White chocolate berry cheesecake

White chocolate berry cheesecake

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(109 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

  • kcal667
  • fat50g
  • saturates29g
  • carbs49g
  • sugars44g
  • fibre1g
  • protein9g
  • salt1.01g
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Ingredients

  • 2 x 150g bars white chocolate
    Chocolate

    Chocolate

    chok-let

    Chocolate as we know it in pressed

  • 2 x 300g tubs soft cheese (we used Philadelphia)
  • 284ml pot double cream
  • 50g caster sugar
  • 170g punnet raspberries
    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
    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)
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

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, questions and tips

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Jane.p6
3rd Apr, 2014
Nice but very sickly and rich, I had to have a tiny piece each time I had some. But it was tasty
megan492
26th Mar, 2014
Made this for a dinner party and it was incredibly well received! Everybody loved it! I made it the day before and left in the fridge overnight to set and had no problems. I used an electric hand whisk to combine the cheese, cream and sugar as suggested for a couple of minutes- as the mixture contains double cream the longer you whisk it for the thicker and firmer it will become so if you are finding that it doesn't set whisk for longer!
ellyhammersley
20th Jan, 2014
Absolutely amazing and everyone loved it - great as you can make it the day before. I also put it in the freezer for an hour before serving as I am in Cape Town and it was a hot evening so I was worried that it might melt after reading the other comments - it was fine and held up perfectly. I followed the instructions exactly and can't wait to make it again maybe with a different fruit next time x
willheinz
29th Nov, 2013
Very nice! Check out my Lemon Cheesecake with Summer Fruits Coulis recipe here http://aunichef.wordpress.com/ :)
janelewis26
10th Nov, 2013
The easiest and best chocolate cheesecake recipe ever!!! I always get compliments when I make this. I have also used chocolate oranges instead of white chocolate and used orange segments In between the layers with a chocolate biscuits base, which if your a chocolate orange fan is delicious!!!
woodie1234
15th Mar, 2014
Ahhh wishing I had thought of this, just bought all ingredients!
Nikki1570
26th Jul, 2013
So easy to make and looks and taste delicious!
gracerobertson
14th Jul, 2013
Made this cheesecake quite a few times and it always turns out perfectly! Always a favourite when I make it for family occasions etc and it just tastes so good! I swap the amaretti biscuits for shortbread fingers which go perfectly with the cream and fruit!
eileenlawson
15th Apr, 2013
5.05
Very rich but all the family liked it. I replaced the amaretti biscuits with shortbread fingers. Worked well.
woodie1234
15th Mar, 2014
Good idea...May go a little soft?

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