Mary Berry Raspberry And White Chocolate Cheesecake​ Recipe

Mary Berry Raspberry and White Chocolate Cheesecake is a classic British dessert. This no-bake treat combines buttery digestive biscuits with a velvety filling of white chocolate, fresh raspberries, and double cream for a luscious finish.

The first time I made this, I rushed the chocolate cooling and it turned the cream cheese into a grainy mess. Now I always wait until it’s just lukewarm to the touch so the filling stays smooth and holds together properly. If you don’t let it cool enough, the heat will split the cream and you’ll end up with a puddle instead of a cheesecake.

If you do nothing else, make sure you use full-fat cream cheese. Low-fat versions have too much water in them and the cake won’t set firmly enough to slice. It’s the fat content that provides the structure here since we aren’t using gelatine or eggs to thicken it. It’s a reliable choice for a summer lunch when you don’t want to turn the oven on.

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Mary Berry Raspberry and White Chocolate Cheesecake Ingredients

For the Base

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

For the Filling

• 200g (7oz) good quality white chocolate, broken into pieces
• 450g (1lb) full-fat cream cheese, at room temperature
• 75g (3oz) icing sugar
• 1 tsp vanilla extract
• 300ml (10fl oz) double cream
• 115g (4oz) fresh raspberries

For the Topping

• 170g (6oz) 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 a 20cm (8 inch) loose-bottomed springform tin with greaseproof paper. Make sure the paper is flat against the bottom so your biscuit base comes out even and doesn’t get stuck in the gaps.
2. Melt the chocolate: Put the white chocolate pieces in a heatproof bowl set over a saucepan of simmering water on the hob. Stir it occasionally until the mixture is completely smooth, then lift the bowl off the heat and let it sit until it’s just lukewarm.
3. Make the base: Crush the digestive biscuits into fine crumbs by putting them in a freezer bag and bashing them with a rolling pin. Mix these crumbs with the melted butter in a bowl until they look like wet sand and every bit of biscuit is coated.
4. Press the base: Tip the buttery crumbs into your prepared tin and spread them out. Use the back of a large spoon to press them down firmly and evenly, then put the tin in the fridge for 30 minutes to harden. Don’t be afraid to push hard around the edges. A tightly packed base is what stops the cheesecake from falling apart when you try to serve the first slice.
5. Beat the cheese: Put the room temperature cream cheese, icing sugar, and vanilla extract into a large mixing bowl. Beat them together with a wooden spoon or an electric whisk until the mixture is light and there aren’t any lumps of sugar left.
6. Add the chocolate: Pour the lukewarm melted chocolate into the cream cheese mixture and beat it again until it’s a uniform colour. If the chocolate is too cold it’ll form hard little lumps, but if it’s too hot it’ll melt the cheese, so check the temperature with your finger first.
7. Whip the cream: Pour the double cream into a separate clean bowl and whip it until it reaches soft peaks. You’ll know it’s ready when the cream holds its shape but the tips of the peaks fold over gently when you lift the whisk out.
8. Combine the filling: Gently mix the whipped cream into the white chocolate cheese mixture using a large metal spoon. Finally, add the raspberries and give them one or two slow turns so they’re spread out without bursting and dyeing the whole mixture pink.
9. Assemble the cheesecake: Spoon the filling onto the chilled biscuit base and level the surface with a spatula. You can leave it slightly textured or even scatter a few extra crumbs on top for an organic look that isn’t too fussy.
10. Chill and set: Place the cheesecake in the fridge for at least six hours, though leaving it overnight is much better for a clean slice. The white chocolate needs time to firm up again so it can support the weight of the fruit and cream.
11. Serve the cake: Run a thin palette knife around the inside edge of the tin before you release the spring. Slide the cheesecake onto a plate, pile the remaining raspberries on top, and finish with a dusting of icing sugar and chocolate shavings.

Recipe Tips

• Avoid low-fat alternatives. You must use full-fat cream cheese and double cream for this recipe to work. The fat is what allows the mixture to set into a firm cake without needing to add gelatine.
• Check the chocolate temperature. Let the melted white chocolate cool until it feels just barely warm to your skin before mixing it in. If it’s too hot, it’ll turn the cream cheese liquid, and if it’s too cold, it’ll create grainy bits in your filling.
• Mix the berries sparingly. When you add the fruit to the cheese mixture, use a metal spoon and only stir twice. This keeps the raspberries whole and prevents the juice from bleeding into the white filling and turning it a muddy rose colour.
• Use a hot knife for slicing. To get a professional finish, dip a sharp knife into a jug of hot water and wipe it dry between every single cut. The heat helps the blade glide through the chilled chocolate and cheese without sticking or tearing the edges.
• Create an organic topping. Instead of lining up the berries in rows, tumble them onto the centre of the cake and let a few fall to the sides. Adding some scattered biscuit crumbs or roughly chopped chocolate gives it a lovely home-made feel that isn’t too stiff.
• Room temperature cheese is vital. Take your cream cheese out of the fridge an hour before you start. Cold cheese is much harder to beat smooth and often leaves tiny white lumps that are impossible to get rid of once you’ve added the other parts.

What To Serve With Raspberry and White Chocolate Cheesecake

A small jug of pouring cream or a scoop of simple vanilla ice cream works well here. The tartness of extra fresh raspberries on the side helps balance the heavy sweetness of the white chocolate and biscuit base.

For a drink, a crisp dessert wine or a strong cup of Earl Grey tea is a great match. The citrus notes in the tea help to cut through the richness of the cream cheese filling.

How To Store Raspberry and White Chocolate Cheesecake

Fridge Keep the cheesecake in the fridge at all times. Put it in an airtight container or cover the tin tightly with clingfilm to stop it from picking up other flavours from the fridge. It’ll stay fresh and tasty for up to three days.

Reheat This is a no-bake dessert that’s meant to be eaten cold. Do not try to reheat it or put it in the microwave, as the white chocolate and cream will melt instantly and you’ll be left with a soup.

Freeze You can freeze this cheesecake for up to a month as long as you wrap it well. It’s best to freeze it without the fruit topping, then let it thaw in the fridge overnight before adding the fresh raspberries just before you serve it.

Mary Berry Raspberry and White Chocolate Cheesecake Nutrition Facts

Per serving (1 of 12):

• Calories: 485 kcal
• Protein: 5g
• Fat: 39g
• Carbohydrates: 30g
• Sugar: 21g
• Sodium: 215mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use frozen berries for Mary Berry Raspberry and White Chocolate Cheesecake?

Yes, but you need to thaw and drain them thoroughly on kitchen roll first. If they’re too wet, the extra juice will stop the filling from setting and turn the whole cheesecake a dark pink colour.

Why didn’t my cheesecake set properly?

This usually happens if you used a low-fat cream cheese or if you didn’t whip the double cream to a firm enough peak. Make sure you give it at least six hours in the fridge to let the white chocolate firm up the mixture.

Can I make Mary Berry Raspberry and White Chocolate Cheesecake a day ahead?

Yes, this is actually the best way to do it. Making it the night before gives the flavours time to settle and ensures the base and filling are completely chilled and firm before you try to slice it.

Can I use milk chocolate instead of white chocolate?

No, it won’t work the same way because white chocolate has a different cocoa butter content that helps this specific filling set. If you want a milk chocolate version, you’d need a different recipe with different proportions of cream and cheese.

Try More Recipes:

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