Nigella White Chocolate And Raspberry Cheesecake Recipe
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.
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
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.