • 0.5 tspRaspberry liqueur 
    • For the base

      • 100gButter (unsalted) 
      • 50gDark chocolate chips 
      • 250gDigestive biscuits 
    • For the filling

      • 450gCream cheese (soft) 
      • 4Egg(s) (free range) (large) 
      • 1 tspNielsen-Massey Vanilla Extract 
      • 225gCrème fraîche 
      • 225gWhite chocolate 


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

    3 Baker Ratings

    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

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    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!

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