White Chocolate and Raspberry Cheesecake

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.

 

Strawberry Cheesecake

Summer for me has always been about enjoying strawberries. I can remember when the season was very short because you could only buy locally grown ones. Memories of watching Wimbledon Tennis with a bowl of strawberries and cream – a wonderful combination where neither lasted long enough! Well perhaps the strawberry season lasted a little longer.  Now newer varieties are grown in many areas which extend the season and have a longer shelf life too. Meaning they are available in the stores for many months over the summer.

In U.K. stores they are mainly U.K. grown and here in Canada most are imported from the States, but wherever we have lived the best for me are those grown locally. Because they are not picked to travel far they tend to be left to ripen just that little bit longer which means they are sweet and full of flavour with an aroma which is always more intense. The best are those you can find being sold by the roadside outside the main towns.

A strawberry cheesecake recipe is always a must and here is my classic version. I hope you will enjoy it too.

 

Strawberry Cheesecake

 

This is a classic strawberry cheesecake. It has a sweet crumb base and a creamy cheese filling then topped with heaps of sliced strawberries and a gorgeous strawberry sauce.

 

Strawberry Cheesecake
Prepares: 8 servings (images show 4 servings size)
 
  • Preparation time: 30 minutes
  • Cooking time: 50 minutes
  • Cooling time: about 15 minutes

  • Ingredients

  • Strawberry Cheesecake


  • For the base
  • 170g (6 oz) Graham cracker crumbs (1¼ cups) OR
  • 170g (6 oz) plain digestive biscuits (12)*
  • 50g (1¾ oz) sugar (¼ cup)
  • 50g (1¾ oz) butter, melted (¼ cup)

  • *In North America you can buy packaged baking crumbs ready for using in desserts like cheesecakes. In the U.K. these aren’t readily available, so use plain digestive biscuits and just put them in a large plastic food bag and crush them with a rolling pin until they are broken into very small crumbs.

  • For the filling
  • 2 pkgs (250g each) cream cheese, softened
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 140g (5 oz) caster/white sugar (¾ cup less 2 tsp)
  • ½ tsp vanilla extract

  • For the topping
  • 675g (1 lb 8 oz) strawberries (about 1½ quart punnets)
  • 115g (4 oz) redcurrant jelly (2 tbsp)

  • Equipment
  • 23cm (9 inch) springform pan or loose-bottomed pan


  1. Method
  2. For the base
  3. Preheat the oven to 160°C (325°F) (gas 3)

  4. Mix the crumbs and sugar together in a bowl and pour over the melted butter. Stir to coat the crumb mixture.

  5. Strawberry Cheesecake


  6. Press into the pan pushing some of the crumbs up the sides to form a rim about 2cm (¾ inch) high and 1.25cm (½ in) wide.

  7. Strawberry Cheesecake


  8. Bake for 10 minutes then remove and leave to cool, about 20 minutes.

  9. For the filling
  10. Meanwhile, increase the oven temperature to 180°C (/350°F) gas 4.

  11. Beat the two packets of cheese together until soft and creamy, using a food mixer or electric hand mixer. Add the eggs, sugar and vanilla extract one at a time, beating well between each addition until smooth. Pour into the crumb crust.

  12. Strawberry Cheesecake


  13. Bake for 40 minutes or until just set. Leave to cool then refrigerate while preparing the topping or until 1 hour before you want to serve the cheesecake.

  14. Strawberry Cheesecake


  15. For the topping
  16. Wash, pat dry and hull the strawberries.

  17. Set aside 170g (6 oz) (about ½ small punnet) and purée. Strain so you are left with a smooth sauce.

  18. Melt the redcurrant jelly in a small pan over a low heat, stirring in the purée until blended together.

  19. Strawberry Cheesecake
  20. Strawberry Cheesecake


  21. Remove from the heat and pour into a small serving jug. Set to one side to cool.

  22. Slice the remaining strawberries.

  23. To serve
  24. No more than one hour before serving, carefully remove the cheesecake from the pan and decorate the top with the sliced strawberries.

  25. Strawberry Cheesecake


  26. Serve, cut into wedges and pour the strawberry sauce over.

Updated: July 17, 2017