Only at Woolworths

White Chocolate and Raspberry Ripple Cheesecake

Prep Time: 20 minutes | Cooking Time: 80 minutes | Serves: 14


  • 200g sweet biscuit crumbs
  • 100g butter, melted
  • 200g raspberry jam
  • 500g Farmer's Table Baking and Cooking Cream Cheese, softened
  • 220g caster sugar
  • 3 eggs, lightly beaten
  • 200ml sour cream
  • 200g white chocolate melts, melted
  • 150g frozen raspberries
  • Chocolate easter eggs to decorate


Mix biscuit crumbs and butter. Then press into the base of a greased and paper-lined (base and sides) 22cm round springform pan. Chill.

Pass jam through a sieve to remove seeds then set aside.

Beat Farmer’s Table cream cheese and sugar until smooth. Add eggs, sour cream and cooled chocolate. Stir through the frozen raspberries then pour into the prepared base.

Drop tablespoons of raspberry jam over filling and swirl lightly with a skewer.

Bake at 140°C for 80 minutes until only just set. Allow to cool in the oven with the door ajar. Chill.

Decorate with an arrangement of chocolate easter eggs.