Raspberry and White Chocolate Cheesecake
​(with gluten-free option)

This decadent cheesecake is quite frankly di-vine, not to mention so simple to make. 

Simply whizz all the ingredients together, freeze to set, and you're good to go.

Ideal for Christmas and Easter, as well as other festive occasions that call for rich chocolate goodness.

Flourless Coffee and Walnut Cake
Raspberry and White Chocolate Cheesecake

150 grams butter, melted
1x packet plain biscuits*, crushed 

500 grams full fat cream cheese 
2 teaspoons vanilla extract 
1/2 cup caster sugar 
1/2 cup thickened cream
1 block Whittakers White Chocolate Block (or any other, good quality, 250gram white chocolate block)

10 - 12 fresh or frozen raspberrys, to decorate

*Gluten-free option: Use gluten-free plain biscuits


In a large bowl, mix together crushed biscuit crumbs and melted butter. Press into the base of a 21cm spring form cake tin. Transfer to the fridge while you prepare your cheesecake topping.

In an electric mixer, whizz together cream cheese, vanilla and sugar until thick and creamy.

Seperately, on a low heat on the stovetop, melt together thickened cream and broken up white chocolate. Stir continuously. Remove from heat as soon as chocolate is melted through and mixture is smooth. Fold through cream cheese mix. 

Remove base from fridge and pour over cheesecake topping. Freeze overnight to set. Once ready to serve, decorate with berries.

Keep this cheesecake in the fridge until all gone!
Yields: 1 large cheesecake

Prep time: 15 minutes | Set time: Overnight

Eat: Best eaten within 3-4 days.

Variation:  Swap out raspberries for another berry of choice!

Did you like this recipe? I'd so love for you to share your creation on Instagram and tag @ems_bakes. I do hope you enjoy!​​