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 ounces 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.
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Asked and Answered
Can I Use Soft Liquorice For The Basque Burnt Cheesecake Liquorice Sauce?
Loved it, great recipe. I did worry I put my chocolate in too hot but it was okay. Just make sure the chocolate has cooled a little
Posted by Leona267 on 14th September 2022
The mixture will curdle if chocolate is too hot.
Posted by Penguin1959 on 18th August 2017
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
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
Made this today but with white chocolate cookie base....amazing :-)
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What 20 Others have said
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Posted by Leona267 on 14th September 2022
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Posted by Penguin1959 on 18th August 2017
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Posted by LucyBee on 17th January 2016
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Posted by Mintmeister on 18th January 2016
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Posted by traceylaw on 12th December 2015
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Posted by JulieLomas on 26th November 2015
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Posted by Sweetlikechocolate on 31st March 2015
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Posted by rach-sunshine on 1st February 2015
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Posted by Han88 on 26th September 2014
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Posted by ppcoolt on 28th September 2014
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Posted by on 27th August 2014
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Posted by hana1987 on 30th August 2014
Show more commentsLoved it, great recipe. I did worry I put my chocolate in too hot but it was okay. Just make sure the chocolate has cooled a little
The mixture will curdle if chocolate is too hot.
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.
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.
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.
Stunning, made lots of times now and everyone is impressed.
We are going to attempt making this tomorrow for my hubbies birthday. I will let you know the end results :)
Can i freeze this lovely dessert?
Hi people, Made this cake lots but topping always melts really quickly!!! Please help! Do I use less double cream?? Thanks x
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.
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!!
Made this today but with white chocolate cookie base....amazing :-)