Chocoholic Society – White Chocolate and Raspberry Cheesecake

Raspberry and White Chocolate CheesecakeThis dish really was the selling point at my last dinner party, so much so that I am going to be making it again in a couple of weeks time. Cheesecakes are not the most challenging things to make, so even for a beginner, this will be something they can use to impress guests.



  • 150g Digestive biscuits
  • 75g Butter


  • 550g Belgian White Chocolate
  • 1 punnet Raspberries
  • 70g Butter
  • 400g Cream Cheese
  • 60g Caster Sugar
  • 200ml Whipping Cream

Serves 6-8 people

Preparation Time: 20 minutes

Chilling Time: 24 hours


  1. Start by making the biscuit base – break the biscuits into small pieces and combine with the butter. Press onto the base of a cake tin.
  2. Bring a pan of water to a steady simmer, and place a heatproof bowl over it. Break up the chocolate into small pieces and place with the butter into the heatproof bowl to melt.
  3.  In another bowl, combine the cream cheese, whipping cream and sugar until smooth. Fold the cream mixture into the chocolate and mix.
  4. Place most of the raspberries (saving a few for decoration) evenly on top of the biscuit base, and spoon the chocolate-cream mixture over until completely covered (NB: this is to avoid releasing the raspberry juice into the cheesecake mixture). Place in the refrigerator for 24 hours or overnight.
  5. When serving, remove the cake from the tin (see pictured) and decorate with the leftover raspberries. Cut into generous slices and serve, either on its own or with ice cream.