White chocolate and raspberry cheesecake

I do however either reduce amount of ginger biscuits or swap them completely for digestives.

I love this! My mum isn't the chocolate type but she loves white chocolate and raspberries. Gets requested for family dinners!
This will be second mothers day in a row making it

I love this cheesecake! I make it every Christmas, this will be the 5th year yet! every time PERFECT! but i prefer to put milk chocolate in instead of white.

this came out so amazing the first time i made it, my husband has been pestering me ever since so i am amking it as his birthday cake!

Oh blimey! Well Sally, this cheesecake feeds 6 so you would need...at least 25 cheesecakes to feed 150 people!

My son would also like this cake for his wedding cake.....how do I work out tin sizes and quantities to suit 150 guests?

Yes I did put water in the bowl but still goes really thick when I melt the two together. Maybe the quantity of the chocolate I use is incorrect to the quantity of butter I need. Who knows? Will keep trying thanks.

By all means Ayesha! It's a good idea to experiment - let us know how it goes.

And Angeela - did you get any water in the bowl when you were melting the two? That could be why it went mushy. Unfortunately the butter is essential to the recipe, so I wouldn't leave that out if I were you.

is it ok to use dark chocolate or milk chocolate instead of white chocolate pz reply

When I melt the butter with chocolate it seems to go abit mushy (mash potatoe texture). Can someone please tell me if this is correct or what I am doing wrong? Can I leave butter out?

Got to be the best white chocolate cheesecake I have ever had!! A sure fire winner with everyone I have made it for.

yum yum. Can,t wait to try

I normally bake cheesecake, so last week for a change I decided to make this. The results were amazing, everyone loved them, using these quantities, I made 8 individual ones at 4.5" diameter with a 1.5" depth. I halved the cream cheese mix and in one half I did white chocolate & raspberry (using half the quantities shown above) and in the other half I melted Terry 's chocolate orange bars (3x40g bars) then when mixing in with the cream cheese I added choco crunch balls (can be bought from Asda) and topped with broken flake - AMAZING, tastes fantastic!

i have made this cake 3 times now and every time its a family fave! i love how the raspberry gives the white chocolate a tang.. i have just substituted the raspberries for fudge and toffee sauce as a special request,, i am curious to see how it turns out

A really good base recipe! I did change a few things (I used 175g rich tea biscuits instead of digestives for the base, added 2 teaspoons of caster sugar instead of 50g, used vanilla extract instead of a pod, and only used 350g of chocolate) but overall the cheesecake went down a storm with my entire family! Literally everyone had second helpings and apparently, the best cheesecake ever had haha! I'm only 17 but I found this recipe incredibley easy to follow with beautiful results, and there was enough to make a big cake and four little ones in ramekins for the children in my family.

This is a great cheesecake I have recently created this mini ramekin size, portions and it set better than in a large form i have also made this using strawberries.

This cake is just gorgeous a great hit with every one I have given it to. I do add more cream than the recipe suggests and a whole punnet of rasberries. It does need to chill for at least 24 hours so it will set. And the recipe suggests that it serves 6 but as it is very filling I suggest that it will serve 12 so great for big groups.

Please help needed!
First time i cooked this is was absolutely gorgeous! 3 times now i have tried to cook it within the last week and i just cant do it.
The mix is too runny and wont set and wont thicken up. The mix seems thick enough until i added the chocolate. Which i then realised i hadnt let to cool slightly first. however the first time i cooked it i dont remember letting the chocolate cool slightly first. so the 3rd attempt just now i let it cool for approx 15mins and its runny again!!!
Can i do anything to thicken this mix up?
What do i need to change in the future? i cant work out how good the first one was

I adapted the menu a little more the second time I made this and it was PERFECT, everyone loved it!! I’m only listing out the ingredients I changed measurements for, all else therefore remains the same as in the original recipe. 120g each of both biscuits combined with 115g of butter. 420g of white chocolate and 55g of butter, but I allowed this to cool a lot (not just slightly before adding to the cream cheese mix). For the cream cheese I used a combination of 300g Philadelphia with 250g of mascarpone (both full fat). I reduced the caster sugar to 35g and I didn’t whip the cream but just poured it from the pot and combined with the cheese using a silicone spatula. I folded in 180g of raspberries and chilled the cake for 20 hours before serving with homemade raspberry coulis.

I made this yesterday and I was really disappointed with it!

what is the best soft cheese to use on cheese cake

Yes I have frozen it but without the raspberries in.

Hi can this be frozen thanks x

Easy to make, smooth and creamy texture! An absolute winner! x

Hi this may be a silly question, but do I whip the cream beforeadding to cream cheese & sugar?
Thanks :-)

I made it with my boyfriend. I love it with cream!

