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Mary Berry White Chocolate Cheesecake Recipe

Mary Berry White Chocolate Cheesecake Recipe

Mary Berry's white chocolate cheesecake is rich, creamy, and set with melted white chocolate — a luxurious no-bake dessert.
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Prep Time 25 minutes
Setting Time 8 hours
Total Time 8 hours 25 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 545
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
  • 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
  • Decoration:
  • 150 g fresh raspberries
  • 50 g white chocolate melted, for drizzling
  • Zest of 1 unwaxed lemon
  • Icing sugar for dusting

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 until smooth. Cool 15 minutes completely.
  3. Beat room-temperature cream cheese and icing sugar until smooth. Add vanilla and lemon juice. Fold in cooled white chocolate until combined.
  4. Whip cold cream to soft peaks. Fold into white chocolate mixture in two additions until just combined.
  5. Spoon onto base. Spread and smooth. Cover loosely. Refrigerate overnight minimum.
  6. Release tin. Arrange raspberries over top. Drizzle with melted white chocolate. Scatter lemon zest. Dust with icing sugar.

Notes

Use good quality white chocolate with cocoa butter — not cheap compound.
Cool white chocolate completely before adding — even slightly warm melts the cream.
Use only 100g icing sugar — white chocolate is sweet and needs less.
Refrigerate overnight — 8 hours minimum, 12 is better.
Raspberries are the perfect decoration — their sharpness balances the sweetness.
Freeze without fresh decoration for up to 2 months.
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