Waitrose and Partners
Raspberry & white chocolate ginger cheesecake

Raspberry & white chocolate ginger cheesecake

This cheesecake recipe works brilliantly all year round. The warmth of the ginger makes it feel suitably warming in the winter months, while the lightness of the cheesecake and fresh raspberries brings a summery layer to the dish.

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  • Serves8
  • CourseDessert
  • Prepare20 mins
  • Cook40 mins
  • Total time1 hr
  • Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 125g Waitrose 1 Belgian Dark Chocolate & Ginger Biscuits, crushed with a rolling pin
  • 35g unsalted butter, melted
  • 400g full-fat soft cheese
  • 100g caster sugar
  • 1 Grated zest of lemon
  • 4 Waitrose British Blacktail Free Range Eggs, medium, 2 whole and 2 yolks
  • 100g Cooks’ Homebaking White Chocolate, broken into chunks
  • 100ml double cream
  • 100ml soured cream
  • 300g raspberries
  • White chocolate stars, to decorate


  1. Preheat the oven to 170°C, gas mark 3. Mix the crushed biscuits with the melted butter and press into the base of a 20cm greased and base-lined spring-form tin.

  2. Beat together the soft cheese, sugar and lemon zest until smooth, then gradually beat in the whole eggs and 2 egg yolks.

  3. Melt the chocolate with the double cream in a small pan over a very low heat, and stir until smooth. Cool, then fold into the cheese ingredients. Spoon the whole mixture into the tin, level the surface, then bake for 35-40 minutes until only just set. The top should still wobble a little when you shake the tin. Remove from the oven and cool on a wire rack for a couple of hours, then chill for at least 2 hours, overnight if possible.

  4. Carefully remove the cheesecake from the tin and place on a serving plate. Spread the soured cream over the surface and top with the raspberries. Scatter with white chocolate stars and serve.


Typical values per serving when made using specific products in recipe


2,117kJ/ 509kcals



Saturated Fat












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3 out of 5 stars1 rating