Nigella White Chocolate And Raspberry Cheesecake

Right, here’s the thing—I’ve messed up this cheesecake more times than I care to admit. Not because it’s hard. Quite the opposite. It’s deceptively easy. The kind of dessert that lulls you into a false sense of cheesecake security. One minute you’re melting white chocolate like a pro, the next you’re stirring it into cold cream cheese and watching it seize into a grainy mess.

But when it goes right? Oh, mama mia. It’s creamy, sweet, tart, and absolutely gorgeous. Nigella’s white chocolate and raspberry cheesecake is the kind of showstopper you pull out when you want gasps and silence—then plates scraped clean.

And yes, it’s a no-bake cheesecake, so you don’t even need to turn the oven on. Let’s make it the right way, yeah?

Ingredients List

• 200g digestive biscuits — or swap with ginger nuts for extra warmth, or Oreos for full dessert decadence.
• 75g butter, melted — gets the base firm and rich.
• 300g white chocolate — the sweeter, the better. I avoid baking chocolate here; use something you’d snack on.
• 284ml double cream — it needs the fat for stability and silkiness.
• 250g soft cheese (full-fat, like Philadelphia) — don’t go low-fat. It won’t set right.
• 250g mascarpone — adds richness and that creamy Italian magic.
• 200g raspberries (fresh or frozen)

How to Make It (Instructions)

1. Crush the biscuits to fine crumbs—I bash mine in a bag with a rolling pin; it’s oddly therapeutic.
2. Stir in the melted butter, then press the mix into a lined 20cm springform tin. Use the back of a spoon to smooth it out.
3. Chill the base in the fridge while you sort out the topping.
4. Melt the white chocolate gently in a heatproof bowl over simmering water. Don’t let the bowl touch the water. And don’t rush this—white chocolate is fussy. Side note: I once scorched it in the microwave because I was multitasking. My kitchen smelled like burnt sugar for a week.
5. In a large bowl, beat together the soft cheese, mascarpone, and double cream until smooth but not whipped to peaks.
6. Let the melted white chocolate cool slightly, then gently fold it into the cheese mixture. Do it slowly—don’t let the cream curdle.
7. Scatter a third of the raspberries onto the chilled base, spoon over a third of the cream mix. Repeat layers twice more, finishing with raspberries on top.
8. Chill in the fridge for at least 6 hours, preferably overnight. Don’t rush this bit—it sets as it chills.

Common Mistakes

Why did my cheesecake filling go grainy?
You likely added hot white chocolate to cold cheese mix. Let the chocolate cool slightly, and make sure your dairy isn’t fridge-cold.

Why won’t it set?
You need full-fat cream cheese and mascarpone. Low-fat versions don’t firm up enough.

Can I use frozen raspberries?
Yes, but defrost and drain them first or they’ll leak juice and stain the layers. I learned that the hard way—looked like a crime scene cheesecake.

Why does it taste too sweet?
Check your white chocolate—some brands are sweeter than others. You can balance it by using slightly tart raspberries or a squeeze of lemon in the filling.

Storage Tips

• Fridge: Cover and keep chilled for up to 3–4 days. The base softens over time, but flavour improves by Day 2.
• Freezer: Freeze the whole thing (or slices) once fully set. Wrap tightly in clingfilm + foil. Keeps for up to 2–3 months.

What to Serve With It

• Raspberry coulis or sauce — for an extra punch of tartness and a pretty finish.
• Glass of chilled prosecco or Moscato — the bubbles cut through the cream beautifully.
• A strong espresso — especially if you’re serving this after dinner. Cuts the richness nicely.

FAQ Section

Can I make this cheesecake gluten-free?
Yes, just use gluten-free biscuits for the base. Everything else is naturally gluten-free.

Is it possible to make this without mascarpone?
You can swap it for more full-fat cream cheese, but you’ll miss some of the silkiness.

How do I transport this cheesecake safely?
Chill it in the tin and don’t remove the sides until you arrive. Keep it cold with ice packs if it’s warm out.

Can I use milk chocolate instead?
Technically yes, but it changes the flavour dramatically. You’ll lose the sweet vanilla-white contrast against the raspberries.

Try More Recipes:

• Nigella Tiramisu Recipe
• Nigella White Chocolate Cheesecake
• Nigella Meatballs
• Nigella Lawson Sticky Toffee Pudding