White Chocolate, Raspberry and Prosecco Cheesecake

 In Snacks

Who doesn’t love cheesecake? This chocolate, raspberry and prosecco version makes a really indulgent dessert!

Serves: 6–8
Prep time: 30 minutes, plus chilling


For the base:

  • 150g digestive biscuits
  • 60g butter, plus extra for greasing
  • 1 tbsp demerara sugar

For the topping:

  • 200g white chocolate
  • 1 x 250g tub of full-fat
  • mascarpone cheese
  • 300ml pouring double cream
  • 1 tsp vanilla extract
  • John Morley Raspberry and Prosecco Filling
  • Fresh raspberries for decoration


  1. You will need a 20cm (8in) round spring-form tin with deep sides, and a piping bag fitted with a plain nozzle (optional). Butter the base of the tin and line with a disc of baking paper.
  2. To make the base, measure the biscuits into a resealable freezer bag and use a rolling pin, or the base of a saucepan, to crush into fine crumbs, but still with a bit of texture.
  3. Heat the butter in a small saucepan over a low heat until just melted. Add the crushed biscuits and sugar and stir until combined. Spoon into the base of the prepared tin and press with the back of a spoon until level. Chill in the fridge while you make the topping.
  4. Break the chocolate into a separate bowl (see tip), and sit it on top of a pan of simmering water. Stir until melted but not hot, then leave to cool down for 5–10 minutes until cool but still liquid.
  5. Meanwhile, tip the mascarpone into a bowl, and mix with a spatula to loosen so it is soft. Stir in the cream and vanilla extract, stirring with the spatula until smooth.
  6. Pour the melted chocolate into the bowl with the mascarpone mixture and stir to combine, taking care not to over-mix.
  7. Spoon half the white chocolate mixture on to the biscuit base in the tin. Use the handle of a teaspoon to make a few small holes in the white chocolate mixture, pushing right down to the top of the biscuit base.
  8. To complete the cheesecake, spread a layer of John Morley Raspberry and Prosecco Filling onto the cheesecake and finish by garnishing with fresh raspberries.
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