- 200 g digestive biscuit crumbs
- 50 g butter, melted
- 400 g Philadelphia Original, softened
- 150 g caster sugar
- 1 tsp grated lemon rind
- 2 tsp gelatine dissolved in 50ml boiling water, cooled
- 200 g white chocolate, melted
- 200 ml cream, lightly whipped
- 150 g frozen raspberries (do not defrost)
- 200 g fresh raspberries
- icing sugar, to dust
White Chocolate & Raspberry Cheesecake
White Chocolate & Raspberry Cheesecake
Fresh raspberries can be used in place of frozen but 4 teaspoons of gelatine should be used to ensure the cheesecake sets.
Balance your food choices so you and your family and friends can enjoy a serving of this rich and indulgent cheesecake as an occasional treat.
Ingredients
Method
Combine the biscuit crumbs and butter and press into the base of a greased 20cm springform tin. Beat the Philly, sugar and lemon rind using an electric mixer until smooth. Stir in the gelatine mixture and chocolate until smooth, then fold in the cream and frozen raspberries. Pour the filling into the prepared base and refrigerate for 3 hours or until set. Decorate with raspberries and dust with icing sugar.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
