White Chocolate and Raspberry Baked Cheesecake

Raspberries & White Chocolate

It was our friends annual BBQ a couple of weeks ago (we were optimistic that we would get nice weather, but we didn’t, it rained all day!) and as usual I was tasked with providing dessert. I have had a craving for a baked cheesecake for a while, and so I went about scouring the internet and my cookbooks for a Baked White Chocolate and Raspberry Cheesecake.  I like the baked New York style of cheesecake and as it would happen the internet also was full of people liking the them with the same flavour combinations!  I decided to use a recipe I found on My Ginger Bread Journey, the pictures looked so good I could have eaten the screen!

White Chocolate and Raspberry Baked Cheesecake

Ingredients (Serves 10 -12)

900g Full Fat Cream Cheese
2 Large Eggs
150g Butter, melted
250g Digestive Biscuits, crushed
350g Fresh Raspberries
300g White Chocolate Chips / buttons
3 tsp. Vanilla Extract
115g Caster Sugar
3 tbsp. Cornflour
115ml Double Cream


  • Preheat the oven to 200C / 180C Fan / Gas Mark 6
  • Line a large springform tin (I used a 24cm tin) and line it with baking parchment on the bottom and sides
  • Crush the digestive biscuits until fine
  • Melt the butter in a saucepan and once melted tip in the crushed biscuits and mix together
  • Next pour the mixture into the tin and push it down into all free space on the bottom
  • Chill in the fridge until hardened, you can make the filling while this is happening
  • Beat together the sugar, cornflour and cream cheese until evenly combined
  • Add the eggs and the vanilla extract, again mix until everything is incorporate
  • With the mixer running slowly dribble in the double cream
  • You should now have a lovely thick creamy mixture, next add the raspberries and white chocolate, carefully folding them in with a spoon until evenly distributed
  • Pour the mixture on top of the biscuit base and smooth out the top
  • Bake in the oven for around 50 – 55 mins, or until golden and it still has a slight wobble (this will firm up as its cooling)
  • Once ready remove from the oven and leave to cool completely in the tin – otherwise it risks collapsing!

Serve with some cream or just enjoy on its own with a few extra raspberries!  This was a real winner with everyone – there was even enough for a doggy bag for people to take home!

White Chocolate & Raspberry Baked Cheesecake

For the little ones I decided to rustle up an easy and fun dessert for them too.

Rainbow Jelly

5 packets of Flavoured Jelly
Boiling Water

  • The hardest part is deciding which order to put the jellies into the moulds in!
  • Once you decide that take the first flavour and make it up as per instructions on the packet.
  • Then put a layer of this colour in the bottom of your mould (bearing in mind this will be the top colour)
  • Let the jelly set in the fridge
  • Once set repeat the above for the next jelly, and continue until all jelly is used
  • To ensure it holds its shape when out of the mould I would recommend that you leave the jelly to set overnight

A simple yet colourful dessert enjoyed by both the children and adults!  If you wanted to jazz it up a little you could add different sweets to each layer or fruit (if you are being healthy!)

Rainbow Jellies