Raspberry White Chocolate Cheesecake With Hazelnut Crust
Creamy white chocolate cheesecake studded with fresh raspberries. What could be better? Well turns out it's hazelnuts. This recipe for no-bake raspberry white chocolate cheesecake has a toasted hazelnut and biscuit crumb base which is divine. The combination of rich filling and nutty crunch makes it the perfect dessert for dinner parties and summer gatherings.
Servings: 12 slices
Calories: 481kcal
Equipment
Ingredients
Hazelnut Crust
- 140 g unsalted butter
- 60 g hazelnuts roasted or toasted and skins removed
- 230 g digestive biscuits
Cheesecake
- 200 g white chocolate broken into small pieces
- 125 g full fat cream cheese
- 250 g mascarpone cheese
- 200 ml double cream (heavy cream)
- 150 g raspberries small ones are best
Instructions
Hazelnut Crust
- Melt the butter in a small saucepan over a gentle heat.140 g unsalted butter
- Meanwhile, place the biscuits in a large bowl and bash them with the end of a rolling pin until you’ve turned them into crumbs. Alternatively use a food processor.230 g digestive biscuits
- Using a mini food processor or coffee grinder, blitz the hazelnuts into crumbs. Don't overdo it as it's good to have a few larger bits to crunch on. Stir into the biscuit crumbs.60 g hazelnuts
- Pour in the butter and mix until thoroughly combined.
- Scrape into a round 23cm (9") flan dish or tart tin and use the back of a spoon or your fingers to mould the crumbs to fit the bottom and sides (as you would with pastry).
- Place in the fridge to set, whilst you get on with making the filling.
Cheesecake
- Melt the chocolate in a heatproof bowl suspended over a pan of hot, but not boiling water. Wait until the chocolate has almost melted, then remove the bowl from the heat. Stir until smooth and set aside to cool a little.200 g white chocolate
- Stir the cream cheese and mascarpone together until mixed, then beat in the double cream. You can use electric beaters for this, but it's not really necessary. It takes very little time to incorporate the cream and it becomes stiff quite quickly.125 g full fat cream cheese, 250 g mascarpone cheese, 200 ml double cream (heavy cream)
- Stir in the melted chocolate and keep stirring until everything is well mixed.
- Keep back 12 whole raspberries and tip the rest into the bowl. Fold them in so that they're well distributed, but remain mostly unbroken.
- Scrape the cheesecake mix onto the biscuit base and spread it out as evenly as you can using the back of a spoon or a palette knife.
- Return the cheesecake to the fridge for an hour or so to set.
- Just before serving, unmould the tart and transfer to a serving plate or cake stand. Decorate with the reserved raspberries and whatever else grabs your fancy. Edible flowers (fresh or dried) are wonderful, as is a sprinkling of freeze-dried raspberry powder.
Notes
The cheesecake is very rich, so a little goes a long way. However, if you think my slices are rather too modest, try cutting it into ten or even eight pieces, rather than twelve.
You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.
Nutrition
Calories: 481kcal | Carbohydrates: 29g | Protein: 6g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 79mg | Sodium: 164mg | Potassium: 166mg | Fiber: 2g | Sugar: 16g | Vitamin A: 980IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 1mg