White chocolate cheesecake with raspberry swirl
120 min
Medium
White chocolate cheesecake with raspberries – do we need to say more? This cheesecake not only tastes divine but also looks stunning thanks to the swirl of homemade raspberry sauce. The raspberries give the creamy cheesecake a lovely, fresh contrast. This white chocolate cheesecake is guaranteed to be a crowd-pleaser.
The tastiest raspberries
Of course, we make this white chocolate cheesecake with the finest raspberries from Beekers Berries. Our flavourful raspberries are carefully and lovingly grown – and you can taste them in every bite. Want to learn more?
The tastiest raspberries
Of course, we make this white chocolate cheesecake with the finest raspberries from Beekers Berries. Our flavourful raspberries are carefully and lovingly grown – and you can taste them in every bite. Want to learn more?
Ingredients
1 cheesecake (12 servings)
Ingredients
60 g butter
260 g Bastogne biscuits
250 g raspberries
340 g caster sugar
220 g white chocolate
800 g cream cheese
4 eggs
1 tsp vanilla extract
Equipment
Springform tin (Ø25 cm)
Mixer
Method
- Preheat the oven to 175°C (top and bottom heat).
- Grease the springform tin with a little butter and line with baking paper.
- Melt the butter. Crush the biscuits using a food processor or hand blender. Alternatively, place them in a plastic bag and crush them with a rolling pin. Add the melted butter to the crumbs and mix well.
- Pour the biscuit mixture into the springform tin, spread evenly and press down firmly using the back of a spoon.
- Make the raspberry sauce by heating the raspberries and 3 tbsp of sugar in a saucepan. Heat gently until the mixture begins to simmer. Stir continuously and press larger raspberry pieces against the side of the pan with a spoon. Leave to simmer on a low heat for 6–7 minutes, until the sauce thickens and has a syrup-like texture. Set aside.
- Fill a pan with a little water and place over the heat. Put the white chocolate in a heatproof bowl and melt it over the pan (bain-marie). Allow to cool slightly.
- Add the cream cheese to a bowl and beat with a mixer on medium speed until light and fluffy. Add the remaining sugar and mix again. Then add the eggs one at a time, beating well after each addition.
- Add the vanilla extract and melted chocolate to the cheesecake mixture. Gently fold until fully combined.
- Pour the cheesecake mixture over the biscuit base. Bake in the oven for 90 minutes. The cheesecake is ready when the top no longer looks liquid when you gently move the tin. Leave the cheesecake to cool in the oven.
- Drizzle the raspberry sauce over the top in a swirl and finish with the remaining fresh raspberries.
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
613 kcal
61 g
51 g
9 g
38 g
Ingredients
1 cheesecake (12 servings)
Ingredients
60 g
260 g
250 g
340 g
220 g
800 g
4
1 tsp
butter
Bastogne biscuits
raspberries
caster sugar
white chocolate
cream cheese
eggs
vanilla extract
Equipment
Springform tin (Ø25 cm)
Mixer
Nutritional values per serving
Energy
Carbohydrates
Sugars
Protein
Fat
613 kcal
61 g
51 g
9 g
38 g
Method
- Preheat the oven to 175°C (top and bottom heat).
- Grease the springform tin with a little butter and line with baking paper.
- Melt the butter. Crush the biscuits using a food processor or hand blender. Alternatively, place them in a plastic bag and crush them with a rolling pin. Add the melted butter to the crumbs and mix well.
- Pour the biscuit mixture into the springform tin, spread evenly and press down firmly using the back of a spoon.
- Make the raspberry sauce by heating the raspberries and 3 tbsp of sugar in a saucepan. Heat gently until the mixture begins to simmer. Stir continuously and press larger raspberry pieces against the side of the pan with a spoon. Leave to simmer on a low heat for 6–7 minutes, until the sauce thickens and has a syrup-like texture. Set aside.
- Fill a pan with a little water and place over the heat. Put the white chocolate in a heatproof bowl and melt it over the pan (bain-marie). Allow to cool slightly.
- Add the cream cheese to a bowl and beat with a mixer on medium speed until light and fluffy. Add the remaining sugar and mix again. Then add the eggs one at a time, beating well after each addition.
- Add the vanilla extract and melted chocolate to the cheesecake mixture. Gently fold until fully combined.
- Pour the cheesecake mixture over the biscuit base. Bake in the oven for 90 minutes. The cheesecake is ready when the top no longer looks liquid when you gently move the tin. Leave the cheesecake to cool in the oven.
- Drizzle the raspberry sauce over the top in a swirl and finish with the remaining fresh raspberries.
Have you made this recipe?
We’d love to see your cheesecake creation! Share your photo on social media and tag us @beekersberries.
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What do you think of this recipe?
The difference between baked and no-bake cheesecake
Some cheesecakes need a few hours to set in the fridge, while others are baked in the oven. But what’s the difference?
A so-called no-bake cheesecake is a light, airy version that sets in the fridge. This gives it a creamy, mousse-like texture without being baked. A baked cheesecake, on the other hand, is cooked in the oven, resulting in a rich, full flavour and a firm structure. Which kind of cheesecake do you prefer?
Variations on a white chocolate cheesecake
You can easily give this cheesecake a new twist by swapping a few ingredients. For example, replace the Bastogne biscuits with other types such as Lotus or digestive biscuits for a slightly different flavour. You can also vary the fruit – strawberries pair beautifully with white chocolate. For a crunchy finish, finely chop some pistachios and sprinkle them over the top of the cheesecake.
Stay up to date with all things berries via Instagram, TikTok, and Facebook. From new recipes and fun facts to a look inside our greenhouses – there’s always something to discover. Do you enjoy our berries or are you trying one of our recipes? Share your moment of joy with our strawberries, blueberries, raspberries, or blackberries by tagging us. Use the hashtag #TasteTheSummer and show us your creation.
