White Chocolate Raspberry Cheesecake

Written By IDAC Media PC
 

Indulgent, creamy, and bursting with fruity goodness, this White Chocolate & Raspberry Cheesecake is the perfect balance of sweetness and tang. With a buttery shortcake biscuit base, a velvety white chocolate filling, and juicy fresh raspberries folded throughout, it’s an irresistible dessert for any occasion.

No baking required—just chill, slice, and enjoy! Ideal for sharing (or not) with 16 generous portions.

Try the recipe today and bring a taste of Mharsanta to your home!

Instructions:

Prepare the Base:

  • Crush or blitz the shortcake biscuits to a breadcrumb consistency.

  • Add the melted butter to the crushed biscuits and combine thoroughly.

  • Tip the mixture into a lined round tin, pressing down firmly to create an even base.

  • Place the tin in the fridge to chill.

Prepare the Filling:

  • Melt the white chocolate and set it aside to cool.

  • Whisk the double cream until it forms a thick mixture.

  • In a separate bowl, whisk together the cream cheese and icing sugar until smooth.

  • Pour the cooled white chocolate into the cream cheese mixture and whisk until combined.

  • Gently fold in the fresh raspberries.

Assemble the Cheesecake:

  • Spread the cream cheese mixture evenly over the chilled biscuit base.

  • Place the cheesecake back in the fridge to set for 6-8 hours.

Serve and enjoy!

Once set, your cheesecake is ready to be cut into 16 portions and enjoyed! Feel free to share efforts on your Instagram or Facebook account and use hashtag #MharsantaRecipes

Ingredients:

· 450g Shortcake Biscuits

· 100g Butter, melted

· 300g White Chocolate

· 1kg Soft Cream Cheese

· 0.5l Double Cream

· 200g Icing Sugar

· 300g Fresh Raspberries

IDAC Media PC https://www.idacmedia.com
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