White Chocolate & Raspberry Cheesecake



Standard Supplier 25th May 2011


Standard Supplier

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.


  • 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


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.

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