White chocolate berry cheesecake

White chocolate berry cheesecake

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(112 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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kimatclova
4th Jun, 2012
Brilliant recipe! Love it
jezebel1989
23rd May, 2012
5.05
This is the most amazing recipe!!!!!!!!!!!!!!!!!! My family and my boyfriends family didnt believe i had actually made it! looked fantastic!! I followed the recipe exactly and it could not have turned out better!!!!!!!!! I have written down the recipe a million times incase I lose it.....IT IS AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!
luebkeval
11th May, 2012
I have just made this today for the first time and can't believe how easy it is to do. I just followed the recipe as it is I don't think it needs adjusting. It looks stunning when served and tastes delicious. I am not a great fan of white chocolate but my husband is and he thoroughly enjoyed it. I will definitely be doing it again when I want to impress at my next dinner party or barbecue. My advice is to give it a go and ENJOY !!!
pudin-pie
12th Oct, 2013
Thank-you so much I was a little nervous but your comments convinced me to do it. This is for a Thanks-giving meal in Canada and from what you have said I shall give it a go.
ellenr55
11th Apr, 2012
5.05
I made this for a family get together wished I had made 2, will be making it again.
claire-jane
31st Jan, 2012
5.05
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.
bigred59
21st Dec, 2011
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.
xoxsbnxox
12th Dec, 2011
5.05
Made with hobnob biscuits instead and was delicious!
xoxsbnxox
12th Dec, 2011
5.05
Really easy to make and a massive hit with friends and family! The fresh fruit on top really makes it :)
jellybean1981
6th Oct, 2011
5.05
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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