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Raspberry White Chocolate Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Cheesecake is always a good choice :) I love the base made of Digestive and gingernut biscuits!

Cheesecake is always a good choice :) I love the base made of Digestive and gingernut biscuits!

Ingredients

Serves: 6

Metric Cups
  • 75 grams digestive biscuits
  • 75 grams gingernut biscuits
  • 75 grams butter (melted)
  • 500 grams white chocolate (broken into pieces)
  • 65 grams butter
  • ½ vanilla pod
  • 400 grams cream cheese
  • 50 grams caster sugar
  • 180 millilitres whipping cream
  • 3 ounces graham crackers
  • 3 ounces gingernut biscuits
  • 3 ounces butter (melted)
  • 18 ounces white chocolate (broken into pieces)
  • 2 ounces butter
  • ½ vanilla bean
  • 14 ounces cream cheese
  • 2 ounces superfine sugar
  • 6⅓ fluid ounce heavy cream

Method

Raspberry White Chocolate Cheesecake is a community recipe submitted by Miki1978 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For the biscuit base:

  • combine the biscuits and butter and press onto the base of a 23cm springform tin.
  • 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.
  • In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
  • 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. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
  • To serve:

  • remove from the tin and place on a serving plate.
  • Decorate with a few whole raspberries.
  • For the biscuit base:

  • combine the biscuits and butter and press onto the base of a 23cm springform tin.
  • For the filling:

  • place the chocolate, butter and vanilla bean in a heatproof bowl. Set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
  • In another bowl mix together the cream cheese, sugar and heavy cream to a smooth consistency.
  • Remove the vanilla bean from the melted chocolate mixture and stir into the cream mixture.
  • Gently stir in the raspberries, being careful not to release the juice. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
  • To serve:

  • remove from the tin and place on a serving plate.
  • Decorate with a few whole raspberries.
  • Tell us what you think