Description
Creamy white chocolate and raspberry cheesecake delivers a luxurious dessert experience that blends rich, silky flavors with sweet-tart fruit notes. Elegant layers of smooth cheesecake and tangy raspberries create a perfect balance you’ll savor with every delightful bite.
Ingredients
Scale
Fresh Ingredients:
- 200 grams raspberries (fresh or frozen)
- 250 grams full-fat soft cheese (e.g. Philadelphia)
- 250 grams mascarpone
- 300 grams white chocolate
- 284 milliliters (9.6 fluid ounces) double cream
Base Ingredients:
- 200 grams digestive biscuits (or ginger nuts, Oreos, or shortbread)
- 75 grams (5.3 tablespoons) butter, melted
Garnish/Topping Ingredients:
- None
Instructions
- Transform graham crackers into delicate powder using a food processor or rolling pin.
- Incorporate melted butter into cracker dust, firmly compact mixture into a 20cm springform pan’s base, then refrigerate for 15 minutes to solidify.
- Create a gentle double boiler by placing white chocolate in a heat-safe bowl over simmering water, stirring until smoothly melted, then allow to cool to room temperature.
- Whip cream cheese, mascarpone, and heavy cream together using an electric mixer until achieving a velvety, lump-free consistency.
- Gently fold cooled white chocolate into cream mixture, ensuring even distribution without deflating the mixture.
- Artfully layer cream mixture and fresh raspberries in three distinct stages: spread one-third of cream, scatter raspberry fragments, repeat sequence twice to create elegant stratification.
- Refrigerate cheesecake for minimum 6 hours or preferably overnight to allow flavors to meld and texture to set perfectly, ensuring a luxurious, firm dessert.
Notes
- Select high-quality white chocolate for the richest, most luxurious flavor that melts smoothly and provides a creamy texture.
- Crush biscuits finely to create a uniform, compact base that holds together perfectly without crumbling when sliced.
- Ensure cream cheese and mascarpone are at room temperature to blend seamlessly without lumps, creating a silky-smooth cheesecake filling.
- Fresh raspberries work best for vibrant color and intense fruity bursts, but frozen raspberries can be used when fresh are unavailable – just thaw and drain excess liquid first.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 503kcal
- Sugar: 32g
- Sodium: 150mg
- Fat: 39g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg