White Chocolate Raspberry Cheesecake Recipe

This white chocolate raspberry cheesecake is a treat for dessert lovers. They are creamy and rich with just slightly tangy. It’s the perfect way for using summer berries.

Cheesecakes are delicious. They make such an amazing party dessert; works amazing as a summer dessert as well when berries are fresh. White chocolate and raspberries are a classic combination and works amazing for cheesecake. This make in advance dessert takes off some of the load for hosts when planned properly.

INGREDIENTS LIST

Raspberry – Both fresh and frozen raspberries work well for this cheesecake recipe.

Egg – Make sure eggs are at room temperature.

Sugar – White  granulated sugar works fine for this recipe.

Salt – Just a pinch of salt balances other ingredients in the recipe.

Vanilla – Always try to use good quality vanilla extract; that gives better flavor.

White Chocolate – Always use good quality white chocolate as it affects the final cheesecake. You can melt white chocolate in a double boiler or in the microwave as well.

Digestive Biscuits – You may also use graham crackers or shortbread biscuits for the base.

Butter – Use unsalted butter for this recipe. 

Cream Cheese – Cream cheese is the key ingredient for this recipe. Make sure it’s at room temperature.

Greek Yogurt – Greek yoghurt gives slight tanginess to the cheesecake and also helps it stabilize.

Biscuit Base

• 10 pc Digestive biscuits
• 3 Tbsp Melted Butter

Cheesecake Mixture

• 450 g Cream Cheese
• 1/3 Cup Sugar
• 2 Eggs
• 1 tsp Vanilla Extract
• 170 g Melted White Chocolate
• 1/3 Cup Greek Yogurt
• 1/2 tsp Salt

Raspberry sauce

• 1 & 1/2 Cups Raspberries Fresh or Frozen
• 3 Tbsp Granulated sugar

Put Digestive biscuits into grinder and crush them into fine crumbs.

Add melted butter and grind again.

Line a baking dish with parchment paper and put biscuit crumbs on that.

Press and flatten the surface and then set aside for later.

Put Raspberries and sugar in a pan and cook over medium heat. I like to squish them for quicker cooking. When water dries out it’s ready.

Sieve the sauce and set aside to cool down.

In a separate bowl beat together cream cheese and sugar for about 20-30 seconds.

Add Eggs and Vanilla and beat again.

Next put in melted white chocolate that has been cooled down and beat.

Finally add in Greek yogurt and give a final mix.

Pour half of the cream cheese mixture on top of biscuit layer. 

Add dollops of Raspberry sauce and create swirls using a toothpick or spoon. 

Repeat it for the second layer of Cream cheese mixture and Raspberry sauce. 

Bake in a 180 C pre heated oven for 25-30 minutes.

The middle should be wobbly when taking out. 

Let the cheesecake cool down completely and then refrigerate for 6-8 hours. 

If you like this easy White chocolate and Raspberry cheesecake dessert recipe, you might like my other recipes too. I would like to invite you to visit my recipe blog where you will find many other easy to follow recipes starting from easy snacks, appetizers, to meal prep, diner, lunch ideas. I post 4-5 recipes every week. They are all step-by-step demonstration with videos and with lots of tips.

Happy baking & Cooking!!

Link for recipe blog:

https://bublisworldcuisine.com/