One of the most delicious cheesecake recipes!


  • 250g Granita or digestive biscuits
  • 125g Butter, melted
  • 1/4 cup Cream
  • 100g White chocolate, chopped
  • 250g Cream cheese, softened
  • 1/2 cup Caster sugar
  • 1 cup Mascarpone cheese
  • 3 Eggs
  • 450g Fresh raspberries


  1. 1 Process biscuits until fine. Transfer to a large bowl, stir in butter
  2. Press the biscuit mixture evenly over base and 2 /3 of the way up the side of a 24cm springform pan, refrigerate for about 30 minutes or until firm
  3. Preheat oven to 150°C (130°C fan-forced)
  4. Place the cream and chocolate in a small, heavy-based saucepan, stir over a low heat until smooth, cool for 5 minutes
  5. Beat the cream cheese and caster sugar in a medium bowl with an electric mixer until smooth, add mascarpone, beat until just combined.
  6. Beat in eggs, one at a time, until just combined, fold in chocolate mixture and cornflour.
  7. Place pan on an oven tray, pour cheesecake mixture into the pan.
  8. Gently press 150g of the raspberries onto the surface.
  9. Bake for about 50 minutes
  10. Cool in oven with door ajar.
  11. Refrigerate for 3 hours or overnight.
  12. Decorate with remaining raspberries and dust with a little sifted icing sugar, if desired.

In This Recipe (0 items)

Justine Murphy

Justine is marketing director and co-owner of Kitchen Warehouse. She loves entertaining and will not refuse a good glass of wine.

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