White chocolate berry cheesecake

White chocolate berry cheesecake

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(113 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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georgie89
13th Sep, 2012
4.05
Made this for a meal with friends, they all loved it! Will definitely make it again :)
Mumma-g
11th Sep, 2012
4.05
Really east to make & it tastes great! Also, look good for a dinner party.
cindersofstamford
28th Aug, 2012
4.05
Forgot to rate oops
cindersofstamford
28th Aug, 2012
4.05
Amazing desert. My hubby hates cheesecake and I love it so thought I'd try this and see if I could sneak it in. He said it was one f his favourite puds. Will make again for sure. I did change the biscuits I used caramel biscuits and next time I thing I will add a layer before the raspberries in the centre but that's just me playing it really is perfect as it is
mrsnomad
19th Aug, 2012
PS - make it the day before to allow for setting!!!!
mrsnomad
19th Aug, 2012
I've made this a few times now... AWESOME - gets comments every time I made it. I have refined it now and make the following changes - Leave out the caster sugar - the white chocolate makes it sweet enough. I also only used raspberries which I sieved to make a coulis (with the jam, hubby hates pips!) which I then added layers of within the cheese mix when placing in my dishes. I used individual glasses/moulds (you could use silicon muffin cases) as usually I want only 6 portions.... this way you get at least 12 portions and can freeze the extras for the next time. (Or halve the recipe!) I tried various ways with the amaretti, favouring crumbling a few on the bottom. sinking one whole one into the middle of the cheese mix, and then decorating the top with extra coulis and another sprinkle.
sarahmariejones
11th Aug, 2012
5.05
This recipe is AMAZING!! Everyone thought i bought it from the shops, i had to show the tin as evidence!. It looks fantastic, tastes fantastic and people even took it home despite it melting slightly. I cooked it exactly as recommended. The only difference. i prepared it the night before and I put it in the freezer one hour before serving. It held perfectly.
rhi789's picture
rhi789
3rd Jul, 2012
5.05
Best summer pudding very refreshing and sweet perfect end to a hot summer day and very easy recipe to create :)
eleanormayo
1st Jul, 2012
3.05
For anyone in doubt, this needs gelatine, when I turned mine out it took about 5 mins to collapse completed. Tasted delicious, but looked a frightful mess!!
mezza789
10th Jun, 2012
I have made this dessert a few times! I have adjusted the recipe by using a very low fat soft cheese. Substitute cream but the double version and no one can tell that you have lowered the fat content!! If you do this the cheesecake should be made in few stages do that it is completely chilled!!

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