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
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
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Ingredients
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
Method
White chocolate raspberry cheesecake
- 1Process 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.
- 2Preheat 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.
- 3Beat 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.
- 4Place 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.
Notes
Not suitable to freeze or microwave.
