• 150g White chocolate
  • 500g Philadelphia soft cheese
  • 200g Digestive biscuits
  • 40g Unsalted butter
  • 100g Caster sugar
  • 1 egg yolk
  • 150g Raspberrys (100g to decorate)


  • STEP 1
    Grease a 20 cm spring form tin
  • STEP 2
    Place two tablespoons of the Philadelphia in a bowl with the white chocolate. Place over a pan of boiling water, until chocolate has melted. Leave to cool.
  • STEP 3
    Crush the biscuits either in a blender, or by hand. Melt the butter and add the biscuits to the butter. Press into the base of the tin, and chill for 20 mins
  • STEP 4
    In a bowl mix the remaining Philadelphia, caster sugar, egg yolk, 50g of the raspberries and the chocolate mix (once cooled). Mix well. Then cover the biscuit base with the mixture.
  • STEP 5
    Leave overnight to chill in the fridge, use a pallet knife to run around the outside of the cheesecake before removing it from the tin. Serves 8

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