Project Description

Billington’s Gingerbread White Chocolate and Raspberry Cheesecake

Brighten up your weekend with our Billington’s Gingerbread White Chocolate and Raspberry Cheesecake packed with delicious ingredients. Here’s how to make it:


  1. Preheat the oven to 170°C, gas mark 3. Mix the crushed biscuits with the melted butter and spread evenly into the base of a 20cm greased and base-lined spring-form tin. Ensure the biscuit mixture is pressed well into the tin.
  2. Beat together the soft cheese, sugar and lemon zest until smooth. Gradually beat in the whole eggs and 2 egg yolks.
  3. Melt the chocolate with the double cream in a small pan over a very low heat, stirring continuously until smooth. Cool, then fold into the cream cheese mixture. Spoon the whole mixture into the tin, level the surface, then bake for 35-40 minutes until only just set. The top should still wobble a little when you shake the tin. Remove from the oven and cool on a wire rack for a couple of hours, then chill for at least 2 hours, preferably overnight.
  4. Carefully remove the cheesecake from the tin and place on a serving plate. Top with raspberries and sprinkle with white chocolate shavings. Serve and enjoy!

To buy Billington’s Gingerbread online, please click here.


  1. 125g Billington’s Gingerbread, crushed into fine crumbs with a rolling pin
  2. 35g unsalted butter, melted
  3. 400g full fat soft cheese
  4. 100g caster sugar
  5. Grated zest of 1 lemon
  6. 4 Free Range Eggs, medium, 2 whole and 2 yolks
  7. 100g White Chocolate, broken into chunks
  8. 100ml double cream
  9. 300g fresh raspberries
  10. White chocolate shavings to decorate