White chocolate and raspberry cheesecake

A truly dreamy combination


White chocolate and raspberry cheesecake

  • 1 hour + chilling
  • Serves 10
  • EASY

Per serving 648 kcals, protein 8.8g, carbs 42.2g, fat 50g, sat fat 29.4g, fibre 0.8g, salt 0.7g



  • white choc chunk cookies 300g
  • butter 50g, melted
  • cream cheese 600g
  • plain flour 2 tbsp
  • golden caster sugar 175g
  • vanilla extract
  • eggs 2, plus 1 yolk
  • soured cream 150ml pot
  • raspberries 300g, fresh or frozen
  • white chocolate 100g, chopped into small pieces
  • icing sugar 1 tbsp
  • framboise 2-3 tbsp (optional)
  • 1.Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put them in a plastic bag and bash with a rolling pin). Mix with the butter.
  • 2.Press into a 20cm spring-form tin and bake for 5 minutes. Cool.
  • 3.Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and the white chocolate and pour into the tin.
  • 4. Bake for 40 minutes and then check – it should be set but slightly wobbly in the centre. Leave in the tin to cool completely, then chill for 2 hours.
  • 5.Just before serving, put most of the raspberries in a pan with 1 tbsp icing sugar (keep a few aside). Heat until juicy and then squash with a fork. Push through a sieve. Mix with the framboise (if using) and the whole raspberries then serve with the cheesecake.