White Chocolate & Raspberry Cheesecake

I made this light (in texture, not calories) white chocolate cheesecake for some boxing day festivities in which I was designated dessert duties.

It is the first recipe I have used out of a cookbook I bought in France and it turned out super dooper well. It is creamy yet light so it doesn't give you weighed down feeling that heavy baked cheesecakes give, also, the tartness of the raspberries cuts through the sweetness of the cake.

I garnished mine with some gorgeous white chocolate curls to finish off this elegant cheesecake.


White Chocolate & Raspberry Cheesecake
200g biscuits (such as nice or scotch finger)
80g butter, melted

500g cream cheese, at room temp
400g condensed milk
300ml cream, beaten to soft peaks
150g white chocolate, melted
3 tsp gelatin
2 tblsp hot water
1/2 cup raspberries (fresh or frozen)

Grease and line a 23cm springform pan with baking paper.

Crush the biscuits until you get fine crumbs, add the melted butter and stir until combined. Press evently over the bottom of the prepared pan and refrigerator while preparing the filling.

Put the gelatin and water in a small bowl. Stand in a small saucepan of simmering water and stir until dissolved. Cool for 5 minutes.

Meanwhile, beat the cream cheese and condensed milk until smooth.

Stir the gelatin into the cream cheese mixture, then fold in the beaten cream and melted white chocolate. Spread over the the biscuit base then sprinkle with the raspberries (gently push them slightly into the mixture). Refrigerate overnight.

If you wish, decorate with white chocolate curls and dust with icing sugar.