White chocolate berry cheesecake

White chocolate berry cheesecake

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(91 ratings)

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Cooking time

Prep: 25 mins Plus 6 hrs or overnight chilling

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
667
protein
9g
carbs
49g
fat
50g
saturates
29g
fibre
1g
sugar
44g
salt
1.01g

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
  • 5 tbsp raspberry jam
  • 85g amaretti biscuits
  • 200g small strawberries
  • a few blueberries (optional)

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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.

Recipe from Good Food magazine, June 2009

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Comments

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guziaquilina's picture
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This dessert is so delicious and very appropriate for spring/summer time. I edited the recipe by using 2 containers of Light Philadelphia (200g each), 250ml double light cream, and instead of using 170g raspberries & 200g strawberries; I used 370g of strawberries. I think that this type of dessert can be used with all types of fruit. Moreover, I put the dessert in the freezer rather than in the fridge. Everyone, loved it and they even went for more slices. I would recommend such recipe for anyone who wants to make a great impression!

ladyinred1100's picture

Absolutely scrumptious.There was alittle left from Sunday which we eat on Tuesday and it was just as good
Please. Can I make a request that we have the latest comments first instead of last.I much prefer to know what people think now instead of 3 years ago
Many thanks

ladyinred1100's picture

Hi all Made this cheesecake yesterday and just turned it out and decorated. Looks stunning BUT one little disappointment is that the gorgeous amoretti biscuits have gone all soggy (as I thought they would). Someone is asking why theirs collapsed. Just a thought but maybe you didnt whisk it stiff enough. I have to say I wondered how much it needed to be whisked as it didn't actually say so I whisked mine to usual piping consistency Going to devour it with my family later xx

rhudson's picture
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This is a fabulously impressive, stress free pudding. My guests loved it! I placed the strawberries on their bases 'upright' at the point of serving and wedged the other berries in between and it looked so good. The sauce is so lovely. No hassle to make - all in advance and tastes divine!

sxmscorpio's picture

This is a delicious dessert and very easy to prepare. It definitely needs an overnight chill in the fridge and probably would be better frozen because it was only just solid enough to slice after being removed from the loaf pan after being in the fridge for 24 hours...anyone coming for seconds had to spoon it on to their plates as it fell flat. I didn't read the recipe properly and crushed the ameretti biscuits because I presumed it would be that way, but this didn't spoil the appearance or the taste. It also looks very lovely...before it becomes like an Eton mess.

giwilliams's picture
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Made this for New Years Eve. Really easy to make, looked amazing and tasted even better. Guests loved it and came back for more!! Made the day before which I think helped get it fairly firm. The amaretti biscuits did go soft but it didn't affect the taste at all. Fab and will definitely make again.

kateeaton's picture
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Easy to make, tasted divine and impressive looking!

kezza24575's picture
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Made this several times now, easy to make and looks and tastes devine...just don't look at the calories in it!

t44snm's picture
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i made this a few weeks ago! im a bit slow when it comes to leaving comments! it tasted lovely and everyone went mad over it,but even though i put it in the fridge overnight,and only took it out late evening the following day, it was standing for about 10 mins before it started to flop!! the whole thing just collapsed! so we ended up eating a goey mess! i wonder if anyone could tell me what i could have done wrong?? please? as i want to make it again, and i want it to be a success!!!

mrsmcbain's picture
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I made this for a dinner party at the weekend and it was a total success, very impressive and very easy. Couldn't get amaretti biscuits so made my own. My guests said it was the best cheesecake they had ever had and I would have to agree!! Yum yum!!!

judith1948's picture
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Made this for friends and family and we all agreed that it had the WOW factor. It was very easy to make and looks lovely Will certainly make it again.

juliamccartney's picture
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This came out more of a mousse than a cheesecake - quite difficult to slice as fairly soft. Think it would be better served in glasses or individual dishes or has anyone tried it semi frozen as I think that would be lovely? Very tasty - loved the coulis as it made the cheesecake less sweet. I used a base of digestives and gingernuts in melted butter as I don't like amaretto biscuits - it worked really well.

losthemt's picture
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Incredibly easy to make with stunning results, I agree with the other reviewers about making extra sauce for the center. Very calorific!

goldfinger's picture
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I was served this at a dinner party a couple of weeks ago and asked for the recipe, as it was delicious, I couldn't believe how easy it was to make, this is now my favorite desert, yum

goldfinger's picture
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I was served this at a dinner party a couple of weeks ago and asked for the recipe, as it was delicious, I couldn't believe how easy it was to make, this is now my favorite desert, yum

goldfinger's picture
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I was served this at a dinner party a couple of weeks ago and asked for the recipe, as it was delicious, I couldn't believe how easy it was to make, this is now my favorite desert, yum

staceydelahaye's picture
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made this for my in-laws! Trying to impress them and it worked a treat, came out just as the picture, tasted amazing and as you make it the day before there was no stressing of making a dessert on the day.

vicki1511's picture
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Delicious, I made it as a round cheesecake, with half fat cream cheese and it still tasted lovely. It was nice and quick but the result looked and tasted like you'd spent ages on it. Perfect crowd pleaser.

gigi90's picture
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Dont usually excel at desserts but this was so easy and tasted great as well as looking stunning. Next time will make more sauce as it was delicious and really added to the dish. Lovely!

vanessa3338's picture
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Stunning ! So easy to make & a real show stopper when you bring it out at the end of a meal. Rave comments from everyone - very indulgent but very delicious. Highly recommend !

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