White chocolate and raspberry cheesecake

White chocolate and raspberry cheesecake

200 g digestive biscuits, crumbled

50 g butter, melted

400 g cream cheese, softened

150 g caster sugar

1 tsp grated lemon rind

2 tsp gelatine dissolved in 50ml boiling water, cooled

200 g white chocolate, melted

200 ml cream, lightly whipped

150 g frozen raspberries, don't defrost

200 g fresh raspberries

Icing sugar, to dust

Mix together the crumbed biscuits and butter and press into the base of a greased 20cm springform tin.

Beat the cream cheese, sugar and lemon rind using an electric mixer until smooth. Stir in the gelatine mixture and chocolate until smooth, then gently fold in the cream and frozen raspberries.

Pour the filling into the prepared base and place in the fridge for about 3 hours or until set. Decorate with raspberries and dust with a sprinkling of icing sugar.


Main ingredients
Fruit, Cheese

Recipe Type
Cakes & Baking, Dessert, Cheesecake

Level of Difficulty

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