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The World’s Best Cheesecake
This is the world’s BEST Raspberry and White Chocolate Cheesecake! OK, so I haven’t tasted every raspberry and white chocolate cheesecake recipe that has ever been created but this one is pretty damn good.
Raspberry and White Chocolate Cheesecake is easy to make and is impressive. The texture of the silky smooth, creamy cheesecake is hard to resist. My 15 year old grandson recently asked me to bring this cheesecake to a family camping weekend. I made it, packed it in the Esky and away we went. He ate (or should I say, inhaled) two large pieces on the first day and another 2 for breakfast the next day – I don’t know how teenage boys do it!
If you remove the raspberries, this is the perfect all purpose cheesecake. Do whatever you like with it – serve it plain, add blueberries for a blueberry cheesecake, add Nutella for a Nutella cheesecake. I could keep going as the possibilities are only limited by your imagination.
| Prep Time | 30 minutes |
| Cook Time | 5 minutes |
| Passive Time | 5 hours setting time |
| Servings |
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- 350 g Ginger Snap Biscuits or any plain buscuit
- 150 g butter melted
- 500 g cream cheese
- 125 ml thickened cream
- 250 g caster sugar
- 200 g white chocolate melted
- 60 ml boiling water
- 2 tspn gelatine powdered
- 2 punnets raspberries
Ingredients
Base
Filling
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- Line the base of a 20cm spring-form cake tin with baking paper and grease the sides with a small amount of melted butter. Set aside.
- Crush biscuits in a food processor, blender or by placing biscuits in a plastic bag and smashing with a rolling pin. Mix melted butter through the biscuits and press this mixture into the base and up the sides of the cake tin. Place in the fridge to set while you make the filling.
- While base is setting, add the cream cheese, melted white chocolate and sugar to a food processor or blender (you can do this with a standard mixer but the texture won't be as smooth) and process until smooth
- Add gelatin to boiling water and mix well until there are no lumps. Add this to the white chocolate mixture and process until well combined.
- Remove the base from the fridge and add one third of the raspberries to the base. Add half of the cheesecake mix on top of the raspberries and smooth over. Add another third of the raspberries on top, add the rest of the cheesecake mix and smooth over. Top off with the remaining raspberries, pressing them lightly into the top of the cheesecake. Put in the fridge to set.
- Serve with a fine sprinkling of icing sugar, some double cream or Chantilly Cream and enjoy!
Raspberry and White Chocolate Cheesecake is great served with Chantilly Cream. Find the recipe here.
https://nanainyourpocket.com/recipe/chantilly-cream/
If you like this recipe, you may also like:
https://nanainyourpocket.com/recipe/easy-strawberry-cheesecake-chocolate-sauce/
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I love cheese cake. Raspberry and White chocolate Oh my!! I am definitely going to be making this and I’m going to be the only one to eat it as no one else in the house eats cheesecake. Oh well more for me. I love that you can also swap out the raspberries for just about anything.
Isn’t it great when you can have something you love all to yourself? Let me know if you make it using something other than raspberries. I’d love to know how it turns out
Have you tried it yet. It is definitely my favourite cheesecake, although I’ve just finished creating an Eggnog Cheesecake for my 12 Days of Christmas Cooking, which my husband thinks is even better.
That’s look tasty and sweet! I would like to test this recipe sometimes, thanks for sharing! 🙂
You’re very welcome! Let me know how it turns out
Have you tried it yet. I hope you enjoyed it. I don’t think you can ever have too much chocolate
Until yesterday, this was my husband’s favourite cheesecake – it’s still mine. I’ve just finished creating an Eggnog Cheesecake for my 12 Days of Christmas Cooking series and it has surpassed this one in my husband’s eyes. It will be up on the blog soon. Can’t wait for you to try it