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White chocolate berry cheesecake

White chocolate berry cheesecake

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(101 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

  • kcalories667
  • 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

    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

    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)

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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.

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Comments (136)

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 !

adamjt8's picture

This was the most amazing pudding Ive ever made. Made it for a dinner party and people are still asking me for the recipe and its still a talking point. Give it a go - you won't be disappointed!!!

countrymouse's picture
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Made this for a charity lunch party. Very disappoininting. Made it well in advance and followed recipe to the letter but it was still really sloppy when turned out. Couldn't really slice it like in the picture. Perhaps add gelatine?? Tasted delicious though!

kermie's picture

Forgot to say that i thought it still tasted good but would take the advice of previous comments and use ginger/digestive combo for the base as the amaretti was a bit overpowering even tho i like all things almond flavour!!!!

kermie's picture

Bit late getting back with result but think that due to my errors, the dessert suffered, despite putting in freezer. It was rather soft and therefore diffficult to slice. What was not eaten melted into a puddle!!
Will be more careful checking weight on cheese tubs in future.

kermie's picture

Have just made this dessert for dinner party tomorrow night only to discover that the two tubs of cream cheese were only 200g each. Oops!!! Will transfer to the freezer tomorrow afternoon for a few hours and hope that it sets properly and will not be too sweet as a result of my error. Will be back with the verdict!!!

siobhanmattey's picture
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Excellent recipe, everyone really enjoyed it. Instead of adding the jam to the sauce I just whizzed strawberries in the blender - found that no extra sweetness was required!

rusty1's picture

Fantastic stunning desert which is absolutely delicious. So easy to make but so impressive. Make the previous day for best results.
I add a bit of kirsch to the sauce and experiment with different fruits.

asclark's picture

A good friend of ours made this for us the other day it was utterly fab! so I am off to get the ingredients for round two!

philinbrighton's picture
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This was prenounced by my mother as the best cheesecake she'd ever had. We didn't use the amaretti buscuits but made up a classic cheesecake mix (with 1/3 ginger buscuits, 1/3 digestives) and pressed it into the top of the tin. Bit of a struggle to get it out of the tin but was very nice

nicdavies's picture

Simple and delicious....what more can you ask!

rachel_jones's picture
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I'm really not a great cook, and never ever make desserts, but a friend recommended this to me. It was so easy to make, and when I brought it in to the dining room I actually got a round of applause and that was before it was eaten. I have made it many times since and tried it with lower fat cream cheese, but the consistency was not quite right. Will be a firm favourite in our house for long time to come.

sascha's picture

Have tried this several times now. I agree with the comment about the boudoir biscuits being superior. Amaretti seem to introduce a confusing almond note to the taste and tend to dominate. Whereas boudoirs absorb the 'local' flavour of cream and summer fruits!. I'm planning a autumnal version with caramelised apple and pear and blackberries..........

ms51rg's picture
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I was a little concerned how this was going to look and was worried about the base, but it turned out fantastic.

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