Here’s the recipe for "Elegant White Chocolate Ras

Ingredients

For the Crust:

200g digestive biscuits, crushed

100g melted butter

For the Filling:

500g cream cheese (room temperature)

200g white chocolate, melted and slightly cooled

150g powdered sugar

200ml heavy cream

2 eggs

1 tsp vanilla extract

1 tsp cornstarch

100g fresh or frozen raspberries

For Garnish:

Extra raspberries

White chocolate shavings

Instructions

1. Prepare the crust:

Preheat the oven to 160°C (320°F).

Mix the crushed biscuits with melted butter until well combined.

Press the mixture into the bottom of a springform pan (about 20 cm/8 inches).

Bake for 10 minutes, then let it cool.

2. Make the filling:

In a large bowl, beat the cream cheese and powdered sugar until smooth.

Add the melted white chocolate and mix until well combined.

Stir in the eggs one at a time, then add the vanilla extract and cornstarch.

Gently fold in the heavy cream until the mixture is smooth.

3. Assemble and bake:

Pour half of the cheesecake batter over the crust.

Scatter raspberries over the batter, then pour the remaining batter on top.

Bake for about 50–60 minutes or until the center is slightly wobbly but set.

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

4. Cool and serve:

Refrigerate the cheesecake for at least 4 hours (preferably overnight).

Garnish with extra raspberries and white chocolate shavings before serving.

Enjoy your White Chocolate Raspberry Cheesecake!