White chocolate and raspberry cheesecake
From: The People's Cookbook
- Prep time:
- 20 mins, plus 8-24 hrs chilling
- Cook time:
- Serves:
- 6
Indulge yourself with Clare Clouting's pretty summer cheesecake
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Ingredients
For the biscuit base
- 75g digestive biscuits, crushed
- 75g gingernut biscuits, crushed
- 75g Butter, melted
For the filling
- 400-600g white chocolate, broken into pieces
- 65g Butter
- 1/2 vanilla pods
- 500g cream cheese
- 50g caster sugar
- 180ml whipping cream
- 1 punnet Raspberries, plus e few more to decorate
Method
1. For the biscuit base: combine the biscuits and butter and press onto the base of a 23cm springform tin.2. For the filling: place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
4. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.
5. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
6. To serve: remove from the tin and place on a serving plate. Decorate with a few whole raspberries.
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Latest Comment
View all comments (14)Extremely popular! Can really show off with this! Not difficult to make.
I've made this with strawberries and it's a great hit. I've also made it in milk chocolate with tinned tangerines and that great too.
Made this for my sons naming day party and it was a massive hit. It was gone in 5mins!! Will be making another for the bank holiday weekend!! Fab!!
Made this for some colleagues at work and went down a treat. First cheesecake I've made to result in a marriage proposal!
The family loved this one! Indeed, I've made it twice in two weeks. I'm now thinking of adapting it - just for a change - by using dark chocolate instead of white, and replacing the raspberries with fresh cherries steeped in kirsch.
oh, sorry, mascarpone is best!
I really wouldn't bother with the butter, meant to mention that on my lst comment, it gives the white chocolate a 'claggy' texture and makes it hard to blend into the cheese and and cream. DO use vanilla though, the flavour realy comes through.
Gorgeous! Made two in one week, my husband and kids are addicted, brilliant for kids and grown ups alike. Defo only need about half the filling mixture suggested though, if you used the full amounts you'd have enough for at least 2 cakes!
could anyone advise if I should use unsalted or salted butter? also which type of cream cheese is the best to use? thanks
Hi, I made this and took to my daughters for pud, I brought half home, sliced it and froze it, I found I got 13 portions out of it all together, and we all had plenty. It was yummy!!!!!!
Gordon900 This is truly a delicious cheesecake and so simple to prepare.Have to agree with Clair 150 half the filing is loads and not as severe on ones hips.
I made this for dessert for some friends at work and they all loved it! By far, the best cheesecake I've ever made! And it was soooo easy! :D
i made this recipe, and it made far more than 6 servings! i have 2 20cm tins chilling in the fridge, my advice...cut the filling amounts by half. the base amout was fine and enough for one cake so no need to adjust that.
I made this for some friends this evening and they absolutely loved it! I'd never tried making cheesecake before so it shows how easy it can be. I didn't have scales so the amounts I used were estimated but I found that 400g of cream cheese with about 500g of white chocolate gave it a lovely consistency. Give it a go!