White Gold Raspberry Cheesecake©


  • 7.7oz-220g Digestive Biscuits
  • 7oz-200g McVitie's Gold Bar Biscuits
  • 3.5oz-100g Unsalted Butter
  • 10.1 fl oz-300ml Double Cream
  • 14oz-400g White Chocolate
  • 10.5oz-300g Fresh Raspberries
  • 8.8oz-250g Mascarpone Cheese
  • 9.8oz-280g Full Fat Soft Cheese
  • Edible Gold Glitter Spray (optional)
  • 5.2oz-150g Fresh Raspberries


  1. Start by making the base. In a large mixing bowl, crush up the digestive and gold bar biscuits until fine. Set to one side
  2. Gently heat the butter in a small saucepan over a low heat until fully melted. Pour into the crushed biscuits and give it a good stir until well combined
  3. Pour the mix into the bottom of a lightly greased 22cm/9" spring-form cake tin and flatten the mixture down evenly using the back of a metal spoon. Really squish it down so it is tightly compact with a smooth surface
  4. Pop into the fridge for 1 hour to set
  5. When the base is set, melt the white chocolate carefully using your preferred method and set to one side to cool slightly
  6. In a separate large mixing bowl, combine the mascarpone, full fat cheese and double cream until a smooth paste is formed and the mixture holds a pattern from the whisk for 1 second on the surface (do not over mix so it becomes stiff)
  7. Add half of the raspberries and combine for a couple of seconds. Pour in the slightly cooled white chocolate and combine one last time until combined and the mixture can hold its shape
  8. Remove the base from the fridge and layer it with the other half of the raspberries
  9. Spoon the creamy mixture on top of the base evenly and smooth it equally to the edges using the back of a spoon
  10. Finally, decorate the top with the fresh raspberries and spray with the edible glitter (if using). Cover with cling-film and pop back into the fridge for at least 6 hours but preferably overnight
  11. Remove from the tin, cut into slices and serve (Keep stored in the fridge)

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