Who doesn’t love a cheesecake? My favourite flavour combination for pretty much all sweet dishes is white chocolate and raspberry, so naturally, that is what I went for with this one! To keep things easy, there is zero baking required AND, like my dark chocolate tart, it can be made in advance so it is ready to go on Christmas, no fuss at all!

This cheesecake is naturally sweet from the white chocolate, so it is best served with more fresh raspberries and some raspberry coulis. I got my beautiful raspberries from the Fresh Fruit and Veg shop – check them out to get fresh fruit and veggies delivered to your door! Let me know if you decide to make it – comment below and be sure to tag me in your photos  @theglasgowdiet on Instagram!

White Chocolate and Raspberry Cheesecake

Ingredients
200g digestives
100g unsalted butter
400g full fat cream cheese
Zest of half a lemon
200g white chocolate, roughly chopped
200ml double cream
150g fresh raspberries, plus extra to serve
Raspberry coulis, to serve

Method
1. Place the digestives into a sandwich bag and bash them with a rolling pin to a fine crumb. Meanwhile, melt the butter in a saucepan. Add the digestives to the melted butter, toss to combine, then press into a 23cm spring-form cake tin. Place it into the fridge to set.
2. Put a small saucepan over a medium high heat and add some water. Put the white chocolate in a glass bowl that can sit above the pan without the bowl touching the water. Melt the chocolate until smooth, then set aside to cool slightly.
3. While the chocolate cools, lightly beat the cream cheese with the lemon zest. In a separate bowl, whip the cream until slightly thickened.
4. Add the cooled white chocolate to the cream cheese mix and stir to combine, then add the lightly whipped cream. Stir again until everything is well combined, then gently fold in the raspberries. Pour the mixture onto the biscuit base and spread out. Smooth the top over with a spoon or palette knife and place back in the fridge to set overnight. (It will keep in the fridge for a day or two).
5. When ready to serve, take the cake tin out of the fridge and leave for 10 minutes. Remove the cheesecake from the tin and place on a serving dish (don’t bother trying to take the bottom of the cake tin off, it’s not worth the hassle! Cut into slices and serve with more raspberries and some raspberry coulis.