- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Vegetarian
Indulge in the decadent fusion of creamy white chocolate and tart raspberry atop a velvety cheesecake base.
- Serves20
- Cook time35 minutes
- Prep time15 minutes, + 1 hour cooling and 2 hours 40 mins chilling time
Ingredients
- 250g pkt shortbread biscuits, broken
- 100g granita biscuits, broken
- 125g butter, melted
- 1 cup (150g) frozen raspberries
- 2 tsp lemon juice
- 1/2 cup (110g) caster sugar
- 750g cream cheese, softened
- 2 free-range eggs
- 1/2 cup (150g) sour cream
- 250g white chocolate, melted
- 100g raspberries, extra, coarsely torn
- 50g white chocolate, extra, coarsely chopped
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease the base and 2 long sides of a 20cm x 30cm (base measurement) lamington pan and line with baking paper, allowing the sides to overhang. Place the combined biscuit in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use the base of a flat-bottomed glass to spread and press evenly over the base. Place in the fridge for 30 mins to chill.
Step 2
Meanwhile, place the raspberries, lemon juice and 1 tbs sugar in a small saucepan over medium heat. Cook, stirring, for 5 mins or until the raspberries break down and mixture thickens slightly. Strain through a fine sieve into a small bowl. Place in the fridge for 10 mins to chill.
Step 3
Preheat oven to 150°C. Place the cream cheese, eggs, sour cream and remaining sugar in a food processor and process until smooth. With the motor running, add the melted chocolate and process until smooth.
Step 4
Sprinkle half the extra raspberries and chopped chocolate over the biscuit base. Add half the raspberry puree to the cream cheese mixture and gently fold to just marble. Pour over the raspberries and chocolate in the pan. Drizzle with remaining raspberry puree and use a round-bladed knife to gently swirl to marble. Top with the remaining raspberries and chocolate.
Step 5
Bake for 30 mins or until just set. Turn oven off. Cool the cheesecake in the oven, with the door ajar, for 1 hour. Place in the fridge for 2 hours to chill. Cut into pieces to serve.
Recipe tip
COOK. STORE. SAVE
Cook it right: For a smooth cheesecake filling, bring the cream cheese to room temperature at least an hour before you begin, to allow it to soften. If you forget, don’t stress – try microwaving cream cheese in a microwave-safe bowl in 10-second bursts until softened.
White chocolate and raspberry cheesecake slice
- Serves20
- Cook time35 minutes
- Prep time15 minutes, + 1 hour cooling and 2 hours 40 mins chilling time
Ingredients
- 250g pkt shortbread biscuits, broken
- 100g granita biscuits, broken
- 125g butter, melted
- 1 cup (150g) frozen raspberries
- 2 tsp lemon juice
- 1/2 cup (110g) caster sugar
- 750g cream cheese, softened
- 2 free-range eggs
- 1/2 cup (150g) sour cream
- 250g white chocolate, melted
- 100g raspberries, extra, coarsely torn
- 50g white chocolate, extra, coarsely chopped
Description
Indulge in the decadent fusion of creamy white chocolate and tart raspberry atop a velvety cheesecake base.
Method
Step 1
Grease the base and 2 long sides of a 20cm x 30cm (base measurement) lamington pan and line with baking paper, allowing the sides to overhang. Place the combined biscuit in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use the base of a flat-bottomed glass to spread and press evenly over the base. Place in the fridge for 30 mins to chill.
Step 2
Meanwhile, place the raspberries, lemon juice and 1 tbs sugar in a small saucepan over medium heat. Cook, stirring, for 5 mins or until the raspberries break down and mixture thickens slightly. Strain through a fine sieve into a small bowl. Place in the fridge for 10 mins to chill.
Step 3
Preheat oven to 150°C. Place the cream cheese, eggs, sour cream and remaining sugar in a food processor and process until smooth. With the motor running, add the melted chocolate and process until smooth.
Step 4
Sprinkle half the extra raspberries and chopped chocolate over the biscuit base. Add half the raspberry puree to the cream cheese mixture and gently fold to just marble. Pour over the raspberries and chocolate in the pan. Drizzle with remaining raspberry puree and use a round-bladed knife to gently swirl to marble. Top with the remaining raspberries and chocolate.
Step 5
Bake for 30 mins or until just set. Turn oven off. Cool the cheesecake in the oven, with the door ajar, for 1 hour. Place in the fridge for 2 hours to chill. Cut into pieces to serve.