White Chocolate and Raspberry Cheesecake
No Video
  • Prep time 30 '
  • Total time 210 '


  • 200 g digestive biscuit crumbs
  • 50 g butter , melted
  • 360 g Philadelphia Original , softened
  • 150 g caster sugar
  • 1 tsp grated lemon rind
  • 10 g gelatine granules dissolved in 50 ml boiling water, cooled
  • 200 g white chocolate , melted
  • 200 ml double cream , lightly whipped
  • 150 g frozen raspberries (do not defrost)
  • 200 g fresh raspberries
  • icing sugar , to dust


  • Combine the biscuit crumbs and butter and press into the base of a greased 20 cm spring form tin.
  • Beat the Philly, sugar and lemon rind using an electric mixer until smooth. Stir in the gelatine mixture and chocolate until smooth, then fold in the cream and frozen raspberries.
  • Pour the filling on to the prepared crumb base and refrigerate for 3 hours or until set. Decorate with raspberries and dust with icing sugar.


Nutritional Information

Typical values Per Serving
Energy 2077.1 kj
Energy 496.0 kcal
Fat 33.1 g
Carb 44.0 g
Protein 6.7 g
Saturated fat 18.6 g
Salt 0.7 g
Dietary fibre 1.7 g
Sugars 34.7 g
We are using cookies in order to facilitate your navigation on this website. You can read about How We Use Cookies and see Managing Cookies to change your settings at any time on our Cookies page. By continuing to navigate on this website or clicking on the Close button below you accept our policy regarding the usage of cookies on our "Cookies" page.