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White Chocolate Raspberry Cheesecake Recipe

Easy Chocolate Dessert Recipes

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Recipe for Chocolate Cheesecake

Makes one 22cm (9 inch) white chocolate raspberry cheesecake

Preheat the oven to 150C (300F, Gas 2)

For the base

50g (2 oz) unsalted butter

225g (8 oz) crushed ginger nut biscuits

50g (2 oz) chopped pecans

1. Melt the butter in a saucepan, then stir in the crushed biscuits and nuts.

2. Press into the base of a 23cm (9 inch) springform cake pan.

For the filling

275g (10 oz) mascaropone cheese

175g (6 oz) fromage frais

2 large eggs beaten

3 tablespoons caster sugar

250g (9 oz) white chocolate broken into small pieces

225g (8 oz) fresh or frozen raspberries

1. Beat the mascarpone and fromage frais in a bowl.

2. Then beat in the eggs and caster sugar until well mixed.

3. Melt the white chocolate, then stir into the cheese mixture with the raspberries

4. Pour the mixture into the prepared springform pany and spread evenly.

5. Bake for about 1 hour or until just set. Turn off the oven and leave the cheesecake in. Allow it to cool completely in the oven.

For the Topping

115g (4 oz) mascarpone cheese

75g (3 oz) fromage frais

White chocolate curls

Extra raspberries for decoration

1. Carefully remove the sides of the tin and lift the cheesecake on to a serving plate.

2. Make the topping by mixing the mascarpone and fromage frais in a bowl and spread over the top of the cheesecake.

3. Decorate with chocolate curls and raspberries.

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