Raspberry & white chocolate ginger cheesecake

Name: Raspberry & white chocolate ginger cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 125 g Waitrose 1 Belgian Dark Chocolate & Ginger Biscuits, crushed with a rolling pin; 35 g unsalted butter, melted; 400 g full-fat soft cheese; 100 g caster sugar; 1 Grated zest of lemon; 4 Waitrose British Blacktail Free Range Eggs, medium, 2 whole and 2 yolks; 100 g Cooks’ Homebaking White Chocolate, broken into chunks; 100 ml double cream; 100 ml soured cream; 300 g raspberries; White chocolate stars, to decorate

This cheesecake recipe works brilliantly all year round. The warmth of the ginger makes it feel suitably warming in the winter months, while the lightness of the cheesecake and fresh raspberries brings a summery layer to the dish.

3 out of 5 stars(1) Rate this recipe

Vegetarian

Serves8
CourseDessert
Prepare20 mins
Cook40 mins
Total time1 hr
Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

125g Waitrose 1 Belgian Dark Chocolate & Ginger Biscuits, crushed with a rolling pin
35g unsalted butter, melted
400g full-fat soft cheese
100g caster sugar
1 Grated zest of lemon
4 Waitrose British Blacktail Free Range Eggs, medium, 2 whole and 2 yolks
100g Cooks’ Homebaking White Chocolate, broken into chunks
100ml double cream
100ml soured cream
300g raspberries
White chocolate stars, to decorate

Preheat the oven to 170°C, gas mark 3. Mix the crushed biscuits with the melted butter and press into the base of a 20cm greased and base-lined spring-form tin.
Beat together the soft cheese, sugar and lemon zest until smooth, then gradually beat in the whole eggs and 2 egg yolks.
Melt the chocolate with the double cream in a small pan over a very low heat, and stir until smooth. Cool, then fold into the cheese ingredients. Spoon the whole mixture into the tin, level the surface, then bake for 35-40 minutes until only just set. The top should still wobble a little when you shake the tin. Remove from the oven and cool on a wire rack for a couple of hours, then chill for at least 2 hours, overnight if possible.
Carefully remove the cheesecake from the tin and place on a serving plate. Spread the soured cream over the surface and top with the raspberries. Scatter with white chocolate stars and serve.

Typical values per serving when made using specific products in recipe