White Chocolate and Raspberry Cheesecake

 

This recipe is adapted from Mary Berry’s Three-tier White Chocolate and Raspberry Cheesecake. It featured on the Great British Bake-off Masterclass series with Paul Hollywood. I have found it the lightest cheesecake I have ever tasted and it makes a really scrumptious dessert.

 

White Chocolate and Raspberry Cheesecake
Prepares: 10 servings
 
  • Preparation time: 1 hour
  • Cooking time: 40 minutes
  • Cooling and chilling time: about 1 hr 30 minutes

  • Ingredients
  • For the base
  • For U.K.
  • 55g (2 oz) butter
  • 28g (1 oz) dark chocolate
  • 255g (9 oz) digestive or shortbread biscuits

  • For North America
  • 85g (3 oz) butter (⅜ cup or ¾ stick)
  • 255g (9 oz) Oreo baking crumbs (1¾ cups)

  • For the filling
  • 300g (11 oz) good white chocolate (3 x 100g bars)
  • 400g (15 oz) full-fat cream cheese, at room temperature (2 cups)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 150ml (5 fl oz) soured cream (⅔ cup)
  • 1 tsp vanilla extract
  • 225g (8 oz) fresh raspberries (2 cups)

  • For the decoration
  • 55g (2 oz) good white chocolate (½ x 100g bar)
  • 140g (5 oz) fresh raspberries (1¼ cups)
  • 1 tsp icing sugar/powdered sugar
  • 120ml (4 fl oz) double cream/whipping or heavy cream (½ cup)

  • Equipment
  • 23cm (9 inch) springform cake tin or loose-bottomed cake tin
  • piping bag fitted with a medium star nozzle


  1. Method
  2. Grease the sides of the tin and line the base.

  3. Preheat the oven to 170°C (325°F) (gas3)

  4. For the base
  5. For U.K.
  6. Crush the biscuits in a plastic storage bag using a rolling pin until they resemble fine breadcrumbs.

  7. Break the chocolate into pieces and add it with the butter to a small pan. Heat gently until the butter and chocolate have just melted, stirring occasionally. As soon as they have melted, remove from the heat and stir in the biscuit crumbs until thoroughly coated.

  8. For North America
  9. Gently melt the butter in a small pan. As soon as it has melted, remove from the heat and stir in the baking crumbs until thoroughly coated.

  10. Once the crumbs are thoroughly coated, tip into the prepared tin and press evenly over the base, making sure they reach into the edges. Chill while preparing the filling.

  11. For the filling
  12. Put an inch of water into a small pan and heat until just simmering.

  13. Break the chocolate into small pieces and place in a bowl that will sit over the pan of simmering water, making sure the base of the bowl doesn’t touch the water. Leave the chocolate to melt, stirring occasionally until it is smooth. (The water needs to be just at a simmer, as you don’t want the chocolate to get too hot.) Remove from the heat as soon as the chocolate has melted.

  14. Beat the cream cheese in a large bowl until it is a smooth. Add the eggs, soured cream, and vanilla extract and gently whisk until creamy with no lumps remaining. Stir in the melted chocolate.

  15. Spoon half the mixture over the chocolate base. Scatter the raspberries evenly over the mixture but don’t press them down. Spoon the remaining mixture over the raspberries and even the top with a small palette knife or the back of a spoon.

  16. Bake for 40–45 minutes until the cheesecake is just firm around the edge and just set in the middle. There still needs to be a slight wobble as this will prevent it cracking when cooling.

  17. Remove from the oven and leave to cool before transferring it to the fridge to chill.

  18. For the decoration
  19. Put 85g (3 oz) (¾ cup) of the raspberries along with the sugar in a liquidizer or food processor and purée. Press the coulis through a plastic sieve to discard the seeds. Scrape off any excess coulis from the bottom of the sieve. Put to one side.

  20. Next, make chocolate curls from the white chocolate by either carefully running a knife at an angle down the side of the chocolate, or using a vegetable peeler. Set to one side.

  21. Carefully remove the cheesecake from its tin and place on a serving plate.

  22. Whisk the cream until soft peaks form and then spoon in the piping bag. Pipe rosettes of cream round the edge of the cheesecake making sure they touch each other so there are no gaps.

  23. Then spoon the raspberry coulis in the middle and spread evenly over the top. The rosettes of cream should prevent it dripping over the sides.

  24. Arrange the chocolate curls in a mound in the centre of the cheesecake.

  25. Finally, top the rosettes of cream with the remaining raspberries, so they are evenly distributed.

 

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