Uploaded December 2025 | Updated September 2026, 1 week ago
Raspberry & white choc cheesecake panettone
Serves 14 | Prep 15 mins (+ cooling & 3 hours chilling time) | Cooking 5 mins
150g fresh or frozen raspberries
¼ cup (55g) caster sugar
1 tbs lemon juice
250g cream cheese, softened
250g mascarpone
180g white chocolate, melted
900g panettone
½ cup (125ml) Frangelico liqueur (optional)
Strawberries, to serve
Raspberries, extra, to serve
Chopped pistachios, to serve
1. Combine the raspberries, sugar and lemon juice in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until raspberries break down and syrup thickens slightly. Strain through a fine sieve into a small jug, discarding solids. Set aside to cool completely.
2. Use an electric mixer to beat the cream cheese, mascarpone and white chocolate until smooth. Add half the raspberry mixture and beat to combine.
3. Use a large serrated knife to cut the panettone horizontally into quarters. Brush cut sides with Frangelico, if using. Place the base on a platter. Spoon over one-quarter of the cheesecake mixture and drizzle with some of the remaining raspberry mixture. Continue layering with the panettone, cheesecake mixture and raspberry mixture, finishing with a cheesecake layer. Place in the fridge for 3 hours or until firm.
4. Drizzle panettone with any remaining raspberry mixture. Top with strawberries, extra raspberries and pistachio to serve.
Raspberry & white choc cheesecake panettone
Serves 14 | Prep 15 mins (+ cooling & 3 hours chilling time) | Cooking 5 mins
150g fresh or frozen raspberries
¼ cup (55g) caster sugar
1 tbs lemon juice
250g cream cheese, softened
250g mascarpone
180g white chocolate, melted
900g panettone
½ cup (125ml) Frangelico liqueur (optional)
Strawberries, to serve
Raspberries, extra, to serve
Chopped pistachios, to serve
1. Combine the raspberries, sugar and lemon juice in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until raspberries break down and syrup thickens slightly. Strain through a fine sieve into a small jug, discarding solids. Set aside to cool completely.
2. Use an electric mixer to beat the cream cheese, mascarpone and white chocolate until smooth. Add half the raspberry mixture and beat to combine.
3. Use a large serrated knife to cut the panettone horizontally into quarters. Brush cut sides with Frangelico, if using. Place the base on a platter. Spoon over one-quarter of the cheesecake mixture and drizzle with some of the remaining raspberry mixture. Continue layering with the panettone, cheesecake mixture and raspberry mixture, finishing with a cheesecake layer. Place in the fridge for 3 hours or until firm.
4. Drizzle panettone with any remaining raspberry mixture. Top with strawberries, extra raspberries and pistachio to serve.
