Ellen's perfect raspberry and white chocolate cheesecake

Ellen's perfect raspberry and white chocolate cheesecake


8 people made this

About this recipe: Luxury dessert with a delicious filling and a thick base. Perfect for a party or a family gathering. Once you make it a few times you don't even need the recipe!

Serves: 7 

  • 1 pack digestive biscuits, crushed
  • 2 tablespoons margarine
  • 1 (200g) tub cream cheese
  • 300g caster sugar
  • 400g white chocolate, melted
  • a few handfuls of frozen raspberries, thawed
  • 1 flake chocolate bar
  • a few fresh raspberries to decorate

Prep:20min  ›  Extra time:3hr setting  ›  Ready in:3hr20min 

  1. Combine the crushed biscuits and margarine to make a normal biscuit base. Press into bottom of a cake tin and then let it harden in the fridge for 5 to 10 minutes.
  2. To make your filling put the cream cheese into a mixing bowl then add the sugar. Mix well. Stir in the melted white chocolate, then the raspberries.
  3. Pour the mixture over the biscuit base. Leave to set over night or for a few hours.
  4. Sprinkle your flake over the cheesecake and decorate with raspberries then enjoy and tell me what you think.


Don't bother with the measurements because it tastes just as good when you have forgotten the recipe.

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