White chocolate berry cheesecake

White chocolate berry cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(92 ratings)

By

Magazine subscription – 3 issues for £3

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)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
calotier's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Definitely needs overnight refridgeration. However felt ameretti biscuits were a little soft. Next time, might add the biscuits just before turning out. Nice though.

jemmab's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely loved this recipe. Easy to follow and loved the fact it used a loaf tin rather than a circle tin, gave it an extra "wow" factor.
Im going to try it again but using milk chocolate.

lyndabatchelor's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Thought I'd try this for a bbq with friends and it really turned out to be the most stunning desert. It actually turned out looking exactly like the picture which my deserts never do!! Have made it since and everyone has been impressed. Would thoroughly recommend.

elinorwelch's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this last night - looked exactly as it did in the picture. Totally delicious. I might do without the strawberry sauce the next time - the fruit on top would have been fine and a nice fresh contract to the richness of the cheesecake mixture. Will make again.

kittyk8te's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Superb! Easy, delicious and impressive. The sauce was very good and I found I could easily skip using the blender/processor as the berries were soft enough to pulp through a sieve with a wooden spoon.

samraw's picture
  • 1
  • 2
  • 3
  • 4
  • 5

had to make this at the last minute, but put it in the freezer for 2 or 3 hours and it came out perfectly. really easy, delicious flavours and looked fab. had to use biscotti for the base as no amaretti biscuits available - were much too crunchy and had to be picked up and used as a scoop for the toppping (not an unpleasant experience, but will definitely try to get the right ones next time).

vicks73's picture

I have already made this twice this summer. Everyone raved about it and the presentation is awesome.

fkwool's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I'd give this six stars if we could!! Turned out just as the picture - got rave comments from my family with the recipe passed on. Would also make nice individual desserts in glasses just put the biscuits in first. One to definitely make again - really easy.

smitty78's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Had this in the week and it was lovely, will definelity make it again.

sjhind's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious! I've made it twice now. The scond time I used crushed ginger biscuits, mixed with melted butter to form the base and it was much nicer, as I'm not a fan of amaretti biscuits.

anitasealey's picture

I made this a couple of weeks ago and all my family really liked it, but weren't too keen on the amaretti biscuits. When I make this again I am going to try different sorts of biscuits just to see if they make a difference. Probably also try milk or dark chocolate too! I chilled the dessert for at least 6 hours but do think overnight chilling would have been better!

carlmarsh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Oh, by the way, I think the amaretti biscuits ARE an important element - any substitutes we've tried just don't quite do it.

carlmarsh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I don't usually do desserts, and my wife doesn't usually do cheesecake, but this is definitely the hit of this summer! It's very quick and easy to make (though I agree with Sarah that it's better chilled overnight). My wife's made it four or five times now and it's always wildly popular (and everyone wants the recipe). I think I'll also try Jennie Lee's suggestion for a dark chocolate version, just for a change.

debellie4's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for a family barbeque, everything went. Making another for dinner party this week. Very easy, but very impressive dessert :)

lentillovecake's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious! I made this the night before for a birthday lunch bash and everybody loved it- it looks very pretty and tastes fantastic. (just don't look at the calories in it!)

katiusha's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious! and so easy to make!!

browste1's picture

I made this for our street BBQ. It went down extremely well. I was a little unsure about the uncooked base (just pressing ion the amaretti biscuits in but I needn't have worried, it worked well.

Quick, easy to make and it turned out easily too.

melanieday's picture

Made this for a party it was delicious and it was all eaten !

I prepared as the recipie took out of the loaf tin then added the berries and sauce and froze again so I could then take to my party without having to do any further preparation.

Took to party and although it seemed like an age to defrost it was devine !

claire-jane's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Ive made this cheesecake three times for three different sets of friends and family and each time everyone loves it and goes back for seconds and thirds! It is so easy and quick to make that I'll be making this for years to come. I love it!

oink77's picture
  • 1
  • 2
  • 3
  • 4
  • 5

FANTASTIC - particularly if you are out to impress with NO effort. I also make IT with plain chocolate for friends who prefer this to white and it works like a dream. Have also used the sauce to accompany things like choc mouse and single meringues.

Pages

Questions

Tips