Raspberry and white chocolate cheesecake

Mark a special occasion with this beautiful berry confection, it's simply a creamy delight
By Rachel Allen
Raspberry and white chocolate cheesecake
  • Rating:
  • Serves: 10-14
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 30 minutes plus 2 hours setting time
  • Effort: easy


For the biscuit base

  • 250 g Oreo cookies, coarsely broken
  • 75 g butter, plus extra for greasing

For the top

  • 175 g white chocolate, finely chopped
  • 350 g fresh or frozen raspberries
  • 900 g cream cheese
  • 300 g caster sugar
  • 25 g plain flour, sifted
  • 4 eggs
  • 2 tbsp single or regular cream
  • 2 tsp vanilla extract
  • icing sugar, for dusting

Tips and Suggestions

Decorate this cake with a handful of fresh raspberries


1. Preheat the oven to 170C/150C fan/gas mark 3. Butter the base and sides of a 23cm spring-form cake tin. Make sure the base is upside down, so theres no lip and the cake can slide off easily when cooked.

2. For the biscuit base: Place the cookies in a food processor and whiz until they form coarse crumbs. Add the melted butter and whiz together until mixed. Alternatively, place the cookies in a plastic bag and crush them using a rolling pin, then add to the pan with the melted butter and mix together to combine.

3. Tip the crumb mixture into the prepared cake tin, spreading it out evenly to cover the bottom of the tin and pressing it down firmly.

4. For the topping: Place the white chocolate in a heatproof bowl and set this over a pan of just simmering water, stirring occasionally until melted.

5. While the chocolate is melting, purée the raspberries in a clean food processor, or simply mash them with a fork, then push them through a sieve, discarding the seeds.

6. Using a handheld electric beater or an electric food mixer, mix the cream cheese and sugar together until smooth and fluffy. Beat in the flour, followed by the eggs, one at a time, then beat in the cream, vanilla extract, puréed raspberries and melted white chocolate.

7. Pour the mixture into the prepared tin, spreading it evenly over the biscuit base, then bake on the lowest shelf in the oven for about 1 hour 30 minutes, or until the cheesecake is softly set in the middle. It should wobble a little when you gently shake the tin and the top will be slightly cracked.

8. Allow to cool down fully in the tin, then place in the fridge and leave to set for 2 hours.

9. To serve, loosen around the edges using a small, sharp knife, then unclip and remove the sides of the tin. Use a palette knife or metal fishslice to loosen the bottom of the cake from the base and ease the cake onto a plate. If you dont feel brave enough to slide the cheesecake off the base of the tin, just leave it on and place it like this on the serving plate. Dust with icing sugar to serve.

Text © Rachel Allen 2012. Photography © Philip Webb 2012.
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