White Chocolate Raspberry Dream Cheesecake

Name: White Chocolate Raspberry Dream Cheesecake
Prep time: 45 min
Cook time: 360 min
Total time: 405 min
Yield: 10 Portionen
Ingredients: 200 g white chocolate; 275 g gluten-free digestive biscuits; 100 g unsalted butter; 500 g full-fat soft cheese; 1 tsp vanilla extract; 150 ml double cream; 150 g raspberries

Cake

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Cook Time

6 h 45 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This white chocolate and raspberry cheesecake is a delightful treat that's perfect for any celebration. The creamy, smooth texture of the white chocolate filling combined with the tartness of fresh raspberries creates a flavor explosion in every bite. I've been making this recipe for years, and it's always a crowd-pleaser. The gluten-free digestive biscuit base adds a lovely crunch, complementing the soft filling. It requires a bit of chilling time, but the result is well worth the wait. Ideal for birthdays, summer gatherings, or any occasion where you want to impress your guests with a stunning dessert. Plus, it's gluten-free, so everyone can enjoy it!

Ingredients (7 ingredients)

200 g white chocolate
275 g gluten-free digestive biscuits
100 g unsalted butter
500 g full-fat soft cheese
1 tsp vanilla extract
150 ml double cream
150 g raspberries

Preparation (9 steps)

Melt White Chocolate

Thermomix® Setting

3 min/122°F/Speed 2 50

Break 200g white chocolate into pieces and place in the mixing bowl. Melt for 3 Min./50°C/Stufe 2. Ensure the chocolate is fully melted and smooth. If not, repeat for another minute.

180

Crush Gluten-Free Biscuits

Thermomix® Setting

10 sec/Speed 8

Add 275g gluten-free digestive biscuits to the mixing bowl. Crush for 10 Sek./Stufe 8 until finely ground. Use the spatula to scrape down the sides of the bowl if needed.

Combine Biscuit Base Ingredients

Thermomix® Setting

20 sec/Speed 3

Add 100g melted unsalted butter to the crushed biscuits in the mixing bowl. Mix for 20 Sek./Stufe 3 until the mixture resembles damp sand. Use the spatula to ensure even distribution.

Prepare Biscuit Base

Press the biscuit mixture into the base of a 23cm springform cake tin lined with baking parchment. Ensure it forms an even layer. Place in the fridge to chill while preparing the filling.

Mix Cheesecake Filling

Thermomix® Setting

1 min/Speed 3.5

Add 500g full-fat soft cheese, 1 tsp vanilla extract, and 150ml double cream to the mixing bowl. Mix with the butterfly whisk inserted for 1 Min./Stufe 3.5 until thick and creamy. Scrape down the sides of the bowl with the spatula.

Incorporate White Chocolate

Thermomix® Setting

20 sec/Speed 3

Add the melted white chocolate from step 1 to the cheesecake mixture in the mixing bowl. Mix for 20 Sek./Stufe 3 until well combined. Use the spatula to scrape down the sides of the bowl.

Add Raspberries

Thermomix® Setting

10 sec/Speed 2 Reverse

Add 250g raspberries to the cheesecake mixture in the mixing bowl. Mix gently on Linkslauf for 10 Sek./Stufe 2 to create a ripple effect. Be careful not to overmix.

Assemble Cheesecake

Spoon the cheesecake mixture over the chilled biscuit base in the springform tin. Smooth the top to create an even layer. Refrigerate for at least 6 hours, or preferably overnight, to set.

Serve

Carefully remove the cheesecake from the tin. Scatter the remaining raspberries (from the 150g) over the top. Grate some extra white chocolate over the top, if desired. Serve chilled.