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White Chocolate and Raspberry Cheesecake

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  • Preparation and cooking time
    • Prep:
    • Overnight in the fridge to set for best results
  • Easy
  • Serves 12
I can't take credit for this incredibly rich cheesecake but I've had the recipe for years and it's well worth the effort as it's a superb indulgent treat once in a while!


  • 600 grams White Chocolate, broken into pieces for the Filling
  • 1 punnet Fresh Raspberries for the Filling
  • 8 Fresh Raspberries to Decorate
  • 65 grams Butter for the Filling
  • 0.5 each Vanilla Pod (1/2 pod) for the Filling
  • 180ml Whipping Cream for the Filling
  • 75 grams Butter (Melted) for the Bisciut Base
  • 75 grams Digestive Biscuits, crushed for the biscuit Base
  • 500 grams Cream Cheese for the Filling
  • 75 grams Gingernut Biscuits, crushed for the biscuit Base
  • 50 grams Caster Sugar for the Filling


  • STEP 1
    For the Biscuit Base: combine the biscuits and butter and press onto the base of a 23cm springform tin.
  • STEP 2
    For the Filling: Place the chocolate, butter and vanilla pod in a heatproof bowl, set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
  • STEP 3
    In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
  • STEP 4
    Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. gently stir in the raspberries, being careful not to release the juice.
  • STEP 5
    Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.
  • STEP 6
    To Serve: Remove from the tin and place on a serving plate. Decorate with a few whole raspberries.

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