We use cookies to help this site deliver the best possible experience.   Remove this notice.

White chocolate and raspberry cheesecake Recipe

Ingredients for people

  • Double cream : 5 cl
  • Vanilla pod(s) : 1 whole
  • Icing sugar : 100 g

    For the cake(s)
  • Fresh mint : 0.5 bunch
  • Digestive biscuit(s) : 20 whole
  • Unsalted butter : 110 g
  • 1For the biscuit base

    Melt the butter. Put the biscuits into a plastic bag and then use a rolling pin to crush to crumbs. Pour the crumbs into a bowl and then add the melted butter. Mix thoroughly to ensure all of the crumbs are coated in butter. Press the biscuit mixture into a cake tin or individual mousse rings. Press down firmly to create an even layer. Transfer to the fridge and chill for 1 hour.

  • 2For the cheesecake mixture

    Cut half of the raspberry's in half. Roughly chop the mint.

    Place the chocolate pieces into a heatproof bowl. Put the cream into a saucepan and bring it to the boil. Pour it over the chocolate and stir with a spatula until the chocolate has melted and becomes smooth ganache.

    Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
    Place the soft cheese, icing sugar and vanilla seeds in a bowl and beat with an electric whisk until smooth. Add the cream and continue beating until the mixture is completely combined. Fold in the mint, whole raspberries, chocolate ganache and then spoon the mixture on top of the biscuit base. Use the back of a dessert spoon to smooth the surface and then arrange the half raspberries on top. Place in the fridge for at least a few hours, overnight is even better!

Chef's tip

«Trying making the biscuit base using ginger biscuits for a subtle spice flavour»

An easy non baked cheesecake made with white chocolate and raspberry's.

Rate this recipe :

(2 votes)

  • Preparation  20mins
  • Cooking time  0h
  • Rest time  1hr