Raspberry White Chocolate Cheesecake Recipe
Here’s a Raspberry White Chocolate Cheesecake recipe inspired by the delicious image you sent:
Raspberry White Chocolate Cheesecake Recipe
Ingredients For the crust:200g digestive biscuits or graham crackers (crushed)100g melted butter
For the filling:300g white chocolate (chopped)500g cream cheese (room temperature)200ml heavy cream100g powdered sugar1 tsp vanilla extract200g fresh raspberries50g chopped almonds or white chocolate chunks (optional)
For the topping:100g fresh raspberries Chocolate sauce (melted dark chocolate or store-bought)
Optional: powdered sugar for dusting
Instructions
1 Make the crust: Mix the crushed biscuits with melted butter. Press into the bottom of a springform pan (20–23 cm).Chill in the fridge for 20–30 minutes.
2. Prepare the filling: Melt the white chocolate gently over a double boiler or in the microwave (30-sec intervals).In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Fold the melted white chocolate into the cream cheese mixture. Gently fold in the whipped cream. Add the raspberries and almonds or chocolate chunks (optional) and mix lightly.
3. Assemble the cheesecake: Pour the filling onto the chilled crust. Smooth the top and refrigerate for at least 6 hours (overnight is best).
4. Decorate: Top with fresh raspberries. Drizzle generously with chocolate sauce. Dust with powdered sugar if desired.—
Enjoy chilled! 
Let me know if you want the Arabic or French version too
