Indulge in the most deliciously simple White Chocolate & Raspberry Cheesecake Slice! With a chocolate biscuit base, creamy white chocolate filling with tangy raspberries, all topped off with a berry coulis… talk about YUM!
Seriously, can we please just take a little moment to stop and talk about how damn good cheesecake is. OMG. It’s my biggest weakness ever!!! Whether it’s a no-bake cheesecake, or a luscious baked cheesecake, I am there. And by ‘there’, I really mean that I’m hands-deep gorging myself in the deliciousness.
Which brings me to this latest creation – my white chocolate and raspberry cheesecake slice!!! Actually, that’s a little lie… it’s definitely not a ‘latest creation’. This baby has been making appearances in my kitchen forever. But it IS new to the blog.. so let’s go with that!
Sometimes I’ll make this White Chocolate & Raspberry Cheesecake Slice as a traditional cheesecake… you know what I mean? The whole round-springform-pan-thing. And it’s totally amazing! If you’d rather do that, you can follow the recipe exactly and it will be fab. BUT!!! I have to say that I actually prefer this as a cheesecake slice! It’s easy to cut into pieces, perfect for taking to a special little morning tea… but it’s also AMAZING served as a dessert. It’s like your go-to all-rounder cheesecake slice. I hope I’m selling this to you, because it’s the BEST!!!!
Now you’ve probably noticed that a lot of my cheesecake recipes are no-bake (yes, Tim Tam Cheesecake – I’m looking at you!!), and I really, really do LOVE a no-bake cheesecake. But I know that a lot of people find them quite heavy and filling (not me, because I am a cheesecake fanatic!!!), but baked cheesecakes (or in this case, cheesecake slices) are the total opposite. They’re light, fluffy and totally moorish. Plus they won’t leave you feeling like you need to run a 50km marathon (ha… I’m obviously joking there… I would NEVER run a marathon!). So if you’re like me (and are NOT about to run a marathon), you should totally eat this white chocolate & raspberry cheesecake slice instead. Hehehe!
I know that lots of people get a bit freaked out by baked cheesecakes… argh ‘what if it cracks’, ‘what if it sinks’…!!! Well fear not! Check out my notes section in the recipe below and you’ll be absolutely fine. Seriously, baked cheesecakes are the easiest things ever.
Sooooo my beautiful, lovely, cheesecakey friends… get onto making this white chocolate & raspberry cheesecake slice immediately. Then sit down, turn on Netflix and enjoy the total and utter deliciously yummy bliss. xx
PS. If you need some more cheesecake inspiration in your life, check out my other fave recipes!
The BEST White Chocolate & Raspberry Cheesecake Slice
Ingredients
- 250 g chocolate ripple biscuits or any plain chocolate biscuits, crushed
- 100 g butter melted
- 500 g cream cheese room temperature
- 2 eggs lightly beaten
- 3/4 cup sour cream 175g
- 2/3 cup caster sugar 150g
- 1 tsp vanilla extract
- 150 g white chocolate melted and cooled
- 1 1/2 cups raspberries fresh or frozen, plus extra to decorate
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line a large 32 X 28cm rectangular slice tin with baking paper.
- Place the crushed chocolate biscuits into a bowl and pour over the melted butter. Mix until well combined. Firmly press into the prepared tin and set aside.
- Beat the cream cheese, eggs, sour cream, caster sugar and vanilla extract in a large bowl until smooth and creamy.
- Add the melted chocolate and beat until smooth and combined.
- Fold the raspberries through with a spatula.
- Pour the mixture into the prepared tin and spread out evenly with a spoon.
- Place into the oven for 40-50 minutes or until firm in the centre.
- Leave in the fridge for at least 4 hours (preferably overnight) before cutting into slices.
- Decorate with extra raspberries, berry coulis and melted white chocolate drizzled over the top (optional).
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line a large 32 X 28cm rectangular slice tin with baking paper.
- Place the butter into the Thermomix bowl and melt for 2 mins, Speed 2, 100 degrees (or until melted). Add the chocolate ripple biscuits into the Thermomix bowl and crush on Speed 10, 6 seconds. Firmly press the biscuit mixture into the prepared tin and set aside.
- Place the white chocolate into a clean and dry Thermomix bowl.Melt for 3 minutes, Speed 1, 60 degrees (or until melted). Allow to cool slightly.
- Add the cream cheese, eggs, sour cream, caster sugar and vanilla extract. Mix on Speed 5, 15 seconds. Scrape down the sides of the bowl and repeat for a further 15 seconds (or until smooth).
- Fold the raspberries through with a spatula.
- Pour the mixture into the prepared tin and spread out evenly with a spoon. Place into the oven for 40-50 minutes or until firm in the centre.
- Leave in the fridge for at least 4 hours (preferably overnight) before cutting into slices.
- Decorate with extra raspberries, berry coulis and melted white chocolate drizzled over the top (optional).
Notes
Place a small baking dish filled with water in the bottom of your oven - this will keep your cheesecake slice moist.
Make sure you cook your cheesecake on the oven shelf the furtherest away from the heat source (in a fan-forced oven the heat comes from the top, so place your cheesecake slice on the bottom shelf).
After your slice has finished cooking, leave the oven door slightly ajar for an hour and allow the cheesecake to cool slowly (this will minimise any cracking or sinking).
Nutrition
Can you freeze the unbaked slices…such as Licorice All Sorts,
Hi Marilyn, yes you can freeze the Licorice All Sorts Slice!
Hi, Just wondering, can this slice be frozen? Or, could I halve the recipe ? Love your recipes, every single one I have tried has been great! Irene
Hi Irene, I dont usually freeze cheesecakes (but you could try!). Yes you could have the recipe and use a smaller tin. xx
Just wondering how many days in advance could you make this.
Hi Tania, you can store this in the fridge in an airtight container for up to 3 days. xx