Creamy Raspberry White Chocolate Cheesecake

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Prep Time: 30 minutes

Bake Time: 60–70 minutes

Chill Time: 4–6 hours (or overnight)

Serves: 10–12 slices

INGREDIENTS

For the Biscuit Crust

  • 300 g (about 2½ cups) digestive biscuits or graham crackers, crushed
  • 150 g (⅔ cup) unsalted butter, melted
  • 2 tbsp granulated sugar (optional)

For the Cheesecake Filling

  • 900 g (32 oz) cream cheese, room temperature
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 ml) heavy cream
  • 200 g (7 oz) white chocolate, melted & slightly cooled
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch (or flour)
  • Pinch of salt

For the Raspberry Layer

  • 1½ cups fresh or frozen raspberries
  • ¼ cup sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch + 1 tbsp water

For Decoration (Optional but Gorgeous )

  • Whipped cream (or cream cheese frosting)
  • Fresh raspberries
  • Mint leaves
  • Powdered sugar for dusting

INSTRUCTIONS

** Prepare the Crust**

  1. Preheat oven to 170°C (340°F).
  2. Mix crushed biscuits with melted butter and sugar.
  3. Press firmly into the bottom of a 9-inch (23 cm) springform pan.
  4. Bake for 10 minutes, then let cool.

** Make the Raspberry Sauce**

  1. Add raspberries, sugar, and lemon juice to a saucepan.
  2. Simmer over medium heat until berries break down (5–7 minutes).
  3. Stir in cornstarch slurry and cook until thick.
  4. Cool completely, then set aside.

** Make the Cheesecake Filling**

  1. Beat cream cheese until smooth and fluffy.
  2. Add sugar and beat until creamy.
  3. Mix in melted white chocolate.
  4. Add eggs one at a time, mixing gently.
  5. Add vanilla, lemon juice, cornstarch, salt, and cream.
  6. Mix until smooth — do not overbeat.

** Assemble**

  1. Pour half the cheesecake batter over the crust.
  2. Spoon raspberry sauce in small dollops and swirl gently.
  3. Pour remaining cheesecake batter on top and smooth.

** Bake**

  1. Place pan in a water bath (wrap pan with foil, set in a larger pan with hot water).
  2. Bake for 60–70 minutes until edges are set and center slightly jiggles.
  3. Turn oven off, crack the door, let cheesecake cool inside for 1 hour.

** Chill**

  • Refrigerate for at least 4–6 hours, preferably overnight.

DECORATION

  • Pipe whipped cream or frosting around edges
  • Top with fresh raspberries
  • Add mint leaves for a fresh look
  • Lightly dust with powdered sugar

TIPS FOR PERFECT CHEESECAKE

Room-temperature ingredients = smooth texture
Water bath prevents cracks
Chill overnight for clean slices
Use white chocolate for extra creaminess

WHY YOU’LL LOVE IT

  • Ultra-creamy and rich
  • Sweet white chocolate balance
  • Fresh raspberry brightness
  • Perfect for birthdays, holidays, or special treats

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