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White chocolate and raspberry cheesecake

This delicious cheesecake recipe is the perfect example of why white chocolate and raspberry belong together! Rich and silky, this decadent cake is sure to go down a treat
White chocolate and raspberry cheesecake
12
10M
50M
1H

This recipe first appeared in Food magazine issue 83.

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Ingredients

Base
Filling

Method

1.Preheat the oven to 180°C. Use baking paper to line the base and sides of a 24cm round baking pan with a removable base.
2.Place the biscuits and cocoa in the bowl of a food processor. Process until fine crumbs. Add the butter, pulse until combined. Press into the base of the prepared pan and set aside.
3.To make the filling, beat the cream cheese until smooth. Beat in the eggs, one at a time, and add the condensed milk, vanilla essence, cream and cornflour. Beat until smooth. Mix in the cooled chocolate.
4.Pour into the prepared pan and top with the raspberries. Bake in the preheated oven for 45-50 minutes until just set in the middle. Cool, then chill in the refrigerator overnight (or at least 4 hours) until firm. Dust with icing sugar before serving.

PER SERVE: Energy: 640kcal, 537kj Protein: 9g Fat: 46g Saturated fat: 28g Cholesterol: 138mg Carbohydrate: 48g Fibre: 2g Sodium: 537mg

Note

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