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The Best Cheesecake!

By keswales (GoodFood Community)
  • Preparation and cooking time
    • Total time
    • Plus 8-24 hours chilling time
  • Easy
  • Serves 12
A delicious white chocolate and raspberry cheesecake. A real treat!


  • 150g digestive biscuits, crushed
  • 150g gingernut biscuits, crushed
  • 150g butter, melted
  • 400-600g white chocolate, broken into pieces
  • 65g butter
  • few drops of vanilla essence
  • 500g cream cheese
  • 50g caster sugar
  • 180ml whipping cream
  • 1 punnet raspberries


  • STEP 1
    For the biscuit base, combine the biscuits and melted butter and press onto the base of a 23cm springform tin.
  • STEP 2
    For the filling, place the chocolate, butter and vanilla essence 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
    Stir the melted chocolate mixture into the cream mixture, then 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.

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