White Chocolate and Raspberry Cheesecake with Thermomix

White Chocolate and Raspberry Cheesecake with Thermomix 

Oh my...!! This recipe for a White Chocolate and Raspberry Cheesecake is F-A-B-U-L-O-U-S! So delicious!!

I really have a big passion for cheesecakes, especially those ones with fruit. 

It is perfect for your teatime, snack time and also at the end of a meal as a dessert because it has a very tempting taste but it is not too heavy. To say the truth, I'd eat it all day long! :D

I've prepared many cheesecakes but none is like this one! It has got that special thing, you cannot stop eating it!! Just try it and let me know!


6 people serving

For the biscuit base
- 70 g unsalted butter
- 130 g dry biscuits (Digestive type)
- 20 g brown sugar

For the white chocolate cream
- 10 g gelatine in sheets
- 100 g fresh cream
- 200 g white chocolate
- 50 g powdered sugar
- 250 cow's milk fresh ricotta
- 250 g spreadable cheese

For topping and to decorate
- 4 g gelatine in sheets
- 250 g raspberries
- 20 g powdered sugar
- A tbsp lemon juice
- 20 g white chocolate

Let's cook

Prepare the base: put 70 g unsalted butter into pieces in the mixing bowl and melt 2 Min 50C Speed 1.

Add 20 g brown sugar, 130 g dry biscuits and mix 10 Sec. Speed 6. Collect at the bottom and repeat.

Transfer the mixture to the bottom of a 20 cm diameter springform pan lined with baking paper, compact with the back of a spoon to obtain an even layer and place in the refrigerator. 

Wash and dry the mixing bowl. 

Make the cream: soak 10 g gelatine sheets in cold water. 

Pour 100 g fresh cream into the mixing bowl, add 200 g white chocolate in pieces and melt 3 Min. 50C Speed 1

Let it rest for 5 min. 

Add the well-squeezed gelatine and mix 30 Sec. Speed 3

Combine 50 g powdered sugar, 250 g fresh ricotta, 250 g fresh spreadable cheese and mix 2 Min. Speed 4

Pour the cream over the biscuit base and put to harden in the refrigerator for 4 hours

Meanwhile prepare the topping: soak 4 g gelatine in cold water. Insert in the mixing bowl 200 g raspberries, 20 g icing sugar, a tbsp lemon juice and mix 20 Sec. From Speed 5 to 10

Heat 2 Min. 50C Speed 2

Add the squeezed gelatine sheets and dissolve 30 Sec. Speed 2

 Let it cool down to 37C, then pour over the cake and put it back in the fridge. 

Before serving, decorate with the leftover raspberries (50g) and the flaked white chocolate with a sharp knife.


For a dramatic effect when sliced ​​and full of flavour, buy 50 g of extra raspberries and place 100 g on the biscuit base before pouring the cream: you will have the raspberries in the slice too !! 

You can add 1/2 tsp of powdered ginger to the biscuit base. 

If you want to prepare the dessert well in advance, store it in the freezer for up to 5-6 days. Put it in the refrigerator a few hours before serving.

Translated from the Italian recipe
Cheesecake Cioccolato Bianco e Lamponi - Ricetta Bimby Copyright: White Chocolate and Raspberry Cheesecake with Thermomix from Thermomix Recipes
Photocredit: Thermomix Recipes