Mary Berry Raspberry And White Chocolate Cheesecake​ Recipe

This vibrant Mary Berry Raspberry and White Chocolate Cheesecake is made with full-fat cream cheese, white chocolate, fresh raspberries, double cream, and a crisp digestive biscuit crust. This recipe creates a creamy, rich, and beautifully balanced dessert where the tartness of the raspberries cuts through the sweetness of the white chocolate, making it perfect for a summer dinner or a beautiful celebration, yielding 8-10 servings.

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Mary Berry Raspberry and White Chocolate Cheesecake Ingredients

For the Base:

• 7 oz (200g) digestive biscuits
• 3 oz (75g) unsalted butter, melted

For the Filling:

• 7 oz (200g) good quality white chocolate
• 1 lb (450g) full-fat cream cheese, at room temperature
• 3 oz (75g) icing sugar (confectioners’ sugar)
• 1 teaspoon vanilla extract
• 10 fl oz (300ml) double cream (heavy cream)
• 4 oz (115g) fresh or frozen (thawed and drained) raspberries

For the Topping (Optional):

• 6 oz (170g) fresh raspberries
• A dusting of icing sugar
• White chocolate shavings

How To Make Mary Berry Raspberry and White Chocolate Cheesecake

1. Prepare the tin: Lightly grease and line the base of an 8-inch (20cm) loose-bottomed springform pan with parchment paper.
2. Melt the chocolate: Break the white chocolate into pieces and place it in a heatproof bowl set over a saucepan of simmering water (a bain-marie). Stir until completely smooth, then remove from the heat and set aside to cool until lukewarm.
3. Make the biscuit base: Crush the digestive biscuits into fine crumbs. Mix with the melted butter until the crumbs are fully coated.
4. Press into the pan: Tip the mixture into the prepared tin. Use the back of a spoon to press the crumbs firmly and evenly across the base. Place the base in the refrigerator to chill for at least 30 minutes.
5. Beat the cream cheese: In a large bowl, beat the room temperature cream cheese with the icing sugar and vanilla extract until the mixture is smooth and light.
6. Add the chocolate: Pour the lukewarm, melted white chocolate into the cream cheese mixture and beat until the filling is smooth and uniform.
7. Whip the double cream: In a separate, clean bowl, whip the double cream (heavy cream) until soft peaks form.
8. Fold the cream and raspberries: Gently fold the whipped cream into the white chocolate cream cheese mixture using a large metal spoon or spatula. Finally, gently fold in the 4 oz of raspberries just until they are dispersed. Do not over-mix, as this will color the whole filling pink.
9. Assemble the cheesecake: Spoon the filling onto the chilled biscuit base. Use an offset spatula or the back of a spoon to smooth the surface.
10. Chill and set: Place the cheesecake in the refrigerator to chill for a minimum of 6 hours, or ideally, overnight, to allow the filling to set completely firm.
11. Garnish and serve: Before serving, carefully remove the cheesecake from the tin. Arrange the remaining fresh raspberries over the top and dust with icing sugar or white chocolate shavings.

Recipe Tips

• Raspberry Incorporation: When adding the raspberries to the filling, fold them in very gently, quickly, and only until just combined. The goal is to keep them mostly whole and prevent their juice from staining the entire filling pink, maintaining the beautiful contrast.
• Temperature is Critical: Ensure both the cream cheese is at room temperature and the white chocolate is only lukewarm (not hot). This prevents the filling from becoming grainy or separating.
• The Magic of Tartness: Do not substitute the raspberries for a sweeter berry. The raspberries’ natural tartness is essential here, as it cuts through the richness of the white chocolate and cream cheese, making the dessert taste balanced and refreshing.
• Always Use Full-Fat: For a reliable, sliceable no-bake cheesecake, you must use full-fat cream cheese and double cream. The high-fat content is what solidifies the filling when it chills.

What To Serve Raspberry and White Chocolate Cheesecake

The best companions for this cheesecake are simple and clean. Serve a slice with an extra drizzle of homemade raspberry coulis to enhance the fruit flavor. A small cup of hot, unsweetened black tea or espresso provides a bitter contrast that prevents the dessert from tasting too rich. A scattering of toasted slivered almonds adds a lovely toasted crunch that complements the white chocolate.

How To Store Raspberry and White Chocolate Cheesecake Leftovers

• Refrigerate: Store the Raspberry and White Chocolate Cheesecake in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 4 days.
• Freeze: This cheesecake freezes well without the fresh berry topping. Once the cake is fully set, freeze it unwrapped until firm. Then, wrap it tightly in plastic wrap followed by aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator.

Mary Berry Raspberry and White Chocolate Cheesecake Nutrition Facts

Serving Size: 1 slice (1/10 of recipe) Approximate values Calories: 450 kcal Total Fat: 35g Saturated Fat: 22g Cholesterol: 95mg Sodium: 235mg Total Carbohydrate: 28g Dietary Fiber: 2g Sugars: 24g Protein: 6g

Frequently Asked Questions

• Can I use frozen raspberries instead of fresh? Yes, but you must thaw them completely and drain them thoroughly before gently folding them into the filling. Excess moisture from frozen berries can make the filling too soft and prevent it from setting properly.
• Why did the raspberries turn my whole filling pink? This happens when you over-mix the raspberries. They are delicate and their color bleeds easily. To prevent this, fold them in very briefly as the last step before chilling, aiming for swirls or pockets of color rather than a uniform blend.
• Can I make this cheesecake ahead of time? Absolutely. This is a perfect make-ahead dessert. You can prepare it completely up to 2 days in advance. Keep it tightly covered in the springform pan in the refrigerator. Wait until just before serving to add the fresh raspberry topping.

Try More Recipes:

• Mary Berry No Bake​ Vanilla Cheesecake
• Mary Berry White Chocolate Cheesecake​ Recipe
• Mary Berry Lemon And Lime​ Cheesecake Recipe