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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annagrima
3rd Oct, 2011
5.05
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??
chubbychops
12th Sep, 2011
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.
jofieldgreen
11th Sep, 2011
5.05
An absolute favorite with friends and looks amazing!
slinks5911
1st Sep, 2011
5.05
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!
stcm11
25th Aug, 2011
5.05
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.
andrewgarrard
31st Jul, 2011
5.05
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.
frankielou
11th Jul, 2011
5.05
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.
carly88
5th Jul, 2011
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!
keeleymartin
1st Jul, 2011
5.05
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.
lobberjones
25th Jun, 2011
Love it. So easy so tasty

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