White chocolate and raspberry cheesecake

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This recipe is classed as easy

Rating 3.54 / 5 (579 votes)

Prep time:
20 min, plus 8-24 hrs chilling
Serves:
6

Indulge yourself with Clare Clouting's pretty summer cheesecake.
More cheesecake recipes

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.

Ingredients

For the biscuit base

  • 75 g digestive biscuits, crushed
  • 75 g gingernut biscuits, crushed
  • 75 g butter, melted

For the filling

  • 400-600 g white chocolate, broken into pieces
  • 65 g butter
  • 1/2 vanilla pod
  • 500 g cream cheese
  • 50 g caster sugar
  • 180 ml whipping cream
  • 1 punnet raspberries, plus a few more to decorate

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Latest Comment

 

really nice cheesecake BUT dont put butter in with the chocolate when melting it, it curdles really badly. Melt the chocolate over a low heat with butter and it works perfectly Smile

judyF33481 judyF33481  Posted 28 Aug 2014 1:56 PM
 

Made this cheesecake for the first time last week, it was amazing, it was gone in a day , everyone wanted seconds, it was easy to make and extremely delicious.

carolyneH92549 carolyneH92549  Posted 05 May 2014 11:38 PM
 

I have made this a million times and have adapted it until perfect. It's best to use 150g of each biscuit and 300g melted butter otherwise I found the base falls apart easily and 500g white chocolate.

I have never used this recipe without wrapping cream but this time I couldn't find it in sainsburys, Tesco or coop so has anyone got an suggestions as to what I should use or do? I am using cream cheese and not Mascarpone.

An expensive cheesecake (around £10) but throughly enjoyed by all the family, I make it every Christmas on request and a couple of times in the year also.

AshleyS36491 AshleyS36491  Posted 17 Apr 2014 7:14 PM
 

Yes I did whip the cream (made that mistake many years ago lol)
I am desperate to master this recipe as even though I had to serve it to my guests as a kind of mousse (!) it tasted lush I just need to get it to set. Once I had served out most of the mixture I put the tin back in the fridge and the remaining small quantity set, so maybe if I halved all the ingredients it would set?
I didn't melt butter in with the chocolate because someone said it didn't make any difference?...

MelB83630 MelB83630 Posted 10 Sep 2013 11:43 PM
 

Hi Mel, did you whip the cream before you added it to the cheese etc? Sounds simple but it doesn't specify in the recipe and I wasn't sure the first time I made it!

SunshineC97553 SunshineC97553 Posted 07 Sep 2013 9:21 AM
 

Nearly 20 hours later my cheesecake has not set! Why is this? What is the setting agent in the recipe that should help the mixture set? The recipe doesn't call for gelatine or anything.

MelB83630 MelB83630 Posted 31 Aug 2013 11:43 AM
 

I've just made this cheesecake for the first time today. Should the mixture be quite runny when it goes into the fridge? Mine is the most runny cheesecake mixture I've seen for a long time!

MelB83630 MelB83630 Posted 30 Aug 2013 4:57 PM
 

Hi Anna, nope I've worked out what the problem was! I was driving myself potty wondering how it could've gone so wrong, and then I realised that it wasn't lumps of cheese, it was lumps of chocolate: the cheese mixture was too cold so it set the chocolate as soon as I poured it in! So I tried again, this time leaving the cream cheese out to warm to room temperature, and it was perfect Smile
Also, to the person who was having trouble with melting the chocolate with the butter, I was having the same problem and I know the admin told you that it's vital to have the butter, I've got to tell you I left it out and it made no difference. In fact my boyfriend took it to work and they all said it was the best cheesecake they've ever had, so much so the caf' lady said she could sell it for £2 a slice Wink ooooh yeah, good stuff.

SunshineC97553 SunshineC97553 Posted 30 Aug 2013 12:54 PM
 

Hi Sunshine, thanks for your comment - make sure that you heat the chocolate in a heatproof bowl over simmering water and that the water doesn't touch the bottom of the pan or that any water gets into the bowl, as it could cause the chocolate to seize. When you made it successfully, did you wait for the chocolate to cool a little before adding it to the cream? Did you whisk the cream to the same consistency? Make sure you mix well before you add the raspberries. Hope this helps.

