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Mary Berry Raspberry and White Chocolate Cheesecake Recipe

Mary Berry Raspberry and White Chocolate Cheesecake Recipe

Mary Berry's raspberry and white chocolate cheesecake has a rich white chocolate filling with a vivid raspberry swirl — stunning to look at and wonderful to eat.
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Prep Time 30 minutes
Setting Time 8 hours
Total Time 8 hours 30 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 555
Ingredients Method Notes

Ingredients
  

  • Biscuit Base:
  • 300 g digestive biscuits crushed
  • 150 g unsalted butter melted
  • 1 tbsp caster sugar
  • White Chocolate Filling:
  • 250 g good quality white chocolate finely chopped and melted
  • 600 g full-fat cream cheese room temperature
  • 100 g icing sugar sifted
  • 300 ml double cream cold
  • 1 tsp vanilla extract
  • Juice of ½ lemon
  • Raspberry Swirl:
  • 200 g fresh raspberries
  • 2 tbsp icing sugar
  • Juice of ½ lemon
  • Decoration:
  • 150 g fresh raspberries
  • 50 g white chocolate melted
  • Reserved 2 tbsp raspberry purée
  • Icing sugar freeze-dried raspberries (optional)

Method
 

  1. Press biscuit base very firmly into a 23cm springform tin. Refrigerate 30 minutes.
  2. Melt white chocolate over barely simmering water — stir gently. Cool completely — 15 minutes minimum.
  3. Blend raspberries, icing sugar, and lemon juice. Sieve completely — press every drop through. Set aside.
  4. Beat room-temperature cream cheese and icing sugar until smooth. Beat in cooled white chocolate, vanilla, and lemon juice. Whip cold cream to soft peaks — fold in two additions.
  5. Spoon filling onto base — spread roughly. Drizzle most of the raspberry purée over the surface. Swirl with a skewer in 4–5 broad movements. Smooth surface gently.
  6. Cover loosely. Refrigerate overnight.
  7. Release tin. Arrange fresh raspberries on top. Drizzle melted white chocolate and reserved raspberry purée. Scatter freeze-dried raspberries if using. Dust edges with icing sugar.

Notes

Cool white chocolate completely before adding — warm chocolate melts the whipped cream.
Sieve the raspberry purée completely — seeds in a smooth cheesecake are unpleasant.
Four to five swirling movements only — more gives a uniform pink filling with no visible swirl.
Use good quality white chocolate — it is the primary flavour of this cheesecake.
Dip knife in hot water and wipe between every cut for clean slices that show the swirl.
Freeze without fresh decoration for up to 2 months.
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