Raspberry, Mascarpone and White Chocolate Cheesecake

READY IN: 2hrs 20mins




  • Preheat oven to 300F.
  • Melt the buttr in a saucepan, then stir in the crushed cookies and nuts.
  • Press into the base of a 9-inch springform pan.
  • Spread evenly To make the filling: using a wooden spoon, beat the mascarpone and ricotta in a large mixing bowl, then beat in the egg, a little at a time.
  • Add the sugar.
  • Beat until the sugar has dissolved, and the mixture is smooth and creamy Melt the white chocolate gently in a heat proof bowl over a saucepan on simmering water (double boiler).
  • Stir into the cheese mixture.
  • Add the fresh or frozen raspberries and mix lightly Pour into the prepared pan and spread out evenly, then bake for about 1 hour or until just set.
  • Switch off the oven, but do not remove the cheesecake.
  • Let it cool until completely set Remove the cheesecake from the oven after setting and remove the sides of the pan and carefully lift the cheesecake onto a servng plate.
  • Make the topping by mixing together the marscarpone and ricotta cheese in a bowl and spreading it over the top of the cheesecake.
  • Decorate with the white chocolate curls and the fresh raspberries.