Anna -Good Food Anna -Good Food Posted 29 Aug 2013 3:00 PM
 

Hi there,
I really need some help. I have made this cheesecake about 4 times now, and while it tastes nice I don’t know what’s happened but when I add the chocolate to the cream cheese mixture it goes all lumpy. It just doesn’t look appealing at all it looks like cottage cheese. What could I have done wrong here?
Please reply, this always seems to be a hit and miss recipe for me, once it’s been okay, 3 times it’s been cottage cheese-y :(

SunshineC97553 SunshineC97553 Posted 27 Aug 2013 3:43 PM
 

I was really please with this recipe. I used just digestive biscuits for the base and added a wee drop of vanilla extract as didn't have any pods. Turned out really well and everyone enjoy it very much!! I would definitely use it again Smile

AndréB6783 AndréB6783 Posted 01 Mar 2013 7:37 PM
 

I have made this many times, everybody love's it. I don't like raspberry's so I make mine with strawberries. It is very easy to make but gives people the impression that you are a very talented cheff to make such a delicious desert. I do recommend that you leave it to set the absolute maximum time otherwise it can be a little too soft. Only one downside, it doesn't last long enough.

ALISONT75992 ALISONT75992 Posted 14 Jun 2012 8:53 PM
 

I am not a fan of gingernut so i thought i would try using oat biscuits as an alternative, i found it had a much better taste, worth trying it out

NicholasB93680 NicholasB93680 Posted 03 May 2012 8:57 PM
 

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

WendyP7415 WendyP7415 Posted 29 Feb 2012 8:22 PM
 

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 Smile

WendyP7415 WendyP7415 Posted 29 Feb 2012 8:20 PM
 

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.

RowanH72768 RowanH72768 Posted 21 Dec 2011 5:57 PM
 

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!

alisonB99164 alisonB99164 Posted 18 Aug 2011 7:17 PM
 

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

Charlotte - Good Food Charlotte - Good Food Posted 04 Aug 2011 9:46 AM
 

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

sallyS13139 sallyS13139 Posted 29 Jul 2011 3:50 PM
 

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.

AngeelaS48943 AngeelaS48943 Posted 25 Jun 2011 7:25 PM
 

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.

Charlotte - Good Food Charlotte - Good Food Posted 08 Jun 2011 2:51 PM
 

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

ayeshaR4915 ayeshaR4915 Posted 06 Jun 2011 10:52 PM
 

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?

AngeelaS48943 AngeelaS48943 Posted 13 May 2011 9:29 AM
 

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

Steve.Palmer Steve.Palmer Posted 18 Apr 2011 6:25 PM
 

yum yum. Can,t wait to try

irisC85050 irisC85050 Posted 20 Mar 2011 8:32 PM
 

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!

GabiS33428 GabiS33428 Posted 13 Mar 2011 8:03 AM
 

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

jennaS34579 jennaS34579 Posted 07 Mar 2011 8:44 PM
 

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. Smile

DuranJ53167 DuranJ53167 Posted 10 Jan 2011 10:50 PM
 

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.

shellD39056 shellD39056 Posted 04 Dec 2010 1:47 PM
 

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.

MarieM2249 MarieM2249 Posted 18 Oct 2010 2:45 PM
 

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

CHARLENEA62537 CHARLENEA62537 Posted 03 Sep 2010 3:16 PM
 

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.

BettyL59519 BettyL59519 Posted 30 Aug 2010 1:45 AM
 

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

NoshA10 NoshA10 Posted 29 Aug 2010 5:52 PM
 

what is the best soft cheese to use on cheese cake

paulineC33332 paulineC33332 Posted 17 Jul 2010 10:30 AM
 

Yes I have frozen it but without the raspberries in.

IanS25358 IanS25358 Posted 29 Jun 2010 10:32 AM
 

Hi can this be frozen thanks x

donnaO39634 donnaO39634 Posted 07 Jun 2010 12:00 PM
 

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

SallyC7380 SallyC7380 Posted 27 May 2010 11:01 AM
 

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

joyB44435 joyB44435 Posted 11 May 2010 10:41 PM
 

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

VickiM4563 VickiM4563 Posted 08 May 2010 11:21 AM
 

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

michelleS61836 michelleS61836 Posted 22 Apr 2010 5:36 PM
 

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.

atticusH93479 atticusH93479 Posted 02 Apr 2010 10:16 PM
 

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.

