White chocolate and raspberry cheesecake

Women’s Weekly Cookery Editor Sue McMahon shows her yummy take on the classic dessert
Serves: 8
Prep time: 30 mins
Cooking time: 4 hrs
Total time: 4 hrs 30 mins
Skill level: Bit of effort
Costs: Mid-price



For the base:

    • 150g (5oz) plain chocolate digestive biscuits


    • 60g (2oz) unsalted butter, softened


For the topping:

    • 150-250g punnet raspberries


    • 2 level teaspoons gelatine


    • 300g carton cream cheese


    • 200ml carton crème fraiche


    • 60g (2oz) caster sugar


    • 200g bar white chocolate, melted


    • Cocoa, for dusting


    • Mint leaves, to serve


    • 20cm (8in) loose-bottomed cake tin, lined with baking parchment






    1. To make the base, crush the biscuits finely, either in a plastic bag with a rolling pin, or whizzing them in the bowl of a food processor. Stir the butter into the crumbs and then press the mixture firmly into the base of the cake tin and chill to set.


    1. To make the filling, arrange the raspberries over the biscuit base.


    1. Sprinkle the gelatine over 2 tablespoons water, leave it to sponge for a few minutes and then melt it, either in a microwave oven or over a pan of hot water.


    1. Whisk together the cream cheese, crème fraiche and caster sugar. Fold in the white chocolate and pour the mixture over the base.


    1. Chill the cheesecake for at least 4 hours, or overnight. Remove the cheesecake from the tin and remove the lining paper. Dust some cocoa powder over the top and decorate with sprigs of mint.



Nutritional information per portion




This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.