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.

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