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Raspberry and White Chocolate Cheesecake

Preparation time: 15 minutes
Cooking time:  none required
Makes: 8 slices


What You’ll Need

100g plain sweet biscuits, finely crushed
½ cup Sunbeam Macadamia Meal
80g butter, melted
2 teaspoons gelatine
1/4 cup boiling water
500g cream cheese, softened
3/4 cup caster sugar
200g white chocolate, melted
1 cup thickened cream
150g raspberries






  1. Combine biscuits, macadamia meal and butter. Press mixture onto the base of lightly buttered 20cm spring form tin and refrigerate.
  2. Dissolve gelatine in boiling water and set aside to cool.
  3. Beat cream cheese and caster sugar together until smooth. Add chocolate and cream and beat until combined. Stir in gelatine, then gently fold through raspberries. Pour mixture onto prepared base and smooth the top.
  4. Refrigerate for a minimum of 3 hours. Serve cut into wedges.