White chocolate & raspberry cheesecake

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• lucidavis86

  27 February 2010

  lucidavis86 rated this recipe

  

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• RUTHIE

  20 April 2010

  RUTHIE rated and commented on this recipe

  

  Yums! this was gorge and suprisingly light to eat! i have also tried the original without the chocolate and this was just as nice, great summer dessert!

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• caz

  29 June 2010

  caz commented on this recipe

  What cookies have people used in this recipe?

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• caz

  09 July 2010

  caz commented on this recipe

  AMAZING! Loved it, as did my friends. Tried using low fat cream cheese but wouldn't again as was a little on the grainy side, also used shortbread biscuits instead of the white choc cookies which worked well. Will definately be doing this one again!

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• Bex

  20 July 2010

  Bex commented on this recipe

  Fantastic! Out all the cheesecake recipes I have ever made, none have been as excellent as this one. If you're someone like me who often finds cheesecake too heavy, then this one certainly isn't! It is wonderfully light. I recommend chopping the white chocolate into medium size pieces rather than chopping it too finely, as then you get lovely surprise pieces when eating it!

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• Lindsey Pyper

  22 August 2010

  Lindsey Pyper rated and commented on this recipe

  

  This is a really lovely recipie, it looks and tastes amazing! I did have one small problem. The top of mine cracked as it cooled I'm not sure if this can be avoided, but I left mine to cool by an open window and I think it cooled too fast. Something to watch out for, but you can't tell when served in individual portions with the raspberry sauce. Don't forget the the sauce it stops the cheescake from being too heavy.

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• cakeanyone?

  19 September 2010

  cakeanyone? rated and commented on this recipe

  

  This was a good cheesecake but not the best one I've made. You can't really taste the white chocolate which is a shame as it adds extra calories for no real benefit. I tried to be clever and used half low fat cream cheese and half full fat but as caz said, it was a bit grainy. The cherry swirl cheesecake recipe is gorgeous in comparison and I used half fat cream cheese AND creme fraiche and it was lovely and creamy. Probably wouldn't make this one again.

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• CraigM89

  20 December 2010

  CraigM89 rated and commented on this recipe

  

  How many biscuits????

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• Elaine Ellis

  24 December 2010

  Elaine Ellis rated and commented on this recipe

  

  I have made this twice now and it is our favourite cheesecake!

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• Sherry

  26 December 2010

  Sherry commented on this recipe

  Fabulous, went down very well - turned out perfectly.

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• Sherry

  26 December 2010

  Sherry rated this recipe

  

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• catie4

  17 January 2011

  catie4 rated and commented on this recipe

  

  Fabulous, and so easy to make, made it for a girlie night in....big success

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• Dibdab

  24 February 2011

  Dibdab rated and commented on this recipe

  

  Really easy and ticked all the boxed for a lovely dessert either for the family or a dinner party. Loved the little gooey surprises of white chocolate throughout the cheesecake and then tangy mouthfuls with rasberry!

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• cakey_j

  04 March 2011

  cakey_j rated and commented on this recipe

  

  BEAUTIFUL! easy and soooo tasty!

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• Tree

  14 May 2011

  Tree commented on this recipe

  First attempt cheated by using food mixer instead of beating mixture.. ended up like liiquid.... did cook eventually tho... second attempt followed instructions and perfect... sooooo tasty!!! could eat the entire cake to myself!! even tastier a day or two later!! The dam thing just kept calling me from inside the fridge...

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• jog_on

  12 June 2011

  jog_on rated and commented on this recipe

  

  Simple to make and very very tasty...am going to try to make it with quark sometime soon and see if I can make a yummy, but lower in fat, version!

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• marilynr

  12 August 2011

  marilynr commented on this recipe

  I like this recipe, but don't see any ingredients for the crust. Am I missing something?

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• marilynr

  12 August 2011

  marilynr commented on this recipe

  Oh, I see them now. Sorry!!

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• sandra

  02 September 2011

  sandra commented on this recipe

  what is framboise liqueur

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• Fi-Louise

  07 November 2011

  Fi-Louise rated and commented on this recipe

  

  WOW - this was amazing! Only comment would be that you don't need to pre-cook the base for 5 mins; i didn't and it was deliciously crumbly and soft! A fabulous baked cheesecake 5*s!!

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http://www.bbcgoodfood.com/recipes/171622/

Ingredients

• 300g white chocolate chunk cookies
• 50g melted butter
• 600g cream cheese
• 2 tbsp plain flour
• 175g golden caster sugar
• vanilla extract
• 2 eggs , plus 1 yolk
• 150ml pot soured cream
• 300g fresh or frozen raspberries
• 100g white chocolate , chopped into small pieces
• 1 tbsp icing sugar
• 2-3 tbsp framboise liqueur (optional)

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Difficulty and servings

Serves 10

Preparation and cooking times

Ready in 1 hour + chilling

Ingredients

• 300g white chocolate chunk cookies
• 50g melted butter
• 600g cream cheese
• 2 tbsp plain flour
• 175g golden caster sugar
• vanilla extract
• 2 eggs , plus 1 yolk
• 150ml pot soured cream
• 300g fresh or frozen raspberries
• 100g white chocolate , chopped into small pieces
• 1 tbsp icing sugar
• 2-3 tbsp framboise liqueur (optional)

Per serving

648 kcalories, protein 8.8g, carbohydrate 42.2g, fat 5.0 g, saturated fat 29.4g, fibre 0.8g, salt 0.7 g

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