Quite Simply Wonderful White Chocolate and Raspberry Cheesecake

I did this for a Charity Event this weekend and by far it seemed to be one of the favourite desserts if people asking me for the recipe was anything to go by.  It is an adaptation from a recipe by Claire Clouting and is very indulgent and worth every subsequent bit of exercise needed afterwards.


For the base:

150g digestive biscuits (crushed)

75g butter melted

For the filling:

600g White Chocolate, broken into pieces

65g Butter

2 tsp Vanilla Extract or the seeds from one Pod

500g Cream Cheese (I like half Ricotta and half full fat Cream Cheese such as Philadelphia)

50g Caster Sugar

180 ml Double Cream

1 ½ punnets of Raspberries

First of all make the base by combining the melted butter and the crushed biscuits and pressing in to the bottom of a cake tin with a removable bottom lined with either greaseproof paper or cling film.  Place the tin in the fridge to set - it should only take 10 minutes.

For the filling, melt the white chocolate, butter and vanilla extract in a bowl over simmering water until it has all melted and combined.  

Whisk the cream cheese, caster sugar and double cream together then fold in the white chocolate mixture.  Fold through the raspberries and pour into the tin on top of the biscuit base.

Refrigerate overnight for best results.