Recipe

White chocolate and raspberry cheesecake

Brew a cup of good coffee, or warm up the teapot, and sit back with a slice of this fabulous white chocolate and raspberry baked cheesecake for an afternoon tea to savour.

  • 20 mins preparation
  • 2 hrs cooking
  • 3 hrs marinating
  • Serves 10
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Ingredients

White chocolate and raspberry cheesecake
  • 200 gram plain chocolate biscuits
  • 90 gram white eating chocolate, chopped finely
  • 80 gram butter, melted
  • 1/2 cup (125ml) cream
  • 200 gram white eating chocolate, chopped finely, extra
  • 1 cup (250g) mascarpone cheese
  • 1 cup (250g) cream cheese
  • 1/2 cup (110g) caster sugar
  • 3 eggs
  • 2 egg whites
  • 360 gram fresh raspberries

Method

White chocolate and raspberry cheesecake
  • 1
    Blend or process biscuits until fine. Add chocolate and butter; process until just combined.
  • 2
    Press crumb mixture evenly over base and side of 25cm springform tin. Cover; refrigerate 30 minutes.
  • 3
    Preheat oven to 150°C (130°C fan-forced).
  • 4
    Place cream in small saucepan, bring to the boil; pour over extra chocolate in small heatproof bowl. Stir until melted, cool 10 minutes.
  • 5
    Beat cheeses and sugar in medium bowl with electric mixer until smooth; beat in eggs, one at a time. Beat in chocolate mixture until just combined.
  • 6
    Beat egg whites in clean small bowl with electric mixer until soft peaks form. Fold half the berries then egg whites into chocolate mixture, in two batches.
  • 7
    Place tin on oven tray; pour cheesecake mixture into tin. Bake about 1½ hours or until just firm. Cool in oven with door ajar.
  • 8
    Refrigerate cheesecake three hours or overnight. Remove from tin just before serving. Top cheesecake with remaining raspberries and dust with sifted icing sugar, if desired.

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