In the Hollingsworth household, every family meal warrants the appearance of my mother-in-law’s white chocolate and raspberry cheesecake. It’s become somewhat of institution – she once made a Baileys cheesecake instead and all hell broke loose, so she’s definitely learnt her lesson there! Be it a Sunday roast or a birthday gathering, you can count on two things – firstly that you will go home ridiculously full up (the food is amazing and enough to feed at least one small army) and secondly that a white chocolate and raspberry cheesecake will feature as part of the ever-abundant dessert buffet. And for good reason – there’s something undeniably perfect about the combination of tart, juicy raspberries with the rich, creamy sweetness of white chocolate.
So really I think it was only a matter of time before I tried my hand at a healthified version as after all the original contains a LOT of sugar as well as a tonne of cream cheese, which is not only super processed but also doesn’t seem to be very friendly to my body! I’m so pleased with the end result; it’s gorgeously sweet, creamy and chocolatey and the best thing about it is that it only requires nine ingredients! So these days when it’s our turn to host a family gathering this is what I make instead, and it seems to go down just as well!
For the base
- 1 cup cashews
- 1 1/2 cups oats
- 1 cup dates
- 1/2 tsp vanilla extract
For the raspberry and white chocolate layer
- 1 cup raspberries, plus extra for decorating
- 1 cup cacao butter
- 2/3 cup coconut cream
- 1 1/2 cup cashews, soaked in water for at least 4 hours
- 4 tbsp coconut oil, melted
- 1/2 cup maple syrup
- 1/2 tsp vanilla extract
For the white chocolate to decorate on top (optional)
- 1/4 cup cacao butter
- 2 tbsp maple syrup
- 3 tbsp coconut oil
- 1/4 tsp vanilla extract
To make the base, combine the ingredients in a food processor and whizz for a couple of minutes until a sticky mixture forms. Spoon this into a cake tin (one with a removable base is best) or mould and place in the freezer.
For the raspberry and white chocolate layer, pop the cashews in a food processor or high speed blender with the maple syrup and the coconut cream and blend for a couple of minutes until they form a smooth, creamy liquid. Pour into a bowl and stir in the coconut oil and vanilla extract. To melt the cacao butter, place it in a bowl over a saucepan half-full of water and heat on the hob until the cacao butter is totally liquid. Pour this into your mixing bowl with the other ingredients and stir well. Finally, stir in the raspberries, remove your cake tin or mould from the freezer and pour the cheesecake mixture in. Place back in the freezer for at least 2-3 hours to allow it to harden.
Once the cheesecake has set, remove from the freezer and take out of the tin or mould. If you’re decorating it with white chocolate on top, melt the cacao butter using the same method as above, then stir in the other ingredients. Drizzle over the cheesecake and decorate with extra raspberries if you fancy.
Love, Mrs H xx