BjornK47439 BjornK47439 Posted 01 Mar 2010 2:13 PM
 

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!

SueT91027 SueT91027 Posted 21 Feb 2010 5:07 PM
 

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!

The Singing Chef The Singing Chef Posted 14 Feb 2010 8:16 PM
 

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.

SusanI95078 SusanI95078 Posted 30 Jan 2010 3:33 PM
 

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.

LouiseM9393 LouiseM9393 Posted 28 Jan 2010 11:13 AM
 

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

Yummy Mummy 22 Yummy Mummy 22 Posted 10 Jan 2010 10:26 PM
 

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.

claireC1612 claireC1612 Posted 23 Dec 2009 2:24 AM
 

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!

LucyH61255 LucyH61255 Posted 21 Dec 2009 2:40 PM
 

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.

pebble pebble Posted 22 Nov 2009 9:21 AM
 

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

scuba dude scuba dude Posted 16 Nov 2009 8:27 PM
 

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.

NS1985 NS1985 Posted 01 Nov 2009 11:47 AM
 

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

CAROL 5 CAROL 5 Posted 09 Oct 2009 4:07 PM
 

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.

SoulSootha SoulSootha Posted 07 Oct 2009 12:47 PM
 

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.

JeanT28600 JeanT28600 Posted 05 Oct 2009 5:07 PM
 

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!

reblochon reblochon Posted 26 Sep 2009 1:55 PM
 

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

dominiqueN91422 dominiqueN91422 Posted 07 Sep 2009 1:12 PM
 

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.

taschen taschen Posted 09 Aug 2009 3:38 PM
 

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

ellieC8387 ellieC8387 Posted 30 Jul 2009 11:01 AM
 

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

sevyA27245 sevyA27245 Posted 13 Jul 2009 8:47 PM
 

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.

MalaliT98366 MalaliT98366 Posted 12 Jul 2009 9:15 PM
 

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 :-)

JoyceyH34906 JoyceyH34906 Posted 09 Jul 2009 10:48 PM
 

wow looks very nice

Anonymous Anonymous Posted 06 Jul 2009 9:31 AM
 

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

Anonymous Anonymous Posted 03 Jul 2009 12:29 PM
 

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

Anonymous Anonymous Posted 30 Jun 2009 7:34 PM
 

absoulutley beautiful

Anonymous Anonymous Posted 29 Jun 2009 11:57 AM
 

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

Anonymous Anonymous Posted 25 Jun 2009 5:30 PM
 

Extremely popular! Can really show off with this! Not difficult to make.

spaghetti legs spaghetti legs Posted 20 Jun 2009 12:44 PM
 

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.

HelenS18190 HelenS18190 Posted 07 Jun 2009 9:36 AM
 

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!!

supercat1 supercat1 Posted 20 May 2009 9:15 PM
 

Made this for some colleagues at work and went down a treat. First cheesecake I've made to result in a marriage proposal!

Kat007 Kat007 Posted 06 May 2009 1:34 PM
 

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.

SueH29114 SueH29114 Posted 15 Mar 2009 2:02 PM
 

oh, sorry, mascarpone is best!

GemmaD41491 GemmaD41491 Posted 27 Feb 2009 8:41 PM
 

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.

GemmaD41491 GemmaD41491 Posted 27 Feb 2009 4:38 PM
 

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!

GemmaD41491 GemmaD41491 Posted 27 Feb 2009 3:15 PM
 

could anyone advise if I should use unsalted or salted butter? also which type of cream cheese is the best to use? thanks

amy7878 amy7878 Posted 25 Feb 2009 12:33 PM
 

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!!!!!!

CAROL 5 CAROL 5 Posted 09 Nov 2008 6:41 PM
 

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.

bondy6 bondy6 Posted 29 Sep 2008 4:49 PM
 

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

xsteph18x xsteph18x Posted 01 May 2008 3:53 PM
 

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.

claire150 claire150 Posted 25 Apr 2008 3:07 PM
 

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!

ruby33 ruby33 Posted 17 Apr 2008 3:43 AM