White chocolate berry cheesecake

White chocolate berry cheesecake

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(105 ratings)

Prep: 25 mins Plus 6 hrs or overnight chilling

Easy

Serves 8
A stunning no-cook pudding bursting with summer flavours - great for relaxed entertaining

Nutrition and extra info

Nutrition: per serving

  • kcal667
  • fat50g
  • saturates29g
  • carbs49g
  • sugars44g
  • fibre1g
  • protein9g
  • salt1.01g
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Ingredients

  • 2 x 150g bars white chocolate
  • 2 x 300g tubs soft cheese (we used Philadelphia)
  • 284ml pot double cream
  • 50g caster sugar
  • 170g punnet raspberries
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 5 tbsp raspberry jam
  • 85g amaretti biscuits
  • 200g small strawberries
    Strawberries

    Strawberry

    straw-bare-ee

    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • a few blueberries (optional)
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

Method

  1. Break the chocolate into a glass bowl, then put it over a pan of just simmering water to melt, making sure the bottom of the bowl doesn’t touch the water. Line a lightly oiled 900g loaf tin with cling film.

  2. Whisk the cheese, cream and sugar together, preferably with electric beaters, then stir into the almost-cool melted white chocolate until well combined.

  3. Stir 50g raspberries with 2 tbsp of the jam. Spoon half the cheese mixture into the loaf tin, then spoon the jammy raspberries down the centre. Top with the rest of the cheese mixture, level the top, then press in the biscuits. Cover and chill for 6 hrs or overnight.

  4. Set aside about 6 strawberries. Halve the rest, then warm in a pan with the remaining jam until soft. Whizz in a food processor or with a hand blender, then rub through a sieve to remove the seeds and make a sauce. Add a drop of water if the sauce is too thick.

  5. To serve, carefully turn the tin onto a plate, lift it away and strip off the cling film. Halve the remaining strawberries, then arrange on top of the cake with the remaining raspberries and blueberries (if using). Pour over a little sauce and serve the rest separately for drizzling over.

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Comments, questions and tips

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Comments (138)

popittyr's picture
5

Delicious, so smooth and creamy and so easy to make! I might put a bit less sugar in next time and more fresh raspberries in the middle but that's just to my taste, it was lovely just as it is, I'll definitely be making it again. 5 stars!

Cathiekook's picture
5

Absolutely beautiful cheesecake. I wouldn't change a thing. Everyone loved it.

feiru18's picture
5

Very easy to make, tastes excellent. I made this for a cell group meeting, and everyone likes it and asked for the recipe. It won't disappoint you.

Carla2014's picture

Death by cheesecake. Gorgeous cheese/cream mixture (I used part marscopone and own brand Philadelphia, all full fat). I simplified the fruit to just raspberries and raspberry jam which I warmed and passed through a sieve. Kids and men don't seem to like seeds/ bits so I played safe and created a smooth topping. Used the sauce first, soft cheese mixture on top, then a melted butter and crushed chocolate digestive biscuit base. Set in the fridge and it's been eaten over the course of the weekend. Makes loads and is literally amazing :-)

natsbakes's picture
5

Brilliant recipe! I used 1/2 half fat marscapone and 1/2 full fat, and whipped until it was quite thick. I used about double jammy raspberries in the middle to have a full layer of it. It seemed to have set fine overnight but I did put it in the freezer an hour before serving because some people are saying it gives it a better taste. I was scepticle about how the amaretti biscuits would taste because I don't usually like them, but they were great! Really set the cake off! Was a big hit, would definitely recommend.

horseyh's picture
5

This worked fab, looked amazing and the guests loved it. I only used 320g of Philadelphia (low fat version) but it worked really well. Whipped the cream/ soft cheese/ sugar mixture until it was a fairly thick consistency. Left it to chill overnight and it set well, didn't slump even after been out for a while. Added some small chunks of white chocolate which gave it a nice added crunch. So easy to make but it looked and tasted like it had taken lots of time, effort and skill.

suzisue's picture
5

Fabulous recipe made it with my six year, swapped the biscuits for a traditional digestive biscuit base, was a great success. Thank you

suzisue's picture
5

Fabulous recipe made it with my six year, swapped the biscuits for a traditional digestive biscuit base, was a great success. Thank you

