youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

White Chocolate and Raspberry Cheesecake

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

This is soooooooooooo easy and delicious, anyone could make it.

This is soooooooooooo easy and delicious, anyone could make it.

Ingredients

Serves: about 10

Metric Cups
  • 200 grams digestive biscuits (or ginger nuts, Oreos or shortbread)
  • 75 grams butter (melted)
  • 300 grams white chocolate
  • 284 millilitres double cream
  • 250 grams soft cheese (full-fat, such as Philadelphia)
  • 250 grams mascarpone cheese
  • 200 grams raspberries (fresh or frozen)
  • 7 ounces graham crackers (or ginger nuts, Oreos or shortbread)
  • 2⅔ ounces butter (melted)
  • 10⅗ ounces white chocolate
  • 10 fluid ounce heavy cream
  • 8⅚ ounces soft cheese (full-fat, such as Philadelphia)
  • 8⅚ ounces mascarpone cheese
  • 7 ounces raspberries (fresh or frozen)

Method

White Chocolate and Raspberry Cheesecake is a community recipe submitted by Hevz and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix the crushed biscuits with melted butter and tip mixture into a lined 20cm springform cake tin and smooth down with the back of a metal spoon.
  • Pop it in the fridge to keep cool while you make the topping.
  • Melt the white choccy in a bowl over some gently simmering water being careful not to overheat it otherwise it will be useless.
  • Beat the cream, philadelphia and mascarpone in a bowl until combined and then stir in the melted white choccy.
  • Stir the melted white choc into the creamy, cheese mix.
  • Scatter a third of the raspberries onto the biscuit base and cover with a third of the creamy topping, repeat twice more finishing with the remaining raspberries on the top.
  • Chill for at least 6 hours or preferably overnight
  • Mix the crushed biscuits with melted butter and tip mixture into a lined 20cm springform cake tin and smooth down with the back of a metal spoon.
  • Pop it in the fridge to keep cool while you make the topping.
  • Melt the white choccy in a bowl over some gently simmering water being careful not to overheat it otherwise it will be useless.
  • Beat the cream, philadelphia and mascarpone in a bowl until combined and then stir in the melted white choccy.
  • Stir the melted white choc into the creamy, cheese mix.
  • Scatter a third of the raspberries onto the biscuit base and cover with a third of the creamy topping, repeat twice more finishing with the remaining raspberries on the top.
  • Chill for at least 6 hours or preferably overnight
  • Additional Information

    This is a no bake recipe so is easy peasy and foolproof.

    This is a no bake recipe so is easy peasy and foolproof.

    Tell us what you think

    What 18 Others have said

    • It's nice but not sweet enough for me. Next time i'll add 400g of choc instead of 300g. I topped mine with white chocolate ganache which was a good edition.

      Posted by LucyBee on 17th January 2016
    • This went down really well with my whole family - in fact my son said it was the best cheesecake he had ever had! (And he's something of an expert on cheesecakes). I made it as a treat for Christmas Day but we were still really full after dinner so I froze what was left and it was just as good 4 weeks later. Definitely a new family favourite.

      Posted by Mintmeister on 18th January 2016
    • I made two of them. The first the chocolate mixed in lumpy.. The second l mixed the marscapone and cream cheese and l microwaved the cream with the chocolate to make a ganache and let that cool. Much easier and l got the perfect consistancy.

      Posted by traceylaw on 12th December 2015
    • Stunning, made lots of times now and everyone is impressed.

      Posted by JulieLomas on 26th November 2015
    • We are going to attempt making this tomorrow for my hubbies birthday. I will let you know the end results :)

      Posted by Sweetlikechocolate on 31st March 2015
    • Can i freeze this lovely dessert?

      Posted by rach-sunshine on 1st February 2015
    • Hi people, Made this cake lots but topping always melts really quickly!!! Please help! Do I use less double cream?? Thanks x

      Posted by Han88 on 26th September 2014
    • When it says "beat the cream cheese, mascarpone and double cream" until together. do you whip the double cream seperately first or just check them all in together. Thanks for any help.

      Posted by ppcoolt on 28th September 2014
    • Made this today but with white chocolate cookie base....amazing :-)

      Posted by hana1987 on 30th August 2014
    • This is one of the best cheesecakes I have ever made! My friends go crazy for it and am making it again for a friend today!!

      Posted by on 27th August 2014
    • To try and answer your question Nboa. Try getting all the ingredients to room temperature and the chocolate as cool as possible before mixing I believe this will help.

      Posted by obutcher on 4th April 2014
    • I have made this a couple of times now but every time, the cheesecake mix has curdled when I have added the melted white chocolate. Still tastes delicious but doesn't look that good! Can anyone advise as to what I'm doing wrong please?

      Posted by Nboa on 23rd February 2014
    Show more comments