Baked Raspberry, White Chocolate & Lemon Cheesecake Recipe
This delightful baked cheesecake combines a crunchy Lotus Biscoff biscuit base with a creamy white chocolate, lemon, and raspberry filling. The vibrant raspberries and zesty lemon add a fresh twist to the rich white chocolate and cream cheese mixture, creating a perfectly balanced dessert that’s both indulgent and refreshing. Finished with soured cream, fresh raspberries, and white chocolate curls, this cheesecake is ideal for special occasions or a luxurious treat.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hr 5 mins plus cooling and chilling
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
Base
- 150g Lotus Biscoff biscuits, crushed
- 50g unsalted butter, melted, plus extra for greasing
Filling
- 300g raspberries
- 170ml double cream
- 100g white chocolate, broken into chunks
- 400g Philadelphia Original soft cheese
- 50g caster sugar
- 1 lemon, finely grated zest
- 3 Waitrose British Blacktail Medium Free Range Eggs, yolks only
- 4 tbsp soured cream
Topping
- Remaining raspberries (approximately 100g)
- Shaved white chocolate curls, to serve (optional)
Instructions
- Prepare the base: Preheat your oven to 170°C (gas mark 3). Mix the crushed Lotus Biscoff biscuits with the melted unsalted butter until well combined. Grease a 20cm springform tin and line the base. Press the biscuit mixture firmly into the base of the tin to create an even layer. Arrange two-thirds of the raspberries evenly over the biscuit base to prepare for the filling.
- Melt the chocolate: In a small pan, gently heat the double cream and white chocolate chunks together. Stir frequently as they melt to combine into a smooth mixture. Once fully melted, remove from heat and set aside to cool to room temperature, ensuring it doesn’t curdle the filling.
- Make the filling mixture: In a large mixing bowl, beat the Philadelphia Original soft cheese with the caster sugar and finely grated lemon zest until smooth and creamy. Gradually add the egg yolks, mixing thoroughly until everything is well incorporated. Finally, gently fold in the cooled white chocolate and cream mixture, ensuring the filling is smooth and uniform without over-beating.
- Fill the cheesecake tin: Spoon the filling mixture over the prepared biscuit and raspberry base in the springform tin. Use a spatula to level the surface for even baking.
- Bake the cheesecake: Place the tin in the preheated oven and bake for 40-45 minutes. The cheesecake should be set around the edges but still have a slight gentle wobble in the center. This ensures a creamy texture once chilled.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely in the tin. Once cooled, cover and chill in the refrigerator for at least 2 hours, but preferably overnight, to fully set and develop the flavors.
- Serve: Carefully remove the cheesecake from the tin and transfer to a serving plate. Spread the soured cream evenly over the top surface. Arrange the remaining raspberries on top and scatter with shaved white chocolate curls for an elegant finishing touch before serving.
Notes
- Using only the egg yolks helps achieve a rich and creamy texture in the cheesecake.
- Ensure the cream and white chocolate mixture is cooled before adding to the cheese mixture to prevent it from curdling.
- The cheesecake will firm up more once chilled, so slight wobble when baked is normal and preferred.
- For best flavor, chill the cheesecake overnight.
- You can substitute sour cream topping with whipped cream for a lighter finish.
- Be sure to line the base of the tin properly to avoid sticking and make removal easier.
- Store the cheesecake covered in the fridge and consume within 3 days.
Keywords: raspberry cheesecake, white chocolate cheesecake, baked cheesecake, lemon zest cheesecake, Lotus Biscoff base dessert