White Gold Raspberry Cheesecake©


  • 8.8oz-250g digestive biscuits
  • 6.2oz-176g McVitie's gold bars
  • 3.5oz-100g unsalted butter
  • 10.1 fl oz-300ml double cream
  • 14oz-400g white chocolate
  • 7oz-200g fresh raspberries
  • 8.8oz-250g mascarpone cheese
  • 8.8oz-250g full fat soft cheese
  • 7oz-200g fresh raspberries


  1. Start by making the base. Crush up the digestive biscuits and gold bars, until fine, in a large mixing bowl. Gently heat the butter in a medium saucepan over a low heat and pour into the crushed biscuits. Give it a good stir until well combined
  2. Pour the mix into the bottom of a lightly greased 20cm/8" deep round loose bottomed/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. Pop into the fridge for 1 hour to cool
  3. When the base is set, melt the white chocolate carefully using your preferred method and set to one side to cool slightly. In a separate large mixing bowl, combine the mascarpone, full fat cheese and double cream until a smooth paste is formed- do not over mix so it becomes stiff. Add the slightly cooled white chocolate and half of the raspberries and combine again.
  4. Layer the base with the other half of the raspberries and spoon the mixture on top of the base evenly and smooth it equally to the edges using the back of a spoon
  5. Finally, decorate the top with the 7oz-200g of fresh raspberries. Cover with cling-film and pop back into the fridge for at least 6 hours but preferably overnight, " Remove from the tin, serve slices after standing out of the fridge for 10 minutes and enjoy! (Keep stored in the fridge)

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