Frozen raspberry & white choc cheesecake

Frozen raspberry & white choc cheesecake

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(2 ratings)

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Cooking time

Prep: 1 hr, 15 mins Cook: 5 mins plus freezing overnight

Skill level

Easy

Servings

Cuts into 15 squares

With its biscuit base and creamy topping, cheesecake is always a winner. This fruity frozen version is a perfect make-ahead dessert for entertaining

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
502
protein
5g
carbs
30g
fat
40g
saturates
25g
fibre
1g
sugar
22g
salt
0.7g

Ingredients

  • 200ml pot double cream
  • 200g bar white chocolate, broken into chunks, plus extra to serve
  • 300g raspberries, plus extra to serve
  • 500g cream cheese
  • 50g golden caster sugar
  • 300g vanilla or white chocolate ice cream - all will taste good, but ice creams without too many chunks in are best

For the base

  • 175g crunchy butter biscuits - we used Fox's Butter Crinkle Crunch
  • 140g ginger nuts
  • 140g butter, melted

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Method

  1. Brush a 20 x 30cm baking tin with a little oil, then line well with two layers of cling film, leaving overhang for lifting out – or use a tin with a loose bottom. Put the biscuits into a food processor and whizz to crumbs, then tip in the melted butter and mix again. Press the crumbs firmly into the base of the prepared tin, then chill while you make the filling.
  2. Put the cream and chocolate in a small pan. Melt very gently, stirring, until no lumps of chocolate remain. Clean out the food processor and add the raspberries and creamy chocolate mixture. Whizz together until it can’t get any smoother, then rub through a sieve to get rid of the raspberry seeds.
  3. Put the cream cheese into a mixing bowl with the sugar and the sieved raspberry mixture. Beat with an electric whisk until smooth.
  4. Let the ice cream soften in a big bowl, but not melt, then fold in the cream cheese mixture a little at a time until well mixed and no ice-cream lumps are visible. Scrape into the prepared tin and level the top. Cover with cling film, not letting it touch the top of the cheesecake, then freeze at least overnight or up to 3 months before serving.
  5. To serve, remove the covering cling film, lift out the cheesecake, or slide out if in a loose-bottomed tin. Remove any remaining cling film. Decorate the top with fresh raspberries and drizzle with a little more melted white chocolate.

Recipe from Good Food magazine, September 2013

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Comments

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ellesbellsbaking12's picture
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I think the dirty bowls are worth it as the cheesecake lasts for ages. I used strawberries instead of raspberries, and had to defrost the dessert hours before serving it or it goes rock hard. Everyone loved this - even my picky sister and calorie-conscious mother.

Camilla Carlyle's picture

Agree, i think i used five bowls. But also had to wash some midway thru as the content kept growing for everytime. Still waiting to serve so not sure how it will taste, but i added some extra rasberry jam just to make sure that the berry- flavor came thru all the chocolate, cream cheese and cream. But I used 35 - 40 mins, and had none of the electrical devices, so you can do it in almost a third of the time. Otherwise, great recipe!

lizzafezza's picture
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Loved this, although it used far too many bowls etc lol.

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