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White chocolate and raspberry cheesecake
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Prep Time:
50 minutes
Cook Time:
60 minutes
Total Time:
110 minutes
Indulge in a luscious raspberry and white chocolate cheesecake.
Ingredients:
  • 125g unsalted butter
  • 250g packet Granita biscuits
  • 20g (1/4 cup) desiccated coconut
  • Icing sugar, to serve
  • Raspberries, to serve
  • 2 x 250g packets cream cheese, at room temperature
  • 250g firm ricotta (see note)
  • 4.40 gm vanilla extract
  • 150g (2/3 cup) caster sugar
  • 3 eggs
  • 80g (1/3 cup) sour cream
  • 200g white chocolate
  • 125g raspberries
Instructions:
  • In a saucepan over low heat, melt butter, stirring occasionally, for about 1 minute. Break biscuits in half by hand and place in a food processor with coconut. Pulse until mixture becomes fine crumbs. Drizzle in melted butter and pulse 4 more times until combined.
  • *Reverse the base of the springform pan and secure it back in place to make removing the shell easier. Add the biscuit mixture and press it evenly over the base and up the sides using your fingertips. Use a straight-sided glass to firmly compact the mixture. Cover with plastic wrap and refrigerate for 30 minutes.*
  • 1. Preheat oven to 160C. 2. Cut cream cheese into 2cm pieces using the claw technique. 3. In a bowl, beat ricotta, vanilla, and sugar with an electric mixer on low-medium speed until almost smooth. 4. Add cream cheese in 2 batches, beating well after each addition for about 6 minutes until smooth. 5. Crack eggs into a separate bowl, then add them one at a time to the cream cheese mixture, beating well after each addition. 6. Stir in the sour cream.
  • Start by breaking the chocolate into small pieces. Melt the chocolate in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Once melted, mix it into the cream cheese until well combined.
  • Gently fold most of the raspberries into the creamy cheese mixture. Spread most of the filling into the biscuit shell, then sprinkle the remaining raspberries on top. Pour the rest of the filling over the raspberries and use a spoon to gently smooth the top.
  • Place the pan on an oven tray and bake for 55 minutes, or until the edges are set and the center is slightly wobbly. Turn off the oven and allow the cake to cool completely inside with the door slightly open using a wooden spoon to prevent cracking. Cover with plastic wrap and refrigerate for 2 hours to set.
  • Carefully loosen the sides of the pan before removing. Slide the cake gently off the base onto a platter. Sprinkle with icing sugar. Cut into wedges and enjoy with fresh raspberries.

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