Jump to Main ContentJump to Primary Navigation
Top

White chocolate cheesecake

cheesecake.jpg
cooks.jpg
stylist.jpg

Dental student Mariam Hussain (pictured, centre) created this decadent dessert for Stylist's 100th issue.

Preparation time

30 minutes (plus 8-24 hours chilling time)

Ingredients (serves 8)

  • 100g digestive biscuits
  • 100g ginger biscuits, crumbled
  • 100g melted butter
  • 300g white chocolate
  • 180ml whipping cream
  • 500g mascarpone
  • 25g caster sugar
  • 1 tsp vanilla essence
  • 2 punnets of raspberries
  • Handful of raspberries
  • 50g dark chocolate

Method

Step 1: Combine the biscuits and butter and press onto the base of a 23cm (9in) springform tin. Put in the fridge to set while making the filling.

Step 2: For the filling: place the white chocolate in a heatproof bowl over a pan of simmering (not boiling) water until melted. Allow to cool slightly. In another bowl whip the cream until it’s thick. Mix in the mascarpone, sugar and vanilla essence.

Step 3: Stir the melted chocolate mixture into the cream mixture. Gently stir in the raspberries, being careful not to break any and release the juice. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8 to 24 hours.

Step 4: To serve, remove from the tin and place on a serving plate. Melt the dark chocolate and use a piping bag to drizzle a criss-cross effect and decorate with a few whole raspberries.

Related

cheesecake.jpg

Raspberry and yoghurt cheesecake

Silvena Rowe Cake.jpg

Pistachio cake with white chocolate frosting

Guinness Cake - Hero.jpg

Chocolate Guinness Cake

Comments

Latest...

How to make ice-cream flowers

Our new Instagrammable obsession by Amy Swales

25 May 2016

The giant London gin distillery you'll be able to spend the night in

A must-visit for any gin fans by Sarah Biddlecombe

25 May 2016

Ten of the best English wines

Reds, whites and sparkling to rival Champagne by Victoria Gray

24 May 2016

The best and coolest gluten-free restaurants, cafes and bakeries in the UK

We bring you 30 places to chow down sans gluten by Sejal Kapadia Pocha

24 May 2016

Still or sparkling? A water-only cocktail bar is coming to London

“One can actually taste the region and depth from which the water comes” by Amy Swales

23 May 2016

Cook like a pro: vegetarian recipes from London's hottest restaurants

Get that veggie dinner party planned by Amy Swales

20 May 2016

Hemsley + Hemsley’s weekly shopping list

The bestselling cookbook authors share what they pick up at the supermarket (or whole foods store) by Helen Bownass

18 May 2016

10 reasons to go vegetarian

It's not all animal welfare and environmentalism by Harriet Hall

17 May 2016

How to make your perfume in cocktail form

Mix your own scented drinks by Lucy Frith

16 May 2016

Ten sandwiches to up your lunch game in London

Lobster brioche or Nutella toastie? The choice is yours... by Amy Swales

10 May 2016