White chocolate berry cheesecake

White chocolate berry cheesecake

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(115 ratings)

Prep: 25 mins Plus 6 hrs or overnight chilling


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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  • 2 x 150g bars white chocolate



    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



    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



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • a few blueberries (optional)



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


  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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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!!!
15th Mar, 2014
Ahhh wishing I had thought of this, just bought all ingredients!
26th Jul, 2013
So easy to make and looks and taste delicious!
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!
15th Apr, 2013
Very rich but all the family liked it. I replaced the amaretti biscuits with shortbread fingers. Worked well.
15th Mar, 2014
Good idea...May go a little soft?
9th Apr, 2013
I made this yesterday but replaced the amaretti biscuits with a traditional crushed digestive base and it tasted delicious! Even my boyfriend who usually teases me about my bad cooking said it was one of the best cheesecakes he'd ever tasted!
19th Mar, 2013
Cara - try these: http://www.bbc.co.uk/food/recipes/amarettibistcuits_67183 (I use half quantities). Very easy and ideal when you have spare egg whites.
11th Feb, 2013
I cannot find amaretti biscuits in any supermarket. What other biscuit can you use? Please help!!!
11th Jan, 2013
Made this for the desert of Christmas Day. Really easy and quick to make and looked very impressive on the table. Very sweet and turns out much larger than the picture makes out.


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