04 Dec White Chocolate and Raspberry Cheesecake

This decadent and creamy White chocolate and Raspberry cheesecake is perfect for a special occasion! It’s a no-bake recipe that you can make in advance, and it serves 8-10 people (if you can stop at one slice!).
White chocolate and raspberry is one of my personal favourite flavour combinations – the creamy, sweet white chocolate is perfectly balanced by the tart freshness of the juicy raspberries.I used Callebaut W2 White Chocolate in both the biscuit base and the cheesecake filling to layer up the white chocolate flavour. 
Callebaut is a Belgian chocolate brand that was previously only accessible to professional chefs but has recently become available at baking stores around SA and also online, meaning us home bakers can get our hands on it too! Not only is the taste superior but it melts like a dream too.

The cheesecake and the sauce can be made a few days in advance (store covered in the fridge). Then simply pour the raspberry sauce over and top with raspberries before serving.
This post is sponsored by Callebaut. All text and opinions are 100% my own.

Ingredients:
(Serves 8-10)

For the base:
200g digestive biscuits
50g Callebaut W2 white chocolate
75g butter

For the filling:
450g full fat cream cheese, at room temperature
150g castor sugar
1 tsp lemon zest
200g Callebaut W2 white chocolate
200ml cream
125g raspberries, fresh or frozen

For the raspberry sauce:
350g raspberries, fresh or frozen
2 1/2 tsp cornflour
50g sugar
1 Tbsp water
1 Tbsp lemon juice
200g fresh raspberries, to decorate

Directions:

• Add the biscuits to a food processor and blend until you have fine crumbs (or use a ziplock bag and a rolling pin). Add the butter and chocolate to a small plastic bowl and microwave at 20 second intervals, stirring in-between until melted. Add to the biscuit crumbs and stir until combined. Press into a greased and lined 20cm springform tin. Refrigerate while you make the filling.
• Place the cream cheese, castor sugar and lemon zest into a large bowl. Beat well with an electric or stand mixer for 2-3 minutes, then scrape down the sides of the bowl and beat for a further minute.
• Melt the Callebaut W2 white chocolate over a double boiler or in the microwave at 20 second intervals. Allow to cool to room temperature, then add to the cream cheese mixture and beat until smooth. Whip the cream to soft peak stage then fold into the cream cheese mixture. Gently fold in the raspberries. Pour the mixture onto the biscuit base. Smooth the top with a palette knife and refrigerate overnight.
• To make the raspberry sauce, add all ingredients to a small saucepan and stir well. Place over medium heat, mashing the raspberries with a wooden spoon/silicon spatula while the mixture heats. Bring to a boil and cook for 3-4 minutes, stirring constantly.
• Remove from the heat and strain into a heatproof jug, discarding the seeds. Allow to cool to room temperature then cover and refrigerate overnight.
• Just before serving, unmold the cheesecake onto a serving platter. Pour over some of the raspberry sauce, then decorate with fresh raspberries.