White chocolate berry cheesecake

White chocolate berry cheesecake

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

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

plus 6 hrs or overnight chilling

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.

PER SERVING

667 kcalories, protein 9g, carbohydrate 49g, fat 50 g, saturated fat 29g, fibre 1g, sugar 44g, salt 1.01 g

Recipe from Good Food magazine, June 2009.

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Latest comments and suggestions

Results 21-40

  • Binder photo Sam

    25 July 2009

    Sam rated and commented on this recipe

    5 stars

    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.

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  • Binder photo smitty

    26 July 2009

    smitty rated and commented on this recipe

    4 stars

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

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  • Binder photo fiona

    26 July 2009

    fiona rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Vicky

    30 July 2009

    Vicky commented on this recipe

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

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  • Binder photo Stephie_Kay

    31 July 2009

    Stephie_Kay rated this recipe

    4 stars

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  • Binder photo Sam R

    01 August 2009

    Sam R rated and commented on this recipe

    5 stars

    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).

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  • Binder photo kittyk8te

    02 August 2009

    kittyk8te rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Ellie

    02 August 2009

    Ellie rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Lynda's bake

    03 August 2009

    Lynda's bake rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Jemma

    07 August 2009

    Jemma rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Orla

    08 August 2009

    Orla rated and commented on this recipe

    3 stars

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

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  • Binder photo dietdemon

    20 August 2009

    dietdemon commented on this recipe

    I made this for friends, looked fabulous, next time I would pour more of the strawberry coulis over and serve with Amoretti biscuits on the side, it was delicious, but very rich.

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  • Binder photo anna

    21 August 2009

    anna rated and commented on this recipe

    5 stars

    Excellent! And so presentable. Nearly all of my guests asked for a second helping. Thanks.

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  • Binder photo Hilders

    21 August 2009

    Hilders rated and commented on this recipe

    5 stars

    I have made this twice, and both times it was very well received. It looks so impressive when you bring it to the table when it is SOOOOOOOOOOO easy to make. 1st time I couldn't get any amaretti biscuits so used sponge fingers(boudouir fingers I think) which were ok but the 2nd time I'd got the amerrettis and it really made a difference. This will be my favourite summer dessert for many years. Would like to try it with dark chocolate but not sure it would look as spectacular.

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  • Binder photo Ruthy

    30 August 2009

    Ruthy rated and commented on this recipe

    5 stars

    Made this and took it to a family BBQ today. Left it in the tin and transported it in a cool bag, then turned it out and topped it with the fruit and sauce when I got there. Very well received! It looked and tasted gorgeous-every bit was eaten! Will make it again, definitely!

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  • Binder photo janet

    06 September 2009

    janet commented on this recipe

    made for friends lunch very nice sweet alittle goes a long way

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  • Binder photo baydonjenny

    16 September 2009

    baydonjenny commented on this recipe

    I made this at the week-end for a friend's party, took Ruthy's advice about transporting it, really good idea. To ensure it was really chilled I put it in the freezer for 3 hours before putting it in coolbag, which worked perfectly. Much praise from friends, it certainly had a large wow factor, and have taken photo for family and friends, and will make again for family next w/e.

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  • Binder photo rachg41

    23 September 2009

    rachg41 rated and commented on this recipe

    5 stars

    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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  • Binder photo Sascha

    30 September 2009

    Sascha commented on this recipe

    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..........

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  • Binder photo Rachel

    19 October 2009

    Rachel rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 25 mins

plus 6 hrs or overnight chilling

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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PER SERVING

667 kcalories, protein 9g, carbohydrate 49g, fat 50 g, saturated fat 29g, fibre 1g, sugar 44g, salt 1.01 g

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