Raspberries and White Chocolate Cheesecake (v)

This take on the classic cheesecake makes for a stunning way to end any meal; with its smooth, creamy top, crunchy biscuit base, all topped off with the sharp finish of raspberries!
Serve with ice cream for the perfect pairing.


Prep Time
30 mins

Cooking Time
20-25 mins


tick what you've got in your fridge


Break up the biscuits and, using a rolling pin, finely crush them up


Place the crushed biscuits into a bowl and mix in the butter

Add the mixture to the ramekins

Press down into the base of the ramekin in compress the mixture together


Clingfilm the ramekins and place in the fridge for 20 minutes

In a bowl whisk together the sugar and egg

Then add the flour , cream cheese and vanilla extract and mix together

Mix in the melted white chocolate and cream

Finally whisk in half of the raspberries


Remove the ramekins from the fridge and pour in the mixture

Place in the oven at 355F for 20-25 minutes and allow to cool for up to an hour