Nigella Lawson’s White Chocolate and Raspberry Cheesecake is a luxurious and decadent dessert that perfectly balances the creamy sweetness of white chocolate with the tartness of fresh raspberries. This no-bake cheesecake is both elegant and indulgent, making it a stunning centerpiece for any occasion. The combination of a crunchy biscuit base, a rich white chocolate filling, and a vibrant raspberry topping makes this dessert irresistible.
What Is Nigella White Chocolate and Raspberry Cheesecake?
Nigella White Chocolate and Raspberry Cheesecake is a no-bake dessert featuring a buttery biscuit base, a creamy white chocolate filling, and a topping of fresh or frozen raspberries. The white chocolate adds a rich, velvety texture to the cheesecake, while the raspberries provide a burst of tartness that complements the sweetness of the filling. This cheesecake is chilled until set, making it an easy yet impressive dessert.
Other Popular Cake Recipes
- Delia Smith No Bake Lemon Cheesecake
- Mary Berry Vanilla Cheesecake
- Philadelphia No Bake Lemon Cheesecake
Why You Should Try This Recipe
- No-Bake Convenience: This cheesecake requires no baking, making it simple to prepare.
- Decadent Flavor Combination: The creamy white chocolate and tart raspberries create a delightful contrast of flavors.
- Beautiful Presentation: The vibrant raspberries against the smooth white chocolate filling make for a visually stunning dessert.
- Perfect for Special Occasions: Ideal for celebrations, dinner parties, or a special treat for loved ones.
- Quick and Easy Preparation: Minimal effort with maximum results, ready to chill in just a few steps.
Ingredients Needed to Make Nigella White Chocolate and Raspberry Cheesecake
For the Base:
- 250g (8.8 oz) digestive biscuits, crushed: These form the crunchy foundation of the cheesecake.
- 100g (3.5 oz) unsalted butter, melted: Binds the biscuit crumbs together to create a firm base.
For the Filling:
- 300g (10.5 oz) white chocolate, chopped: Adds a rich, creamy sweetness to the cheesecake filling.
- 400g (14 oz) full-fat cream cheese, softened: The main ingredient for a smooth, creamy filling.
- 100g (3.5 oz) icing sugar: Sweetens the filling without overpowering the delicate flavors.
- 300ml (10.1 fl oz) double cream: Whipped to add lightness and a silky texture to the filling.
- 1 tsp vanilla extract: Enhances the flavor of the white chocolate and adds a subtle aroma.
For the Topping:
- 200g (7 oz) fresh or frozen raspberries: Provides a tart contrast to the sweet filling.
- White chocolate shavings (optional): Add an extra layer of white chocolate flavor and decorative appeal.
Equipment
- 9-inch springform cake tin
- Mixing bowls
- Spatula
- Electric mixer or whisk
- Saucepan
- Zester or grater
Instructions to Make Nigella White Chocolate and Raspberry Cheesecake
For the Base:
- Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crumbs with the melted butter until fully combined.
- Form the Crust: Press the biscuit mixture firmly into the base of a 9-inch springform cake tin, ensuring an even layer. Place the tin in the fridge to chill while you prepare the filling.
For the Filling:
- Melt the White Chocolate: In a heatproof bowl, melt the white chocolate over a saucepan of simmering water, stirring occasionally until smooth. Remove from the heat and let it cool slightly.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and icing sugar together until smooth and creamy.
- Combine the Ingredients: Stir the melted white chocolate into the cream cheese mixture until fully incorporated.
- Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the white chocolate and cream cheese mixture until well combined.
- Assemble the Cheesecake: Pour the white chocolate cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula. Smooth the top for a neat finish.
- Chill the Cheesecake: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or overnight, until fully set.
For the Topping:
- Add the Raspberries: Once the cheesecake is set, arrange the fresh or frozen raspberries on top of the cheesecake in an even layer.
- Optional Decoration: If desired, sprinkle white chocolate shavings over the top for an extra touch of elegance.
What Goes Well With Nigella White Chocolate and Raspberry Cheesecake
- Fresh Mint Leaves: Add a pop of color and a refreshing flavor to the cheesecake.
- Raspberry Coulis: Drizzle raspberry coulis over the top for an extra burst of raspberry flavor.
- Whipped Cream: Serve with a dollop of whipped cream for added richness.
- Lemon Zest: Sprinkle a bit of lemon zest over the top to enhance the citrusy notes.
Expert Tips for Making the Best Nigella White Chocolate and Raspberry Cheesecake
- Use High-Quality White Chocolate: The flavor of the cheesecake depends on the quality of the white chocolate, so choose the best you can find.
- Chill the Biscuit Base: Ensure the biscuit base is well chilled before adding the filling to prevent it from becoming soggy.
- Cool the Chocolate: Let the melted white chocolate cool slightly before mixing it into the cream cheese to avoid curdling.
- Chill Thoroughly: Allow the cheesecake to chill fully and set before serving for the best texture.
- Decorate Just Before Serving: Add the raspberries and any other toppings right before serving to keep them fresh.
Easy Variations of Nigella White Chocolate and Raspberry Cheesecake
- Mixed Berry Cheesecake: Substitute half of the raspberries with strawberries, blueberries, or blackberries for a mixed berry topping.
- Dark Chocolate Variation: Swap out the white chocolate for dark chocolate for a richer, more intense flavor.
- Raspberry Swirl: Swirl raspberry puree into the cheesecake filling before chilling for a marbled effect.
- Gluten-Free Base: Use gluten-free biscuits for the base to make the cheesecake suitable for those with gluten intolerance.
Best Practices to Store Nigella White Chocolate and Raspberry Cheesecake
- Store in the Fridge: Keep the cheesecake covered in the fridge for up to 3 days.
