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Decadent White Chocolate and Raspberry Cheesecake: Melbourne’s Winter Delight

Indulge in the decadent flavours of wintery Melbourne with our White Chocolate and Raspberry Cheesecake. This luxurious dessert features creamy white chocolate from Sweeties Fruit and Nuts, fresh raspberries from Camberwell Fruit and Veg, and eggs from Golden Rooster Poultry. Perfect for a cosy winter evening, this cheesecake brings a touch of elegance and warmth to your table.

Recipe: White Chocolate and Raspberry Cheesecake

Ingredients:

  • For the Crust:
    • 200g digestive biscuits, crushed
    • 100g unsalted butter, melted
  • For the Filling:
    • 400g cream cheese, softened
    • 200g white chocolate from Sweeties Fruit & Nuts, melted
    • 1 cup caster sugar
    • 1 tsp vanilla extract
    • 300ml thickened cream
    • 3 eggs from Golden Rooster Poultry
    • 1 cup fresh raspberries from Camberwell Fruit and Veg
  • For the Topping:
    • 1/2 cup fresh raspberries
    • 50g white chocolate, melted

Instructions:

  1. Prepare Crust: Mix crushed biscuits with melted butter. Press into the base of a springform pan. Refrigerate while preparing filling.
  2. Make Filling: Beat cream cheese until smooth. Add melted white chocolate, sugar, and vanilla. Mix in thickened cream, then add eggs from Golden Rooster Poultry one at a time. Gently fold in raspberries.
  3. Bake: Pour filling over the crust. Bake at 160°C (320°F) for 50-60 minutes, until set but slightly wobbly in the centre. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
  4. Add Topping: Before serving, top with fresh raspberries and drizzle with melted white chocolate.

This White Chocolate and Raspberry Cheesecake is a luscious and elegant dessert, perfect for a cosy Melbourne winter evening. Visit Camberwell Fresh Food Market Recipes for more delicious recipes!