White chocolate and raspberry cheesecake

This no-bake raspberry cheesecake and the white chocolate recipe is perfect for entertaining guests at a dinner party.

Ingredients

The base

150g/5 1/2 oz digestive biscuits
75g/2 3/4 oz butter plus additional for greasing

Filling

250g/9oz mascarpone cheese
300ml/10fl oz double cream
1 tsp vanilla extract
200g/7oz white chocolate, broken into chunks

The coulis

400g/14oz fresh raspberries

Method

Butter the base of a 20cm/8in the springform cake pan and then cover it with baking parchment.
Make the base for the cheesecake by placing the biscuits in plastic bags and crushing them with a rolling pin. Heat the butter in a small saucepan on low heat. Stir in the biscuits. Place the biscuits in the bottom of the tin. Press down with a fork until they are level. Cover and chill in the fridge.
Make the filling by combining the double cream and mascarpone in a bowl. Whisk with an electric hand mixer until smooth. Add the vanilla.
Place the chocolate in a small heatproof bowl and set it on top of a saucepan of simmering water. Stir the chocolate until it is melted but not too hot. Allow cooling for about 5-10 minutes. Mix the mascarpone with the milk. Stir well.
Make the coulis by blending half of the raspberries in the blender. Blend until smooth. Pour the mixture through a sieve to extract the seeds.
Spread half the white chocolate mixture on top of the base. To make small holes in the mixture, use the handle of a teaspoon. Pipe or pour the coulis in the holes. Keep some for decoration. Spread the white chocolate mixture over it, and then smoothen and level it. Cover the bowl with cling wrap and let it chill for at most 6 hours or overnight.
Use a palette knife to run a knife around the edges. Place the sides and bottom on a plate. You can either place the biscuits on the base, or gently slide a knife under it to loosen. Place the raspberries over the cheesecake, and drizzle the remaining coulis.

Some Recipe Tips

This recipe can be prepared up to two days in advance.

The raspberry decoration can be left out of this recipe. It can be frozen for up to one month.