Raspberry and white chocolate cheesecake – a delicious recipe with cream cheese, handful raspberries, sweetener, eggs, bar white chocolate, shortbread. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crush the shortbread fingers in a sandwich bag with a rolling pin.
2
Melt the margerine in a pan, then mix it with crushed shortbread and into a deep bottomed foil case.
3
Put cream cheese in a large bowl, use electric whisk to mix in the 2 eggs.
4
In a separate bowl melt the white chocolate over a pan of boiling water water.
5
Mix the melted chocolate with the cream cheese mixture.
6
whisk together until well mixed.
7
Mash the raspberries in a bowl, save a few for decoration.
8
Strain the mashed raspberries through a tea strainer to eliminate the seeds.
9
Swirl the raspberry through the cheese and chocolate mixture and pour onto shortbread base.
10
Bake at 190F C for around 25 minutes.
11
It may still look uncooked when it comes out of the oven, but will set as it cools.
12
When its cooled enough to handle, pop it in the fridge for a few hours before serving!
13
Enjoy!
285
kcal
Calories
26
g
Fat
3
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 250 grams cream cheese, large handful raspberries, 3 tbsp sweetener, 2 eggs, and more.
Yes, Raspberry and white chocolate cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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