- Freeze for Later: You can freeze the cheesecake for up to 1 month. Thaw it in the fridge overnight before serving.
- Keep It Covered: Store in an airtight container or wrap tightly with cling film to prevent it from absorbing other odors in the fridge.
- Add Toppings Last Minute: Wait to add fresh raspberries and other toppings until just before serving to maintain freshness.
Nutrition Value (per serving)
- Calories: 420
- Protein: 6g
- Carbohydrates: 35g
- Fat: 28g
- Fiber: 2g
- Sugar: 25g
How Can I Make Nigella White Chocolate and Raspberry Cheesecake Healthier?
- Use Low-Fat Cream Cheese: Opt for low-fat cream cheese to reduce the overall fat content.
- Reduce Sugar: Cut back on the icing sugar or use a natural sweetener like honey or maple syrup.
- Substitute Double Cream with Greek Yogurt: Swap out the double cream for Greek yogurt to lower the fat and calorie content.
- Add More Fruit: Increase the amount of raspberries or add other fresh fruits to boost the nutritional value.
- Use Dark Chocolate: Replace white chocolate with dark chocolate, which contains less sugar and more antioxidants.
FAQs
Can I use frozen raspberries in Nigella White Chocolate and Raspberry Cheesecake?
Yes, frozen raspberries can be used in Nigella White Chocolate and Raspberry Cheesecake. To prevent excess moisture, thaw the raspberries first and drain any excess liquid before placing them on top of the cheesecake.
How do I melt white chocolate without it seizing?
To melt white chocolate without it seizing, use a double boiler or a heatproof bowl set over simmering water. Stir the chocolate continuously and remove it from the heat just before it is fully melted, allowing the residual heat to finish the melting process. Avoid letting any water or steam come into contact with the chocolate.
How long does Nigella White Chocolate and Raspberry Cheesecake need to chill?
Nigella White Chocolate and Raspberry Cheesecake should chill for at least 4 hours, but overnight is recommended for the best texture. This ensures that the cheesecake is fully set and ready to slice and serve.
What can I use instead of digestive biscuits for the cheesecake base?
Instead of digestive biscuits, you can use graham crackers, shortbread cookies, or ginger biscuits for the cheesecake base. Each option offers a slightly different flavor and texture, allowing you to customize the cheesecake to your liking.
Final Words
Nigella Lawson’s White Chocolate and Raspberry Cheesecake is an indulgent yet refreshing dessert that’s sure to impress. The combination of creamy white chocolate and tart raspberries creates a perfect balance of flavors, making it a delightful treat for any occasion. Easy to prepare and visually stunning, this cheesecake is a must-try for anyone who loves the combination of fruit and chocolate. Give this recipe a go, and enjoy a slice of pure indulgence!
More By British Baking Recipes
- Nigella Lemon No-Bake Cheesecake
- Mary Berry Lemon Curd Cake
- Mary Berry No Bake Lemon Cheesecake
- Mary Berry Baileys Cheesecake
Nigella White Chocolate And Raspberry Cheesecake Recipe
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Nigella White Chocolate and Raspberry Cheesecake is a no-bake dessert featuring a buttery biscuit base, a creamy white chocolate filling, and a topping of fresh or frozen raspberries. The white chocolate adds a rich, velvety texture to the cheesecake, while the raspberries provide a burst of tartness that complements the sweetness of the filling. This cheesecake is chilled until set, making it an easy yet impressive dessert.
Ingredients
For the Base:
- 250g (8.8 oz) digestive biscuits, crushed: These form the crunchy foundation of the cheesecake.
- 100g (3.5 oz) unsalted butter, melted: Binds the biscuit crumbs together to create a firm base.
For the Filling:
- 300g (10.5 oz) white chocolate, chopped: Adds a rich, creamy sweetness to the cheesecake filling.
- 400g (14 oz) full-fat cream cheese, softened: The main ingredient for a smooth, creamy filling.
- 100g (3.5 oz) icing sugar: Sweetens the filling without overpowering the delicate flavors.
- 300ml (10.1 fl oz) double cream: Whipped to add lightness and a silky texture to the filling.
- 1 tsp vanilla extract: Enhances the flavor of the white chocolate and adds a subtle aroma.
For the Topping:
- 200g (7 oz) fresh or frozen raspberries: Provides a tart contrast to the sweet filling.
- White chocolate shavings (optional): Add an extra layer of white chocolate flavor and decorative appeal.
Instructions
For the Base:
- Prepare the Biscuit Base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Mix the crumbs with the melted butter until fully combined.
- Form the Crust: Press the biscuit mixture firmly into the base of a 9-inch springform cake tin, ensuring an even layer. Place the tin in the fridge to chill while you prepare the filling.
For the Filling:
- Melt the White Chocolate: In a heatproof bowl, melt the white chocolate over a saucepan of simmering water, stirring occasionally until smooth. Remove from the heat and let it cool slightly.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese and icing sugar together until smooth and creamy.
- Combine the Ingredients: Stir the melted white chocolate into the cream cheese mixture until fully incorporated.
- Whip the Cream: In a separate bowl, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the white chocolate and cream cheese mixture until well combined.
- Assemble the Cheesecake: Pour the white chocolate cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula. Smooth the top for a neat finish.
- Chill the Cheesecake: Cover the cheesecake with cling film and refrigerate for at least 4 hours, or overnight, until fully set.
For the Topping:
- Add the Raspberries: Once the cheesecake is set, arrange the fresh or frozen raspberries on top of the cheesecake in an even layer.
- Optional Decoration: If desired, sprinkle white chocolate shavings over the top for an extra touch of elegance.
