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White Chocolate and Raspberry Cheesecake
  • 30'Prep time
  • 210'Total time


1 Step

Combine the biscuit crumbs and butter and press into the base of a greased 20 cm spring form tin.

2 Step

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.

3 Step

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.

Ingredients for 10

  • 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
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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