Blitz the biscuits in a food processor to a small crumb, and add the melted butter – either pulse in the food processor a few times till the mixture is combined, or mix it in a bowl.
Tip the biscuits into a 8″/20cm Deep Springform Tin and press down firmly.
For the Cheesecake Filling
Melt the chocolate in a bowl over a pan of simmering water, or in the microwave on short bursts until full melted – leave to cool whilst doing the rest.
In your stand mixer with the whisk attachment, whisk together the cream cheese, icing sugar and vanilla together till smooth. Pour in the double cream and whisk till thick!
Once completed, pour in the cooled white chocolate, and whisk briefly to combine, and then fold through the fresh raspberries.
Spread the mix over the biscuit base, smooth over and chill in the fridge for at least 5-6 hours, or preferably overnight so it will definitely be set.
For the Decoration
Once set, decorate. Drizzle over the melted white chocolate, and whip together the double cream and icing sugar and then pipe on in swirls! I use a 2D Closed Star Piping.
I then add some fresh Raspberries for each swirl, and then I sprinkle on some Freeze Dried Raspberries!
If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!I recommend using a 8″/20cm Deep Springform Tin in this recipe! And I use a 2D Closed Star Piping Tip to decorate!I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base!I buy my freeze dried raspberries in Waitrose, but they can also be found sometimes in Sainsbury’s… or Lakeland!This recipe will last in a fridge for three days!
White Chocolate & Raspberry Cheesecake!
Amount Per Serving
Calories 492Calories from Fat 315
% Daily Value*
Saturated Fat 19g119%
Vitamin A 940IU19%
Vitamin C 6.4mg8%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.