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 9.0g, carbohydrate 49.0g, fat 50.0 g, saturated fat 29.0g, fibre 1.0g, sugar 44.0g, salt 1.01 g

Recipe from Good Food magazine, June 2009.

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Latest comments and suggestions

Results 81-100

  • Binder photo montserrat

    28 April 2011

    montserrat rated and commented on this recipe

    5 stars

    I have made this many times now with different variations because it is so easy & tasty. I sometimes use savoiardi instead of amaretti biscuits. The filling variations are endless. I have used kiwi, mango & passion fruit as filling and topping on different occasions. Thank you!

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  • Binder photo Jadzia

    28 April 2011

    Jadzia rated and commented on this recipe

    3 stars

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  • Binder photo jacamaca

    29 May 2011

    jacamaca rated this recipe

    5 stars

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  • Binder photo jackie

    22 June 2011

    jackie commented on this recipe

    made this 3 times now gets better each time , mmm

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  • Binder photo mrshwc

    24 June 2011

    mrshwc commented on this recipe

    I don't have a mixer; could a food processor be used to assemble this instead?

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  • Binder photo lobberjones

    25 June 2011

    lobberjones commented on this recipe

    Love it. So easy so tasty

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  • Binder photo Keeley's

    01 July 2011

    Keeley's rated and commented on this recipe

    5 stars

    Made this dessert for a girlie dinner party. Prepared the night before...finishing touches just before serving. So easy. It looked absolutely stunning and tasted delicious. Will definitely make it again.

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  • Binder photo carly88

    05 July 2011

    carly88 commented on this recipe

    made this at the weekend for my mums 50th bbq...it started to collapse slightly in the sun but luckily it didnt matter as it dissappeared quickly!!!...everyone loved it! i used shortbread biscuits which worked well, it was so creamy and yummy!

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  • Binder photo Val

    11 July 2011

    Val rated and commented on this recipe

    5 stars

    OMG. I wanted to impress and this certainly did. I had read the comments and was a bit worried that it would collapse, so I made sure that I whipped the cheese, cream and sugar thoroughly and I put the dessert in the freezer an hour before serving. I live in Spain and it was impossible to buy amaretto biscuits, so I used crumbed digestives with melted butter. Personally I think this would improve the dessert. Very easy and really does look so impressive, only problem all those calories, still can always diet the next day.

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  • Binder photo Stickytoffee

    31 July 2011

    Stickytoffee rated and commented on this recipe

    5 stars

    Awesome recipe! Made two large ones (doubled the recipe for each one) and made in 2x9" springform tins with the usual digestive biscuit base. I also used more fruit due to the size of the tins. Went down a storm! Will most def be making this again and again.

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  • Binder photo Carolyn

    25 August 2011

    Carolyn rated and commented on this recipe

    5 stars

    Made this for a 21st birthday party, turned out just like the one in the picture! Was very easy to make, I made mine the night before so it was very well chilled. Transported it in the tin in a cool box to the venue and then topped it with the fruit and sauce when there. I used more stawberries and jam for the sauce so there was extra for pouring. Everyone loved it - disappeared very quickly and I only just got to the table in time to claim the last slice!!! Will definitely make again.

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  • Binder photo Slinks

    01 September 2011

    Slinks rated and commented on this recipe

    5 stars

    Great and easy to make, my son loved it - I chopped up a few white chocolate buttons into the cheese mix once it had cooled down a little - zummy!! Best left overnight as suggested above. Oh boy there goes the waist line!

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  • Binder photo jojo123

    11 September 2011

    jojo123 rated and commented on this recipe

    5 stars

    An absolute favorite with friends and looks amazing!

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  • Binder photo chubbychops

    12 September 2011

    chubbychops commented on this recipe

    I made this for my daughters 21st cake. It was amazingly easy and tasted fantastic. I did it in the circular springform tins and topped it with berries and jelly. Was an incredible hit, delicious and impressive. A must try.

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  • Binder photo anna

    03 October 2011

    anna commented on this recipe

    I made this several times with great success. I made it again last Saturday and was disappointed as it did not set enough although it hae been in the fridge overnight. Any clues why anyone??

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  • Binder photo Jellybean81

    06 October 2011

    Jellybean81 rated and commented on this recipe

    5 stars

    Wow! This looked and tasted fantastic although a little rich. So the second time I made it I used 300g full fat and 300g light Philadelphia ans used 40g sugar instead of the 50g. Much better :)

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  • Binder photo xoxsbnxox

    12 December 2011

    xoxsbnxox rated and commented on this recipe

    5 stars

    Really easy to make and a massive hit with friends and family! The fresh fruit on top really makes it :)

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  • Binder photo xoxsbnxox

    12 December 2011

    xoxsbnxox commented on this recipe

    Made with hobnob biscuits instead and was delicious!

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  • Binder photo BigRed59

    21 December 2011

    BigRed59 commented on this recipe

    This has been a winner every time I have made it. I tried half fat Philly and it was also good. I do not live in UK and have difficulty obtaining double cream. Does anyone know of an alternative that would work? Tried mixing single cream with Creme Fraiche d'Isigny but it was still too runny.

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  • Binder photo claire-jane

    31 January 2012

    claire-jane rated and commented on this recipe

    5 stars

    This is a staple that comes out time and time again - BBQ's, work does and Christenings and is loved by all. Alot easier to make that the recipe sounds and I would recommend to all.

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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 9.0g, carbohydrate 49.0g, fat 50.0 g, saturated fat 29.0g, fibre 1.0g, sugar 44.0g, salt 1.01 g

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