White Chocolate Cheesecake with Mixed Berries

This rich and creamy easy, no bake White Chocolate Cheesecake is packed with naturally-sweet berries to create a wonderfully decadent dessert for summer!! The freshness and tanginess of the berries pair perfectly with the sweet white chocolate mixture, and the crunchy biscuit base, making it a great and light dessert for showing off summer fruits .

I love a classic cheesecake but I find the No-Bake style cheesecake, the best way to get the true taste of the White Chocolate and the berries together as it stays lighter, creamier, and tastier – completely invigorating the palate. Cheesecakes in principle are very simple dishes as they are comprised of two elements (three including topping) – the base, cheese/chocolate mixture and if you want, a fruit topping. Even though each of these are basic elements, unless each is prepared properly it can lead to differences in flavour and texture which may make the cheesecake less enjoyable. The base needs to be the right thickness when putting into the mould, as if it is too thin, there won’t be a noticeable flavour or texture to help cut through the sweetness of the creamy mixture on top. If it is too thick on the other hand, it can overpower the dish and make it stodgy and less tasty.

The fruits added on top are a crucial element, and it is important to choose well. If there is one I recommend, it would be the raspberries as the tartness in them ensure that the chocolate doesn’t overpower the palate with sweetness. This is a simple yet delicious recipe which is both refreshing and vibrant and sure to be a hit with your friends and family.

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Helpful Tips and Tricks of making White Chocolate Cheesecake:

• You can use either cream cheese or Mascarpone. Philadelphia (or other similar ones) give a bit more of a tart (sharp) taste to it whereas Mascarpone is naturally sweeter. Both set well, but I generally do find that Mascarpone sets slightly better.
• I have tried this with Lotus biscuits as well and they turn out equally delicious with a slightly different flavour.

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White Chocolate Cheesecake with Mixed Berries

Serves: 2 Prep Time: 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For Biscuit Base:

• 50 grams digestive biscuits
• 25 grams butter

For the Filling:

• 100 grams white chocolate
• 25 grams butter
• 125 grams cream cheese or mascarpone 
• 10 grams sugar
• 1 tsp vanilla essence
• 50ml double cream (whipped)

For Garnishing

• Raspberries

 

method

1. Put the digestive biscuits in a food processor and whizz until you have fine crumbs. Melt the butter in a pan and stir in the biscuit crumbs.
2. Line the base and sides of a 12cm springform pan with parchment paper. Then firmly and evenly press the biscuit crumbs into the bottom and chill in the fridge for 30mins.
3. For the filling, put the chocolate and butter in a bowl and set over a pan of simmering water until it melts. DO NOT let the bottom of the bowl touch the water.
4. In a large bowl beat the cream cheese, sugar, vanilla essence and cream and smooth, then fold in the melted chocolate.
5. Pour the mixture into the biscuit base and chill for at least 2 hours or overnight.
6. To remove the cheesecake from the tin, unclip the sides and carefullt remove the parchment paper. Then, with the help of a pallet knife, remove the cheesecake from the base fo the tin and place it on a servng platter.
7. Serve decorated with berries.

Did You Make This Recipe?

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