White Chocolate & Raspberry Cheesecake

Impress your loved one this Valentine’s day with our very pretty white chocolate & raspberry cheesecake.  We’ve used Dean’s NEW Golden Syrup biscuits for the base, but any plain shortbread or biscuits will work just as well.

Ingredients:
  • 200g full fat soft cream cheese
  • 200mls double cream
  • 175g white chocolate, broken into pieces
  • 150g raspberries
  • 75g Greek style natural yogurt
  • 1 tbsp caster sugar

Follow these steps

  • Start by preparing the base - melt the butter and white chocolate together then add the biscuit crumbs. Mix well then tip into a 20cm springform cake tin and press evenly into the base. Place in the fridge to chill.
  • Make a raspberry puree by sieving 40g of the raspberries into a small saucepan - add the sugar and heat until the sugar has melted. Leave to cool.
  • Heat 50mls of the double cream in a pan - do not boil. Add the white chocolate and stir until melted and evenly combined.
  • Whisk the cream cheese and yogurt together until smooth. Add the remaining cream to the cheese mixture and mix well, finally fold in the chocolate mixture.
  • Keeping a few raspberries for decoration, sprinkle the rest onto the chilled cheesecake base. Pour over the filling and smooth the top
  • Drop spots of the raspberry puree onto the cheesecake, then gently drag a cocktail stick through each droplet to form a heart shape.
  • Place in the fridge for at least 6 hours, or overnight to chill, then serve in small wedges decorated with the remaining raspberries.

You might also be interested in...

Inspired by the classic cherry bakewell, our stunning layer cake looks beautiful &... read more
These easy to make chocolate chip flapjacks are a decadent twist on a... read more
Treat your sweetheart this Valentine’s Day with these cute iced biscuits, adorned with... read more