Category Archives: Cheesecake

Raspberry and White Chocolate Cheesecake

There is nothing that makes me think of summer more than the smell of fresh raspberries. I spent my teenage years growing up on the East coast of Scotland where some of the best raspberries in the world are grown. During the summer school holidays we would set off to the local farms and pick raspberries for the farmers and make ourselves some pocket money. It was easy money for us – we were outdoors, sun shining, the berries were easy to pick and of course we were surrounded by the smell of ripe raspberries. Such good memories and one I wish my children could experience.  So with the sun shining and the barbecue on, a delicious raspberry and white chocolate cheesecake was on order.
Raspberry and White Chocolate Cheesecake
This cheesecake is so light and delicious – summer on a plate!

I have used low fat cream cheese and lovely thick Greek yogurt to make it a bit more calorie friendly than a traditional cheesecake but it still tastes just as good. I normally stick mine in the freezer to set and then just before we are ready to eat our main meal I will put it in the fridge to defrost. I don’t like using too much gelatine so the consistency will be quite soft if left out the fridge too long.  The one in my photo had been out of the fridge for about an hour so you can see that it still holds its shape but is quite soft.

Raspberry and White Chocolate Cheesecake

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 8 - 10 portions

Raspberry and White Chocolate Cheesecake


    For the base
  • 185g digestive biscuits
  • 45g butter, melted
  • 30g crushed praline (optional)
  • For the cheesecake
  • 300g fresh raspberries
  • 300ml Greek Yogurt
  • 150g low-fat soft cheese (Philadelphia)
  • 45g icing sugar
  • 100g white chocolate (melted)
  • 3 leaves Fine Leaf Gelatine


  1. Grease a 23cm round spring-release cake tin.
  2. To make the base
  3. Crush the biscuits until they resemble fine breadcrumbs.
  4. Add the melted butter and crushed praline if using.
  5. Mix well and pour into your cake tin.
  6. Using the back of a spoon, press down hard until you have a smooth, solid biscuit base.
  7. Refrigerate until cheesecake mixture is ready.
  8. To make the cheesecake mixture
  9. Puree 225g of the raspberries (the rest are for decoration) in a blender, then press through a sieve.
  10. Reserve half of the puree; return the rest to the blender, add the yogurt, cream cheese, icing sugar and melted chocolate and blend until well mixed and evenly coloured.
  11. Soak the gelatine leaves in a bowl of cold water for 4 minutes.
  12. Remove from the water and squeeze out any excess water.
  13. Place in a saucepan over a gentle heat until melted.
  14. Add the melted gelatine to the cheesecake mixture and blend again until well incorporated.
  15. Pour the cheesecake mixture into your cake tin.
  16. Spoon in the reserved puree and swirl with a knife to make a marbled pattern.
  17. Sprinkle with the remaining raspberries and chill for 3 - 4 hours.


I nearly always have crushed praline in my store cupboard and love to add it to my biscuit bases to give a lovely nutty and slightly chewy texture to the biscuit base.

Chocolate and White Raspberry Cheesecake 4The chocolate rose was something I had wanted to try for a long time.  Trying it out on a sunny day was probably not the best idea I’ve had but with a bit of perseverance it did finally work.  I followed the tutorial on .  The flower will not work unless you temper your chocolate and Anne also shows you how to do this using your microwave.  The petals are so fine that if your chocolate is not tempered they will melt as soon as you try to handle them.  I wouldn’t advise making this at the last minute.  Make it when you have plenty of time and then keep it in the freezer until you need to use it.

Raspberry and White Chocolate Cheesecake 2


It’s Tasty Tuesday time again. Pop over to Honest Mum for a feast of good food ideas.


Amongst my collection of cookery books and magazines I have a large pile of folded up pieces of paper which I have collected over time.  These are recipes which have been passed on to me, articles torn out of magazines, quick notes made from my favourite TV shows – you name it – I’ve got it.  Every now and again I haul this treasure trove out of my cupboard and look through it for something to catch my eye.  This time round it was a recipe for a Chocolate Mascarpone Cheesecake.  When I read through the list of ingredients I just knew it had to be delicious and that it would be perfect for my ‘fancy’ dinner coming up soon.  What is not to like about mascarpone cheese, double cream, chocolate, almonds, brandy and best of all – hot chocolate sauce over the top?  I set to work with great anticipation.  The smell was heavenly, the tasting of each process was divine.  It was a messy process with loads of bowls and utensils but it didn’t bother me, the reward would be worth it.  After an hour in the oven it looked perfect.  I plated up a slice with some vanilla ice cream and the homemade chocolate sauce whilst patting myself on the back at how delicious it looked.  I spent the next half an hour taking my photos trying not to tuck in too early.  Finally the moment had arrived – tasting time.  My first mouthful was a bit of a surprise – nothing much to taste.  I tried another mouthful – it was worse than the first.  The texture was nothing less than awful.  It was like eating air but in a sandstorm – slightly grainy from the ground almonds.  I called my 5 year old son to ask for his opinion.  “Mmm – I don’t think we should take it on the picnic tomorrow” was his reply.  What?  How can something that looks this good not taste delicious and not even appeal to a 5 year old?  With no further ado it was tossed in the bin and I spent the next half an hour tidying up the mess in my kitchen – very grudgingly I might add.

So sadly there is no recipe to go with this delicious looking dessert.  It was a bad day at the office for me.  Better luck next time.

Written by : Angela Darroch

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