White chocolate and raspberry swirl cheesecake

  • 30 mins cooking
  • Makes 16 Item
  • Print


White chocolate and raspberry swirl cheesecake
  • 250 gram (8 ounces) plain sweet biscuits
  • 155 gram (5 ounces) butter, melted
  • 3 teaspoon gelatine
  • 2 tablespoon boiling water
  • 375 gram (12 ounces) cream cheese, softened
  • 2 tablespoon caster (superfine) sugar
  • 1 cup (250ml) thickened (heavy) cream
  • 1 teaspoon vanilla extract
  • 200 gram (6½ ounces) white eating chocolate, melted, cooled
Raspberry topping
  • 1 1/2 cup (225g) frozen raspberries, thawed
  • 1 tablespoon icing (confectioners') sugar
  • 1 teaspoon gelatine
  • 1 tablespoon boiling water


White chocolate and raspberry swirl cheesecake
  • 1
    Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
  • 2
    Process biscuits until fine. Add butter; process until combined. Press mixture over base of pan. Refrigerate 30 minutes.
  • 3
    To make raspberry topping; process raspberries until smooth; strain puree into small bowl, discard seeds. Stir sifted icing sugar into puree. Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes. Stir mixture through raspberry puree.
  • 4
    Beat cream cheese and sugar in medium bowl with electric mixer until smooth. Beat in cream, extract and chocolate until combined. Stir in gelatine mixture. Pour over biscuit base.
  • 5
    Spoon raspberry topping over cream cheese mixture; swirl with a skewer. Refrigerate 3 hours or overnight before cutting.


Store slice in an airtight container in the fridge for up to 4 days.

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