Every single time I make something white chocolate and raspberry flavoured, I say this….but I need to say it again. White chocolate and raspberry is the BEST flavour combination!
Whenever there is anything white chocolate and raspberry flavoured, it immediately gets placed into my mouth.
But I realised I’ve never made a cheesecake flavoured with these ingredients before, so I had to make one right away.
Video Tutorial
Breakdown of the process
Ok I have to say, this recipe has a lot of different parts to it. None of the parts are difficult, but there is some preparation that needs to be done.
Here are the 4 things you are going to be making:
- A raspberry sauce: you want to make this first so that it has time to cool down.
- A white chocolate ganache: when it comes to swirling the raspberry sauce into the cheesecake batter, I also swirled in some white chocolate ganache, to give the cheesecake the white chocolate flavour.
- The biscuit base: I used digestive biscuit for this, but you could use any biscuits.
- The cheesecake batter: turns out you can’t make a cheesecake without making a cheesecake a batter.
The raspberry sauce
Like I mentioned, you want to make this first, so that it has time to cool down in the fridge.
It’s essentially just made by heating some raspberries and sugar together, then sieving this to get rid of all of the seeds. Then corn flour is added to thicken it.
I used fresh raspberries for this, but frozen ones work too.
Anyway, I wanted to mention that you could also just buy some seedless raspberry jam and use this instead. I like making it though, because then I can control the amount of sugar.
Speaking of the sugar, when making this sauce, you can adjust the amount of sugar you add to it. If your raspberries are sour, you can add more. If they are sweet, you could use less. It’s up to you!
Why is white chocolate used twice in this recipe?
You will see that there are two time where white chocolate is used for this cheesecake.
The first time, the chocolate is used to make the ganache. The second time, the chocolate is added into the cheesecake batter.
My baked cheesecake recipes always have melted white chocolate in them. This doesn’t make them white chocolate flavoured cheesecakes, the melted chocolate honestly doesn’t effect the flavour that much.
I add it because it helps with the structure and setting of the cheesecake. So make sure not to skip this.
However, you could leave the chocolate ganache out, if you wanted too. The cheesecake won’t have a white chocolate flavour, but it will still be good!
Baking the cheesecake:
This cheesecake is baked in a water bath.
All you are doing for this is putting the cheesecake into a large roasting or baking tin that has high sides. Then adding water into the tin until it reaches half way up to the cheesecake tin.
Baking cheesecakes in a water bath help prevent them from cracking but it also gives them a much better texture, so I don’t recommend baking this without one.
What tin to use for this cheesecake:
Leaving the cheesecake to cool in the oven for an hour
After this cheesecake has been baked, I recommend turning your oven off, opening the door slightly and then leaving the cheesecake in there for an hour. Baked cheesecakes don’t like drastic changes in temperature. So if you take it out of the oven straight away, it will likely crack on top.
It’s better to let it gradually cool down in the oven. Then after an hour, you can put it in the fridge and leave it to set overnight.
If you’re looking for more cheesecake recipes, you should check out some of my favourites!
White Chocolate
and Raspberry Cheesecake
Ingredients
- For the raspberry sauce:
400g raspberries
2 tablespoons sugar
15g corn flour mixed with 2 tablespoons of water
- For the white chocolate ganache:
100g white chocolate
50ml double cream
- For the biscuit base:
320g biscuits (any biscuits work, I used digestives)
100g butter
- For the cheesecake:
200g granulated sugar
60g corn flour
800g cream cheese
1 tablespoon vanilla extract
300ml warm double cream
160g white chocolate
Directions
- Start by pre-heating your oven to 170c/325f. Also grease and line the bottom and sides of an 9 inch cake tin.
- Making the raspberry sauce:
- Add your raspberries and sugar into a pot and place this over medium heat. While this is on the heat, keep mashing the raspberries with a spoon.
- Once the most of the raspberries are mashed, take this off the heat and pour this mixture through a sieve, to get out the seeds.
- Now with the seedless mixture, pour this back into the pot. Place this back onto medium heat and heat until the mixture comes to a boil.
- Add your corn flour/water mixture into this, then heat just until the mixture thickens. Make sure to be constantly stirring whiles it thickens. Leave this in the fridge to cool.
- Making the ganache:
- Add your white chocolate and cream into a bowl and heat this in the microwave for 30 seconds.
- Take this out, give it a stir, then put it back in for 15 seconds this time. Keep heating, and then stirring after 15 seconds until the white chocolate has all melted and you get a smooth mixture
- Leave this aside.
- Making the biscuit base:
- Crush your biscuits using a food processor, or you could also just add them into a food bag and hit them with a rolling pin.
- Melt your butter and mix this with the crushed biscuits.
- Add this into your prepared tin, smooth it out and then firmly press this down until you have an even layer. Leave this aside.
- Making the cheesecake batter:
- Add the sugar, corn flour, cream cheese and vanilla into a large bowl. Mix until smooth.
- Now add in about 1/4 of the cream, mix this in, then add another 1/4. Keep doing this until all the cream has been added.
- Melt the white chocolate in the microwave, then add this in too. Mix until you get a smooth batter
- Assembling:
- Once everything has been made, you can start to assemble the cheesecake. At this point, you want the raspberry sauce and ganache to be runny, if they have set too much just microwave them for a few seconds.
- Add a few dollops of the cheesecake batter into the tin, on top of the biscuit base. Then add a few dollops of the ganache and the raspberry sauce. Keep repeating this until you have used all the batter, ganache and sauce.
- Using a knife, swirl everything in the tin around. Make sure not to go too deep with the knife, you don't want to break the biscuit base.
- Tap this down onto your counter a few times to smooth everything out.
- Baking the cheesecake:
- Place this tin into a large baking/roasting tray that has deep sides. Then pour some boiling water into this until the water reaches about half way up the cheesecake tin.
- Carefully place this into your oven and bake for around 45-55 minutes. It's done when the sides look set, but the centre is still slightly jiggly.
- Once it is done, turn your oven off, open the door slightly and leave the cheesecake in there for 1 hour.
- After an hour, take it out of the oven and leave it in the fridge overnight.
- Decorating:
- The next day I took it out of the tin, then decorated it with some whipped cream and raspberries. You could also just cut into it and eat it the way it is!
