Raspberry and White Chocolate Cheesecake



For the base:

  • 50g butter, plus extra to grease
  • 150g CABIN STAR BISCUITS, crushed

For the filling:

  • 300g white chocolate, chopped
  • 400g full fat cream cheese
  • 2 eggs
  • 150ml sour cream
  • 1tsp vanilla extract
  • 225g fresh raspberries
  • Icing sugar, to dust


  1. Preheat the oven to 160°C/325°F/Gas Mark 3 and grease and line the base of a spring form cake tin.
  2. To make the base, melt the butter in a small saucepan over a low heat. Stir in the CABIN STAR BISCUITS and press evenly over the base of the tin. Chill in the fridge.
  3. To make the filling, place the white chocolate into a glass bowl over a pan of simmering water. Stir occasionally until melted.
  4. Whisk the cream cheese and eggs together in a large bowl, then add the sour cream and vanilla extract and whisk again until smooth. Stir in the melted chocolate and mix together.
  5. Pour into the tin and spread evenly over the base. Bake in the oven for 45 minutes.
  6. Remove from the oven and, using a small palette knife, loosen the edge of the cheesecake, then allow to cool in the tin.
  7. Remove from the tin and place on a serving plate. Pile the raspberries on top and dust with icing sugar, slice and serve.