White Chocolate & Raspberry Cheesecake

clock 1 hour + 1 hour bowl Serves 12


  • Base
  • 250 g malt biscuits
  • 2 tablespoons cocoa
  • 125 g butter, melted
  • Filling
  • 750 g cream cheese, softened
  • 2 eggs, at room temperature
  • 395 g can condensed milk
  • 1 teaspoon vanilla essence
  • ½ cup cream
  • 1 cup fresh or frozen raspberries
  • 150 g white chocolate, melted and cooled slightly
  • ¼ cup cornflour
  • icing sugar, to dust
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  • Preheat the oven to 180°C. Use baking paper to line the base and sides of a 24cm round baking pan with a removable base.

  • Place the biscuits and cocoa in the bowl of a food processor. Process until fine crumbs. Add the butter, pulse until combined. Press into the base of the prepared pan and set aside.

  • To make the filling, beat the cream cheese until smooth. Beat in the eggs, one at a time, and add the condensed milk, vanilla essence, cream and cornflour. Beat until smooth. Mix in the cooled chocolate.

  • Pour into the prepared pan and top with the raspberries. Bake in the preheated oven for 45-50 minutes until just set in the middle.Cool, then chill in the refrigerator overnight (or at least 4 hours) until firm. Dust with icing sugar before serving.

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