A baked cheesecake that combines the amazing flavours of white chocolate and fresh berries. Add in a gluten-free crust and you have deliciousness!

While thinking of ingredients for our rocky road slice, I mistakenly thought we needed fresh raspberries.  When I walked through a local market, I saw some and immediately bought them.  When I got home, I was informed we needed the jelly variety instead, but then my husband had the idea to make a baked cheesecake with the raspberries and white chocolate.  It turned out amazingly brilliant!

For the crust I used the gluten-free graham cracker crust, but two portions of it.  We really love this crust and it seems to work with most pies that would normally have a biscuit base.

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White chocolate berry cheesecake

Ingredients

  • 200 g white chocolate
  • 1/4 cup cream
  • 500 g cream cheese
  • 1/2 cup sugar
  • 3 eggs
  • 1 tbs cornflour
  • 150 g berries

Instructions

  1. Preheat oven to 150C.
  2. Melt chocolate and cream over a gentle heat. Once melted together, cool for 5 minutes.
  3. Mix cream cheese and sugar together until smooth.
  4. Mix in 1 egg at a time, then add cornflour.
  5. Add in melted chocolate mixture and mix well.
  6. Pour over prepared biscuit base then drop the berries into the mixture.
  7. Cook for 55 minutes.
  8. Cool in oven with the door ajar.

Recipe Notes

To make this dairy-free:
Substitute dairy-free white chocolate (available through Amazon), dairy-free cream cheese (often a soy-based substitute available in grocery stores in the US), and coconut cream
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