Raspberry and White Chocolate Cheesecake
- 100g chocolate biscuit crumbs
- 3 tablespoons caster sugar
- 50g butter, melted
- 280g frozen raspberries
- 2 tablespoons caster sugar
- 2 teaspoons cornflour
- 125ml water
- 360g white chocolate, chopped
- 120ml single cream
- 3 (200g) tubs cream cheese, softened
- 100g caster sugar
- 3 eggs
- 1 teaspoon vanilla extract
Prep:1hr › Cook:1hr › Extra time:8hr › Ready in:10hr
- In a medium bowl, mix together biscuit crumbs, 3 tablespoons sugar and melted butter. Press mixture into the bottom of a 23cm (9 in) springform tin.
- In a saucepan, combine raspberries, 2 tablespoons sugar, cornflour and water. Bring to the boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
- Preheat oven to 170 C / Gas mark 3. In a metal bowl over a pan of simmering water, melt white chocolate with the cream, stirring occasionally until smooth.
- In a large bowl, mix together cream cheese and 100g sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over biscuit base. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into tin, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
- Bake for 55 to 60 minutes, or until filling is set. Cool, cover with clingfilm and refrigerate for 8 hours before removing from tin. Serve with remaining raspberry sauce.
Tips for a perfect cheesecake:
Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Altered ingredient amounts. I could not get that small volume of biscuit base to cover a 23cm tin, so multiplied the quantities for the base by 1.5 and this seemed to be a more suitable amount. All of the measures for the rest of the cheesecake were fine. - 28 Sep 2009
This cheesecake is delicious, esp with the tangy coulis contrasting the rich sweetness. Wasn't overly chocolatey considering the amount of white choc in it. I'd use plain biscuits next time, and at least half the amount again cos the base was too thin. I used the water bath method. - 24 Mar 2011
This is fantastic - 25 Nov 2013