White chocolate raspberry cheesecake

The classic combination of raspberry and white chocolate works perfectly in this baked cheesecake.
White Chocolate Raspberry CheesecakeAustralian Women's Weekly
1H 15M

The combination of decadent chocolate and sweet fresh raspberries makes this cream cheese and mascarpone cake sing on the plate.

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1.Process biscuits until fine. Transfer to a large bowl; stir in butter. Press the biscuit mixture evenly over base and 2/3 of the way up the side of a 24cm springform pan; refrigerate for about 30 minutes or until firm.
2.Preheat oven to 150°C (130°C fan-forced). Place the cream and chocolate in a small, heavy-based saucepan; stir over a low heat until smooth. Cool for 5 minutes.
3.Beat the cream cheese and caster sugar in a medium bowl with an electric mixer until smooth; add mascarpone, beat until just combined. Beat in eggs, one at a time, until just combined; fold in chocolate mixture and cornflour.
4.Place pan on an oven tray; pour cheese cake mixture into the pan. Gently press 150g of the raspberries onto the surface. Bake for about 50 minutes. Cool in oven with door ajar. Refrigerate for 3 hours or overnight. Decorate with remaining raspberries and dust with a little sifted icing sugar, if desired.

Not suitable to freeze or microwave.


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