Mrs P’s recipe. 


220g plain digestive biscuits

100g unsalted butter

2 x 200g bars white chocolate

284ml carton double cream

250g full-fat soft cheese (Philadelphia)

250g mascarpone



Carton of raspberries (fresh or frozen) with extra to serve (optional)

50g caster sugar




1. Line the base of a 20cm springform tin with a disc of non-stick baking paper.

2. Whizz biscuits in food processor until like breadcrumbs, or use rolling pin.

3. Melt butter and then stir into biscuit mixture

4. Tip biscuit mixture in and press firmly to cover the base in an even layer.

5. Cover and keep until ready to make topping.

6. Break chocolate into small pieces into a heatproof bowl. Put it over a pan of simmering water, then remove the pan from the heat and set aside until the chocolate has melted. Stir once or twice.

7. Remove bowl from pan and leave to cool slightly, not too cool as may solidify when mixed with cheese and cream.

8. Gently beat the cream, cheese and mascarpone in a bowl until well combined, (don’t overbeat or it will go too stiff).

9. Stir in the melted chocolate until the mixture is smooth.

10. Spoon this mixture onto the biscuit base and put the cheesecake back into the fridge for at least three hours or overnight.


1. Defrost raspberries if frozen. Blend half to three quarters of the raspberries in a blender or processor, keeping some back to use for later when serving.

2. Add small amount water about 3-4 tbsp, add sugar to taste

3. Sieve into a bowl a couple of times until nearly no seeds and leave until needed.