Description
A rich and creamy cheesecake with white chocolate and raspberry swirls.
Ingredients
Scale
- 200g white chocolate
- 500g cream cheese
- 150g sugar
- 3 eggs
- 1 tsp vanilla extract
- 200g raspberries
- 1 tbsp lemon juice
- 150g digestive biscuits
- 75g melted butter
Instructions
- Preheat oven to 160°C.
- Crush biscuits and mix with melted butter. Press into a cake tin.
- Melt white chocolate and let it cool slightly.
- Beat cream cheese and sugar until smooth. Add eggs one at a time.
- Stir in vanilla extract and melted white chocolate.
- Pour mixture over the biscuit base.
- Blend raspberries with lemon juice and swirl into the cheesecake batter.
- Bake for 45-50 minutes until set but slightly wobbly in the center.
- Cool completely before serving.
Notes
- Use room temperature cream cheese for smoother mixing.
- Do not overmix the batter to avoid cracks.
- Chill the cheesecake for at least 4 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg