White chocolate raspberry cheesecake

The classic combination of raspberry and white chocolate works perfectly in this baked cheesecake.

  • 25 mins preparation
  • 50 mins cooking
  • 3 hrs marinating
  • Serves 10
  • Print
The combination of decadent chocolate and sweet fresh raspberries makes this cream cheese and mascarpone cake sing on the plate.
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White chocolate raspberry cheesecake
  • 250 gram granita or digestive biscuits
  • 125 gram butter, melted
  • 1/4 cup (60ml) cream
  • 100 gram white chocolate, chopped
  • 250 gram cream cheese, softened
  • 1/2 cup (110g) caster sugar
  • 1 cup (250g) mascarpone cheese
  • 3 eggs
  • 1 tablespoon cornflour, sifted
  • 450 gram fresh raspberries


White chocolate raspberry cheesecake
  • 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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