Raspberry and White Chocolate Cheesecake
A scrumptious dessert perfect for sharing during any occasion
- 250g plain biscuits
- 150g butter, melted
- 500g raspberries, fresh or frozen (or 1 x 410g can raspberries)
- 2 tbsp castor sugar
- 750g cream cheese
- 115g (½ cup) castor sugar
- ½ cup sweetened condensed milk
- 250g Whittaker’s White chocolate, chopped
- 2 tsp gelatine
- ¼ cup (60ml) boiling water
- Line the base of 20cm spring-form tin with foil, and the sides with baking paper or cling-film for easier removal from the tin.
- Crush the biscuits in a food processor to a very fine crumb. Transfer to a bowl, add the butter and mix.
- Press the biscuit mix into the tin until firm. (For a cleaner, more even result, use an old whisky tumbler or a clean glass jar to press the crumbs to the sides and base.) Refrigerate.
- If using tinned raspberries, drain the fruit from the syrup. Add the fruit to a small saucepan with the castor sugar.
- Simmer on a low heat to dissolve the sugar and break down the fruit, stirring occasionally, until the volume reduces.
- Remove from the heat and allow to cool. The consistency should be like jam.
- Mix the cream cheese and castor sugar in a mixer until smooth. Add the sweetened condensed milk and mix well.
- Melt the chocolate in double-boiler or microwave, and gradually add to the filling mixture.
- Dissolve the gelatine in boiling water, add to the filling mixture and mix well.
- Pour half of the filling mixture over the biscuit base, then drop half of the sauce on top of it.
- Pour the rest of filling over the top, and then the rest of the sauce on top. Refrigerate.
- Before serving, remove from the spring-form tin, and carefully remove the baking paper from sides.
“This is a spectacularly tall cheesecake. The raspberry topping is so lovely — make another portion to serve as a sauce on the side.”
For more about Whittaker's chocolate, go to their website.
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