Description
A creamy white chocolate and raspberry cheesecake with a buttery biscuit base. Perfect for special occasions or as a sweet treat.
Ingredients
Scale
- 200g digestive biscuits (crushed)
- 100g unsalted butter (melted)
- 500g cream cheese
- 150g white chocolate (melted)
- 100g caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 150g raspberries
Instructions
- Preheat oven to 160°C (140°C fan).
- Mix crushed biscuits with melted butter and press into a tin. Chill for 15 minutes.
- Beat cream cheese and sugar until smooth.
- Add melted white chocolate, eggs, and vanilla extract. Mix well.
- Gently fold in raspberries.
- Pour mixture over the biscuit base.
- Bake for 40-45 minutes until set.
- Cool completely before serving.
Notes
- Use room temperature cream cheese for a smoother texture.
- Fresh or frozen raspberries work.
- Chill the cheesecake for at least 4 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Keywords: white chocolate, raspberry, cheesecake, dessert