Raspberry and White Chocolate Cheese Cake


4 tbs unsalted butter
2 and 1/2 cups ginger snap cookies, crushed
1/2 cup chopped pecans or walnuts
1 and 1/4 cups Mascarpone cheese
3/4 cups farmers cheese, or drained cottage cheese
2 eggs, beaten
3 tbs confectioners sugar
9 oz white chocolate
1 and 1/3 cup fresh raspberries
1/2 cup mascarpone cheese
1/3 cup farmers or drained cottage cheese
White chocolate curls and raspberries for garnish
confectioners sugar to taste, if desired


  • Preheat oven to 300 degrees.
  • Melt butter in a pan over a low heat, then stir in the crushed ginger snaps and nuts.
  • Press the mixture into the base of a 9 inch spring form pan.
  • To make the filling, beat together the mascarpone and farmers cheese in a bowl, then beat in the eggs and the confectioners sugar. Mix until well combined.
  • Break up the white chocolate and melt it gently in a heatproof bowl set over a pan of barley simmering water.
  • Stir the melted chocolate into the cheese mixture and bently fold in the raspberries.
  • Tip the filling into the spring form pan and spread it evenly with a rubber spatula.
  • Bake for about 1 hour, or until just set.
  • Turn off the oven but do not remove the cheesecake. Leave it until cold and completely set.
  • Remove the cheesecake from the oven then remove the spring form pan and gently place the cheese cake on a platter.
  • Make the topping by mixing the mascarpone and farmers cheese in a bowl and spread over the cheese cake. You may sweeten the topping if desired.
  • Garnish the cheese cake with white chocolate curls and fresh raspberries.




20 min


1 hr


No Comments

    Leave a Reply


    Skill Level