Raspberry and white chocolate cheesecake

Raspberry white chocolate cheesecake

This is my favourite cheesecake; raspberry and white chocolate! I remember the first time I made it. It was the time a was going to meet my husband’s family for the first time. I have changed a few things in the recipe since then, but now (10 years later) I can’t understand why I chose to bake something new that time. Maybe because I knew that raspberry and white chocolate was a perfect combination. But still… However, it’s still my mother in law’s favourite cake, so it wasn’t a bad choice. I remember that I put frozen raspberries the first time and the cake turned out too moist. It was still very tasty, and no one else remember it too moist. But after that I changed to fresh raspberries and now it’s perfect every time. The last two times I have baked with gluten free digestive biscuits, and it tastes as good as the usual ones. I personally like this ratio of cookie crumbs and cheesecake. If you like higher cheesecakes, you can multiply every ingredient for the filling with 1,5 and use 600 g cheese instead.

Do you love raspberries like me? Try the raspberry caves!

Recipe for raspberry and white chocolate cheesecake

  • 250 g digestive biscuits
  • 150 g salted butter, melted
  • 400 g cream cheese
  • 1.5 dl sugar
  • 2 eggs
  • 1 lemon, zest
  • 125 g raspberries
  • 100 g white chocolate
  • 2 dl creme fraiche
  • Raspberries and chocolate for optional topping

Preheat oven to 200 degrees C. Grind up the cookies and combine the crumbs with butter. When all the crumbs are moist, press firmly on bottom of a 24 cm springform pan. If you prefer a higher crust on the sides, press out the crumbs up on the edges. Bake for 7-8 minutes in the middle of the oven, and then let it cool in room temperature while you whisk together the filling.

Blend the cream cheese and sugar together until smooth. Add the lemon zest, and the egg one by one. Cut the raspberries into half, and gently blend them into the mixture. Pour filling over the baked crust and spread evenly. Bake between middle and bottom rack for 35 minutes.

Prepare the top layer by melting the white chocolate (I use microwave) and blending it with creme fraiche. When it’s smooth, carefully cover the baked cheesecake with it. Bake it once again for 6-7 minutes. Let the cake chill for at least a few hours in the fridge, or overnight.

Garnish your cheesecake as you like to. I usually have some spare raspberries. The cake will taste delicious with or without them.


Variation ideas for this fika

Take strawberries instead of raspberries if you like a sweeter cheesecake, or change to other fruits or berries that goes well with lemon and white chocolate.

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