I made this and it was lovely.....Everyone who tried it (neighbours, hubby and my liitle girl) all thought so too

Made this cheescake lastnight and my family loved it. Comments such as 'the best cheesecake ever eaten' sum up how delicious this cheesecake is. Very simple and quick to make too. I needed a little bit more melted butter than stated to bind the biscuit base.

Made this cake last night. A perfect 10 from all my co-workers and family. I listened to the comments and cut the amount of white chocolate to 350 grams, no caster sugar and less butter in the filling. It`s easy to make and its delicious.

We made this last Sunday and couldn't believe how easy it was to make and how gorgeous it was to eat. We enjoyed it so much we have made it again today. We only used 400g of white chocolate and that is enough. It's very nice but very, very naughty. You just have to give it a go - Enjoy!

I made this cake a while ago and it was very sweet, doesnt mean it wasnt finished off. You have to keep it in the fridge for it to stay solid and easier to cut. It does look very nice though, all my friends and family say its my best looking cake and they are all very impressed!

Brilliant basic recipe. For best results, use minimum chocolate 400 (not 600) reduce the caster sugar, use low fat cream cheese, use a good quality, natural vanilla essence (it should have an alcohol base), forget the raspberries, use grated lemon rind and juice of half lemon instead. Decorate with grated lime rind.

This cheesecake is amazing although very sweet and sickly so if you don't like things like that I wouldn't recommend it. I've made this recipe lots of times and it always goes down well and have never had any complaints. I've tried it using vanilla essence and pod and it is a bit better with the pod but still very good with vanilla essence.

The base was to thin and the hole cake all together to sweet, I wont be making this again!

ive made this cheescake so many times now the family love it! i have never used vanilla pod i just use vanilla essence i only use 1 cap full and i mix it in with the cream, and cheese. there has never been any complaint. i have even made it and took into my work and the chefs there have tried it and loved it and are still hasseling me for the recipe.

I was just wondering if anyone has tried this using vanilla essence rather than a pod because I can't really afford a pod but if essence doesn't taste good then I will get a pod. Thank you, can't wait to make it!

Hi found the recipe really easy to follow first time I've made a cheesecase I made it for a family gathering and it went down well but would recomment slicing it very thin as it was very sweet. Next time I would definitely halve the ingredients but double up on the base. I didn't put the fruit in but kept some of the chocolate to decorate the top everyone was impressed.

Really like this recipe and my guests always love it, although i double the base ingredients otherwise the base is a bit to thin,

The cheese cake was lovely, but it was very sweet you only needed a very small peice. I will be making this again. I doubled the quantity of the biscuit base, and would advice this. I will also next time be halfing the chocolate, as feel it would still be sweet enought without it.

Made this so many times now. I don't put the raspberries in the cheesecake, I prefer to serve with raspberry coulis.

I made this recipie last week, it was my first cheesecake and it was a great success. I did however follow the advice of previous reviewees and doubled the base and used only 200g of chocolate and 30g butter in the filling - it was still very sweet though so will use 10g less sugar on my next attempt.

This cheesecake was very very rich. The first couple of mouthfuls are yummy but after that it's very sickening. I had to throw half of it out as nobody wanted to eat it.

It was excellent the second time after I'd made a few adjustments - I used 400g chocolate, a 20 cm springform cake tin and increased base ingredients to 100g each (I like a thicker base). I also used 250g raspberries from my own allotment!

easy to make. I and the 3 other people I made it for thought it was very very yummy - though small slices advised

i made this for a group of friends and was quite disappointed with the results, the cake was really heavy and a bit sickly which is a real shame because it looked like a lovely recipe! it felt as though the chocolate and cream cheese needed to be halved and then it would have been a bit lighter.

so....... do u not cook it? :/

oh dear this turned out not very nice very heavey and gulpy whay too much chocolate.....sicky sorry.

PLEASE REPLY: im going to cook this for my school finals and i cant find cream cheese. would the recipe be bad without it, is there a replacement ... HELP! Its Tomorrow.

My friend Alison told me about this recipe as her nephew loves it. Me and my family soon became great fans of it too and i make it regularly!

Great recipe although i hate raspberries so i leave them out, any berry would be great in this!

Joycey :-)

wow looks very nice

Great, made for my extremely hard to please in-laws, I think it was the first time they were all quiet for any length of time and they all thoroughly enjoyed it, making it again tonight for my Mom

If we don't melt the chocolate and only mix it with the cream, will it be okay?

absoulutley beautiful

okayish! my ma made this, but hers tated really buttery!

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!