White Chocolate & Raspberry Cheesecake Recipe

Every day is National or International something day, but there are some of these days that you can really get behind, usually involving food or gin, and this is one of them.  Today is National Shortbread Day.  Yep, yummy, crumbly, scrumptious shortbread, and we have joined up with Macmillan and Paterson’s Shortbread to bring you this delicious recipe.  Best of all, for every packet of Paterson’s Shortbread sold, Macmillan receives a donation to help people affected by cancer, ensuring no-one need face cancer alone.

White Chocolate & Raspberry Cheesecake

Serves 4


200g Paterson’s Shortbread
100g white chocolate
150ml double cream
150ml condensed milk
1 lemon, juice and finely grated zest
50g raspberries


1. Place the shortbread in a freezer bag and crush carefully with a rolling pin until resembling fine breadcrumbs.

2. Melt the chocolate over a pan of boiling water and add the shortbread crumbs. Stir thoroughly to coat the crumbs.

3. Press the mixture into individual tart tins, then place in the fridge for 15 minutes to set.

4. Retaining a few raspberries for garnish, crush the remaining raspberries lightly to release their juice.

5. Whip the cream until thick but still floppy, then gently fold in the condensed milk with a spatula. Continue to fold gently, adding lemon juice and raspberries.

6. The mixture will start to thicken as you pour it into the chilled biscuit cases. Smooth the tops with a palette knife and return to the fridge to set.

7. Once set, decorate with the remaining berries and serve.

Recipe c/o Paterson's shortbread.
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