Gorgeous Cheesecake Recipe


  • 300 g digestive biscuit
  • 500g mascarpone
  • 600ml double cream
  • 150g butter
  • 400 g white chocolate
  • 30 ml vanilla extract
  • 100g of raspberry jam
  • 500g of fresh raspberry’s
  • 200g of caster sugar


Biscuit Base

Smash the biscuits using a rolling pin in a metal bowl until are powder, melt the butter and mix together. Put the mixture in a round tray and leave in the fridge for 30 min until set.

Cheesecake Filling

Melt the chocolate on bain marie and once is melted leave to cool down for 5 min. In a bowl add the mascarpone with double cream and whisk with a blender until has the consistency of whipped cream and add in the white chocolate and vanilla extract.

Spread the raspberry jam on the biscuit base and spoon the mixture on the top, leave to set for 12 hours in the fridge.

Raspberry coulis:

In a heavy bottom-pan put the raspberries and sugar and bring to boil, simmer for 5 minutes and leave to cool. Blitz the raspberries and pass them on a sieve. Store in a container in the fridge and once the cheesecake is ready to serve spoon the coulis in the top.

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