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Philadelphia white chocolate raspberry cheesecake
For the base:
For the Filling:
, broken into chunks
, at room temperature
, lightly whipped
, broken into shards
Arrange the sponge finger biscuits into the bottom of a 22 cm springform tin, breaking them as needed to fill any gaps.
Microwave the white chocolate in 30-second intervals, stirring between each, until smooth.
Beat the Philadelphia cream cheese and sugar, then fold in the whipped cream and melted white chocolate until combined.
Combine the raspberries and jam in a small bowl, then gently fold into the Philadelphia cream cheese mixture to create light swirls.
Spread the mixture into the tin and refrigerate for at least four hours or until set.
Carefully remove the cheesecake from the tin, then decorate the top with white chocolate shards and a drizzle of raspberry dessert sauce to serve.
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