Raspberry White Chocolate Cheesecake Squares

White chocolate gives these baked cheesecake squares a mellow sweetness beside tart raspberry swirls. A pressed biscuit base supports the creamy filling, and a long chill makes it easier to cut tidy portions. The raspberries are part of the baked topping, with no extra garnish needed.

Ingredients

• 150 g digestive biscuits
• 60 g unsalted butter, melted
• 400 g full-fat cream cheese
• 80 g caster sugar
• 100 g white chocolate, melted and cooled
• 2 large eggs
• 100 g sour cream
• 1 tsp vanilla extract
• 120 g raspberries
• 1 tsp cornflour

Method

1. Heat the oven to 160°C / 325°F. Line a 20 cm square tin with baking parchment, leaving an overhang for lifting. Bring cream cheese, eggs and sour cream to room temperature.
2. Crush the biscuits finely and mix with melted butter. Press firmly into the tin in an even layer. Bake for 10 minutes and leave to cool while preparing the filling.
3. Mash the raspberries and stir in the cornflour. Melt white chocolate gently in short microwave bursts, stirring often, and allow it to cool until just lukewarm but still fluid.
4. Beat cream cheese and sugar on low speed until smooth. Mix in white chocolate, sour cream and vanilla. Add eggs one at a time, mixing only until combined; avoid whipping air into the filling.
5. Pour the filling over the biscuit base. Dot with the raspberry mixture and swirl lightly with a skewer. Bake for 30–35 minutes, until the edges are set and the center has a slight wobble, not a liquid ripple.
6. Cool in the tin for about one hour, then refrigerate for at least three hours until thoroughly chilled and firm. Lift out and cut into nine squares with a clean sharp knife.
7. Keep covered in the refrigerator and eat within three days. Do not leave the finished cheesecake at room temperature for more than two hours.

Bring the filling ingredients to room temperature

Cold cream cheese can leave lumps, and cold ingredients can make melted white chocolate set into flecks. Let the chocolate cool to lukewarm and combine the filling gently.

Press an even biscuit base

Use the bottom of a glass to press crumbs into the corners. A level base keeps the squares even. The short first bake helps it hold together beneath the filling.

Swirl with a light hand

Spoon small dots of raspberry mixture across the filling, then draw a skewer through them a few times. Too much stirring blends the fruit into the cheesecake instead of leaving distinct streaks.

Plan for chilling

These squares need at least one hour of cooling and three hours in the refrigerator. Chill longer if the center is still soft. Wipe the knife between cuts for cleaner edges.

FAQs

How many servings does this make?

Makes 9 servings using the pan or equipment listed.

What should I check before serving?

Cool in the tin for about one hour, then refrigerate for at least three hours until thoroughly chilled and firm. Lift out and cut into nine squares with a clean sharp knife.

How should I store leftovers?

Keep covered in the refrigerator and eat within three days. Do not leave the finished cheesecake at room temperature for more than two hours.