Raspberry Cheesecake is a refreshing dessert full of gorgeous mascarpone and white chocolate. Drizzled with raspberry coulis and sprinkled with fresh raspberries for a perfect contrast between tart and sweet. This is one of my favourite dessert and there is never anything left! Serve Raspberry Cheesecake as a dessert/pudding all year round but especially during the summer for a cooling al fresco finish.
When I am planning a meal for friends, I always like to have one dish that looks as though I have made far more effort than I actually have. This Raspberry Cheesecake is exactly that sort of dessert. It arrives at the table looking elegant and colourful, yet most of the work can be done well before everyone sits down to eat. That makes it particularly useful when I am entertaining and would rather spend time chatting than rushing around the kitchen.
What I really enjoy about this cheesecake is the balance between its different elements. The biscuit base gives each slice a pleasant bit of crunch, while the mascarpone filling is smooth, creamy and wonderfully rich. White chocolate adds another layer of sweetness without taking away from the fruit. Then come the raspberries, which bring a lovely sharpness that cuts through the richness. The result is indulgent without becoming overwhelmingly heavy.
I think raspberries are especially good in desserts because they bring so much character. They are naturally sweet, but they also have that unmistakable tart edge that makes you want another mouthful. Here, some of the fruit becomes a smooth coulis, while the remaining raspberries are left whole. That simple contrast makes the finished cheesecake look much more interesting.
For entertaining, I find this is one of those desserts worth preparing ahead. The cheesecake needs several hours in the refrigerator to become properly firm, so there is no need to leave everything until the last minute. In fact, I usually prefer to make it the day before. This gives the filling plenty of time to settle and means dessert is effectively taken care of before my guests arrive.
The white chocolate deserves a little attention during preparation too. I melt it gently over simmering water, making sure the bowl does not touch the water beneath it. Once melted, I let it cool slightly before combining it with the mascarpone and cream mixture. Taking a little care here helps maintain the smooth texture that makes this cheesecake so enjoyable.
When it comes to serving, I like to keep things fairly simple. The raspberry coulis provides plenty of colour, while the fresh berries scattered across the top give it a generous, homemade appearance. A few extra raspberries alongside each slice can make the presentation feel even more special. If I am serving this after a substantial dinner, I keep the portions modest because the filling is wonderfully creamy and satisfying.
There are also plenty of opportunities to make the dessert your own. Digestive biscuits create a familiar buttery base, while ginger nuts would introduce a gentle warmth that works surprisingly well with raspberries and white chocolate. I have also found that the dessert looks particularly inviting when served on chilled plates, especially during warmer months.
Although this cheesecake is an excellent choice for summer entertaining, I would not reserve it purely for sunny days. Raspberries have enough freshness to brighten a winter dinner party too. It would be equally at home on a Christmas dessert table, at a birthday gathering or as the finale to a relaxed Sunday lunch.
Perhaps my favourite thing about making this dessert for guests is the moment it is brought out of the refrigerator. The cheesecake looks impressive without needing elaborate decoration, and the combination of pale creamy filling, bright raspberries and ruby-red coulis immediately catches the eye. Once the first slice is served, I usually find that conversation stops for a moment while everyone takes that first bite.
A dessert should be delicious, attractive and manageable, allowing the cook to enjoy the occasion as much as everyone else. This Raspberry Cheesecake manages all three, making it a recipe I am very happy to return to whenever I want a dessert that feels just a little bit special.
Raspberry Cheesecake
Ingredients
- 150 g biscuits digestive or ginger nut
- 75 g unsalted butter
- 250 g mascarpone
- 1 tsp vanilla extract
- 300 ml double cream
- 450 g raspberries
- 200 g chocolate white
Instructions
- Add the biscuits to a freezer bag and bash with a rolling pin until it becomes crumbs but not powder.150 g biscuits
- Add the butter to a pan and melt over a low heat. Once melted add the biscuit crumbs to the pan and stir to combine coating the biscuits.75 g unsalted butter
- Using a little extra butter, lightly coat an 8-inch cake tin and cover the base with a piece of parchment/greaseproof paper. (Use a springform tin
- Add the crumbed biscuit to the bottom of the cake tin and level out pressing firmly using a flexible spatula.
- Cover with clingfilm and put in the fridge.
- In a bowl, add the mascarpone cheese and double cream and whisk, ideally with an electric hand whisk. Continue to whisk until the mixture holds a peak.250 g mascarpone, 300 ml double cream
- Add the vanilla extract and stir in gently.1 tsp vanilla extract
- Place a pan of water over a medium heat and bring to a simmer.
- Break the white chocolate into pieces and place into a glass bowl over the water but not touching .200 g chocolate
- Slowly stir until the chocolate has melted. Remove from the water and leave to cool but not turning solid.
- Gently add to the whipped mascarpone and cream mixture. The consistency should be firm but not hard.
- Carefully spoon the chocolate and mascarpone mixture into the cake tin and level using a spatula. Cover with plastic wrap and chill ideally overnight.
- When ready to serve, add 150g of washed raspberries to a bowl and blend using a hand blender until a pulp. Pass the pulp through a fine sieve to remove the seeds.450 g raspberries
- Remove the cheesecake from the fridge and using a flat/palette knife and run it around the edge of the cake tin. Remove the springform sides of the tin carefully.
- Sprinkle the whole raspberries over the cheesecake and drizzle the raspberry coulis over the cheesecake.
- Serve and enjoy.
1 comment
I have always loved cheesecake but never added fruit before. I don’t know why either!!! This is so good.