Nigella White Chocolate And Raspberry Cheesecake Recipe

This easy no-bake white chocolate and raspberry cheesecake is smooth, creamy, and full of fresh berries. It has a buttery biscuit base, a light and rich filling, and a pretty raspberry topping. Perfect for summer days, birthdays, or when you want a fancy dessert without using the oven.

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Ingredients Needed:

Biscuit Base:

• 300 g digestives
• 150 g unsalted butter

Cheesecake Filling:

• 250 g white chocolate
• 500 g full-fat cream cheese
• 100 g icing sugar
• 1 tsp vanilla extract
• 300 ml double cream
• 250 g fresh raspberries

Decoration:

• 150 ml double cream
• 2 tbsp icing sugar
• 100 g white chocolate
• 12 fresh raspberries
• 10 g freeze-dried raspberries

How To Make White Chocolate And Raspberry Cheesecake Recipe?

1. Make the base: Crush the digestives into fine crumbs using a food processor or a bag and a rolling pin. Melt the butter and mix it with the crumbs until it looks like wet sand. Press this mix firmly into a deep 20 cm springform tin. Put it in the fridge to chill while you make the filling.
2. Melt the chocolate: Break the white chocolate into small pieces. Melt it slowly in a bowl over hot water, or use the microwave in short 20-second bursts. Stir until smooth and let it cool down a bit.
3. Mix the filling: In a mixing bowl, whisk the cream cheese, icing sugar, and vanilla until creamy and smooth. Pour in the melted white chocolate and mix again until fully combined.
4. Add the cream and berries: pour in the double cream and whisk everything until the mixture gets thick and fluffy. You can also whip the cream separately and fold it in. Gently fold in the fresh raspberries last.
5. Fill the tin: Spoon the cheesecake filling over the biscuit base and smooth the top. Put it in the fridge for 5–6 hours or overnight until fully set.
6. Decorate the top: once the cheesecake is firm, drizzle melted white chocolate on top. Whip the double cream with icing sugar and pipe little swirls over the top. Place one raspberry on each swirl, then sprinkle the freeze-dried raspberries all over.

Recipe Tips:

• Let the chocolate cool before mixing: if the chocolate is too hot, it can melt the cream cheese and make the filling runny or split. Wait until it feels just warm, not hot.
• Use full-fat cream cheese: low-fat versions can make the filling soft and watery. Full-fat cream cheese gives the best texture and holds the shape.
• Don’t overmix after adding the cream: once the mixture thickens, stop mixing. If you keep going, it can turn runny again.
• Chill for at least 6 hours or overnight: this helps the cheesecake set firm and slice clean. If you try to cut it too early, it might collapse.
• Dry the raspberries before adding: if the berries are wet, they’ll add extra moisture and make the cheesecake soggy inside. Gently pat them dry with kitchen paper first.

How To Store Leftovers?

• Refrigerate: First, let the leftover cheesecake sit at room temperature until it cools down. Then, place it in an airtight container or wrap it tightly with cling film and keep it in the fridge. It will stay fresh for up to 3 days.
• Freeze: Let the cheesecake cool to room temperature, then wrap it tightly in cling film and foil. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 450 kcal
• Total Fat: 35 g
• Saturated Fat: 21 g
• Cholesterol: 110 mg
• Sodium: 120 mg
• Potassium: 150 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 2 g
• Sugars: 25 g
• Protein: 5 g

Try More Nigella Lawson Recipes:

• Nigella Red Velvet Cupcakes Recipe
• Nigella Malteser Tray Bake Recipe