Name: White chocolate and raspberry cheesecake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 12
Ingredients: Base; 250 gram malt biscuits; 2 tablespoon cocoa; 125 gram butter, melted; Filling; 750 gram cream cheese, softened; 2 eggs, at room temperature; 395 gram can condensed milk; 1 teaspoon vanilla essence; 1/2 cup cream; 1/4 cup cornflour; 150 gram white chocolate, melted and cooled slightly; 1 cup fresh or frozen raspberries; icing sugar, to dust

White chocolate and raspberry cheesecake

This delicious cheesecake recipe is the perfect example of why white chocolate and raspberry belong together! Rich and silky, this decadent cake is sure to go down a treat

Serves 12

Prep

10M

Cook

50M

Total

This recipe first appeared in Food magazine issue 83.

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Ingredients

Base

250 gram malt biscuits

2 tablespoon cocoa

125 gram butter, melted

Filling

750 gram cream cheese, softened

2 eggs, at room temperature

395 gram can condensed milk

1 teaspoon vanilla essence

1/2 cup cream

1/4 cup cornflour

150 gram white chocolate, melted and cooled slightly

1 cup fresh or frozen raspberries

icing sugar, to dust

Method

1.Preheat the oven to 180°C. Use baking paper to line the base and sides of a 24cm round baking pan with a removable base.

2.Place the biscuits and cocoa in the bowl of a food processor. Process until fine crumbs. Add the butter, pulse until combined. Press into the base of the prepared pan and set aside.

3.To make the filling, beat the cream cheese until smooth. Beat in the eggs, one at a time, and add the condensed milk, vanilla essence, cream and cornflour. Beat until smooth. Mix in the cooled chocolate.

4.Pour into the prepared pan and top with the raspberries. Bake in the preheated oven for 45-50 minutes until just set in the middle. Cool, then chill in the refrigerator overnight (or at least 4 hours) until firm. Dust with icing sugar before serving.