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 61-80

  • Binder photo Vicki

    11 August 2010

    Vicki rated and commented on this recipe

    4 stars

    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.

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  • Binder photo buxombabe

    23 August 2010

    buxombabe rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Marmy

    24 August 2010

    Marmy rated and commented on this recipe

    5 stars

    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

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  • Binder photo Marmy

    24 August 2010

    Marmy commented on this recipe

    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

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  • Binder photo Marmy

    24 August 2010

    Marmy commented on this recipe

    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

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  • Binder photo lorraine

    28 August 2010

    lorraine rated and commented on this recipe

    5 stars

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

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  • Binder photo cupcake

    30 August 2010

    cupcake rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Judy

    30 August 2010

    Judy rated and commented on this recipe

    5 stars

    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.

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  • Binder photo mrsmcbain

    31 August 2010

    mrsmcbain rated and commented on this recipe

    5 stars

    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!!!

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  • Binder photo t44snm

    24 September 2010

    t44snm rated and commented on this recipe

    5 stars

    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!!!

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  • Binder photo Kerry

    24 September 2010

    Kerry rated and commented on this recipe

    5 stars

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

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  • Binder photo Kee

    23 October 2010

    Kee rated and commented on this recipe

    5 stars

    Easy to make, tasted divine and impressive looking!

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  • Binder photo Georgina

    01 January 2011

    Georgina rated and commented on this recipe

    5 stars

    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.

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  • Binder photo kasia

    26 January 2011

    kasia rated this recipe

    5 stars

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  • Binder photo sxmscorpio

    02 March 2011

    sxmscorpio commented on this recipe

    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.

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  • Binder photo Bex

    09 March 2011

    Bex rated and commented on this recipe

    5 stars

    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!

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  • Binder photo ladyinred

    03 April 2011

    ladyinred commented on this recipe

    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

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  • Binder photo ladyinred

    06 April 2011

    ladyinred commented on this recipe

    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

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  • Binder photo Guzi

    11 April 2011

    Guzi rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Hazy

    26 April 2011

    Hazy rated and commented on this recipe

    5 stars

    Brilliant! Really easy to make and looked really impressive. Used mascapone instead of cream cheese, didn't include the jam, and used mixed frozen red fruit with red and blackcurrants, which cut through the richness of the cheesecake. I was cooking for 8 so was great to have something I could make the day before and then just turned out and put fruit on before serving.

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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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