Ozzy_and_Elvis's picture

VERY expensive to make! cost over £10 when I can get one in Iceland for £1.50!

harriet040394@gmail.com's picture

I made this last night for a YouTube video and it worked AMAZINGLY! I don't like amaretto biscuits so used a digestive and butter base instead - it was soooo good! There's a picture here - http://instagram.com/p/sseVZ3Q4yi/?modal=true

Lucy5's picture
5

Delicious cheesecake everyone really enjoyed it. I used low fat soft cheese cause was worried about it being too rich. Next time I would use more amaretti biscuits than the recipe states and I would probably make the soft cheese/choc layer thinner. That's just down to personal preference though. Will definitely make again it was yummy.

Rowlo's picture

Devoured within the blink of an eye!
The most delicious cheesecake ever and so simple to make. I substituted morello cherry jam for the raspberry and swirled it into the mixture.

Tashacs's picture

Do you think if I used a round 8 inch pan this would work? Or should I just stick with the loaf tin? Also what's the best white chocolate to use? Thanks.

Annette A's picture
5

This is another one of those 'you don't have to be a good cook to look like a fantastic one'! This was an absolute hit and so easy to make

vikster67's picture
5

I made this for a family Easter lunch and it was very much liked by all.
I'm no great baker so this suited me well. It was easy to put together and the end result had a resemblance to the picture I'm happy to say.Unfortunately there were no leftovers as my son's head got stuck in it!

dishymummy's picture
5

I tasted the cheesecake after setting overnight and found it to be a bit rich. I think the texture had a lot to do with it as there is a lot of cream cheese filling. I decided to freeze it and wow what a huge difference it makes to both texture and taste.
I'll definitely be making this again as it is a no stress crowd pleaser that looks spectacular.
I'll probably make it without adding sugar next time as the white chocolate does the job on it's own. I love the idea of adding white chocolate chips into the mix too!

Jane.p6's picture

Nice but very sickly and rich, I had to have a tiny piece each time I had some. But it was tasty

megan492's picture

Made this for a dinner party and it was incredibly well received! Everybody loved it! I made it the day before and left in the fridge overnight to set and had no problems. I used an electric hand whisk to combine the cheese, cream and sugar as suggested for a couple of minutes- as the mixture contains double cream the longer you whisk it for the thicker and firmer it will become so if you are finding that it doesn't set whisk for longer!

ellyhammersley's picture

Absolutely amazing and everyone loved it - great as you can make it the day before. I also put it in the freezer for an hour before serving as I am in Cape Town and it was a hot evening so I was worried that it might melt after reading the other comments - it was fine and held up perfectly. I followed the instructions exactly and can't wait to make it again maybe with a different fruit next time x

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Questions (6)

JacobHarmison's picture

Hi I forgot to include the cream will it still be ok?

Jo95mill's picture

Can you freeze the White chocolate berry cheesecake

lwallersmith's picture

Hi there, can you freeze this cheesecake? I would only need to freeze it for a week before serving. Many thanks.

mfransson's picture

When I add the melted chocolate to the cream mixture, it begins to solidify, resulting in a rather lumpy mixture in the end. Why does this happen? I am assuming it is meant to be smooth. How have other people got round this problem?

goodfoodteam's picture

Hi there, thanks for your question, to avoid this, make sure the cream cheese is at room temperature and the chocolate has cooled a little before mixing, the closer in temperature the two mixtures are the easier they will combine together.

harriet040394@gmail.com's picture

Was your mixture cold? Because that would set the chocolate really fast! And did you let the chocolate cool a bit before adding it?

Tips (3)

Terri2Louise's picture
5

Brilliant Recipe - Don't add more than needed in the middle - and don't spread raspberry mixture too close to the edges because it splits in half and doesn't set properly.

Rowlo's picture

If you want a firmer cheesecake, whip the cream to a soft consistency before whipping in the cheese and sugar

Rowlo's picture

Absolutely delicious! In my first attempt the biscuits became very soft and disappeared into the cheesecake. If you want the crunch add them just before serving.