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Raspberry Cheesecake

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A delightful raspberry cheesecake that combines creamy texture with a tangy raspberry flavor, perfect for any celebration.

Ingredients

Scale
  • 3 cups frozen raspberries (or fresh)
  • ¼ cup sugar
  • 1 teaspoon cornflour (US corn starch)
  • 1 tablespoon lemon juice
  • 225 g digestive biscuits/cookies (8oz)
  • 100 g unsalted butter, melted (3½oz)
  • 500 g full fat cream cheese, room temp (1.1lb / 17½oz)
  • ½ cup full fat sour cream, room temp (250ml / 10 fl oz)
  • 1 teaspoon vanilla extract
  • 400 g white chocolate (14oz)
  • ¾ cup thickened cream (heavy cream or whipping cream) (180ml)
  • Fresh raspberries for decorating

Instructions

  1. Place the raspberries, sugar, lemon juice, and cornflour into a medium saucepan over medium heat. Stir until everything is mixed.
  2. Bring to a simmer and cook, stirring every so often for around 10-15 minutes or until the juice is very thick.
  3. Set aside to cool completely before using.
  4. Grease and line an 8-inch round springform pan with baking paper.
  5. Blend the cookies in a blender or food processor until they turn to crumbs.
  6. Add the melted butter and mix well.
  7. Press the cookie mixture into the base of the prepared tin. Keep pressing it together until quite firm, then place in the fridge while you prepare the filling.
  8. Put the white chocolate into a bowl over a pan of simmering water. Stir regularly until almost completely melted.
  9. Take the bowl off the saucepan and continue gently stirring until it is completely melted.
  10. In a large bowl with an electric mixer, beat together the cream cheese and sour cream. Scrape down the sides of the bowl regularly.
  11. Beat in the vanilla extract.
  12. With the beater on low, slowly pour in the melted white chocolate, until fully combined.
  13. In a separate bowl, again with the electric mixer, whip the cream until it reaches soft peaks stage.
  14. Mix ⅓ of the whipped cream into the cream cheese mixture to lighten it up.
  15. Carefully fold in the rest of the whipped cream until just combined.
  16. Pour half the filling over the cookie base and level out as much as possible.
  17. Swirl through ½ of the raspberry sauce.
  18. Top with the remaining cheesecake mixture, then swirl through the rest of the raspberry sauce.
  19. Chill in the refrigerator to set for at least 360 minutes.
  20. Top with raspberries before serving.

Notes

For a gluten-free version, use gluten-free cookies. Allow the cheesecake to chill overnight for the best flavor.

Nutrition

Find it online: https://www.glutenfreez.com/raspberry-cheesecake/