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Raspberry White Chocolate Cheesecake

The combination of tart, vibrant berries and silky, sweet cocoa butter creates a dessert that balances richness with bright acidity.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 7 hours 25 minutes
Servings: 12
Ingredients Equipment Method

Ingredients
  

  • 250 g digestive biscuits crushed into fine crumbs
  • 100 g unsalted butter melted
  • 250 g fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 600 g full-fat cream cheese at room temperature
  • 150 g caster sugar
  • 200 g high-quality white chocolate melted and slightly cooled
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract

Equipment

Method
 

  1. Preheat your oven to 160°C (320°F). Line the base of your springform tin with parchment paper.
  2. Combine the crushed biscuits and melted butter in a bowl, press the mixture firmly into the base of the tin, and bake for 10 minutes. Remove and let it cool.
  3. In a saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Cook for 5 to 7 minutes until the berries break down. Strain the mixture through a fine-mesh sieve to remove the seeds, then set the smooth puree aside to cool.
  4. In a large bowl, beat the cream cheese and caster sugar until smooth and creamy. Do not overmix, as this incorporates too much air.
  5. Slowly pour the melted white chocolate into the cream cheese mixture, mixing on low speed until fully incorporated.
  6. Add the eggs one at a time, beating just until combined after each addition. Stir in the vanilla extract.
  7. Pour half the cheesecake batter onto the pre-baked biscuit base. Drizzle half of the raspberry puree over the batter and gently swirl it with a skewer or knife. Repeat with the remaining batter and puree.
  8. Bake for 50 to 60 minutes. The edges should be set, but the center should still have a slight wobble when the pan is gently shaken.
  9. Turn off the oven and leave the door slightly ajar for one hour to allow the cake to cool slowly. This prevents cracking.
  10. Transfer to a wire rack to cool completely, then refrigerate for at least 6 hours before removing the springform ring.