Mary Berry Raspberry and White Chocolate Cheesecake Recipe

Name: Mary Berry Raspberry and White Chocolate Cheesecake Recipe
Prep time: 25 min
Ingredients: 200g digestive biscuits; 100g unsalted butter, melted; 300g white chocolate, chopped; 400g full-fat cream cheese; 250ml double cream; 75g icing sugar; 1 tsp vanilla extract; 150g fresh raspberries

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This Mary Berry Raspberry and White Chocolate Cheesecake is a beautifully balanced dessert with a buttery biscuit base, a silky white chocolate filling, and bursts of fresh raspberry flavour. The creamy texture pairs perfectly with the gentle sharpness of the fruit, creating a light yet indulgent cheesecake. It is a no-fuss bake that looks elegant enough for entertaining but simple enough for home bakers. Expect a preparation time of about 25 minutes, with chilling time bringing the total to around 4 hours.

Ingredients

For the Biscuit Base

200g digestive biscuits
100g unsalted butter, melted

For the Cheesecake Filling

300g white chocolate, chopped
400g full-fat cream cheese
250ml double cream
75g icing sugar
1 tsp vanilla extract
150g fresh raspberries

For the Topping

100g fresh raspberries
30g white chocolate, finely grated
A few mint leaves (optional)

How to Make Mary Berry Raspberry and White Chocolate Cheesecake

Prepare the base: Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
Mix with butter: Pour the melted butter over the biscuit crumbs and mix thoroughly until evenly coated.
Press into tin: Spoon the mixture into a 20cm springform tin and press firmly into an even layer. Chill in the refrigerator for 20 minutes to set.
Melt the chocolate: Place the white chocolate in a heatproof bowl and melt gently over a pan of simmering water or in short bursts in the microwave. Allow it to cool slightly.
Make the filling: In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.
Add the cream: Pour in the double cream and whisk until the mixture thickens and becomes light and fluffy.
Combine with chocolate: Fold the melted white chocolate into the cream cheese mixture until evenly blended.
Add raspberries: Gently fold in the fresh raspberries, being careful not to crush them too much.
Assemble the cheesecake: Spoon the filling over the chilled biscuit base and smooth the top with a spatula.
Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, until fully set.
Decorate: Before serving, scatter fresh raspberries on top and sprinkle with grated white chocolate.

Tips

How do I keep the cheesecake filling smooth?

Ensure the cream cheese is at room temperature before mixing. This prevents lumps and helps create a silky filling.

Can I stop the raspberries from sinking?

Gently fold them into the mixture at the end. Avoid overmixing, which can break them apart and release excess juice.

What is the best way to slice cheesecake neatly?

Use a sharp knife dipped in hot water and wipe it clean between slices for smooth, tidy portions.

How do I prevent a crumbly base?

Press the biscuit mixture firmly into the tin and allow it to chill properly before adding the filling.

Serving Suggestions

Serve with extra fresh raspberries on the side
Add a light drizzle of raspberry coulis
Pair with a spoonful of softly whipped cream
Enjoy with a cup of tea or freshly brewed coffee

Storage

Room Temperature

This cheesecake should not be left at room temperature for more than 1 hour, especially in warm conditions.

Refrigerator

Store covered in the refrigerator for up to 3 days. Keep it in an airtight container or wrap the tin well to maintain freshness.

Freezing

You can freeze the cheesecake without toppings for up to 2 months. Wrap it tightly in cling film and foil. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 32g
Protein: 6g
Fat: 30g
Saturated Fat: 18g
Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used, but thaw and drain them well first to prevent excess moisture in the cheesecake.

Can I make this cheesecake in advance?

Yes, this cheesecake is perfect for making ahead. Prepare it the day before and keep it chilled until ready to serve.

What biscuits work best for the base?

Digestive biscuits are traditional and provide the perfect buttery flavour, but graham crackers or shortbread biscuits also work well.

How long does the cheesecake need to set?

For the best texture, chill the cheesecake for at least 4 hours, though overnight chilling gives the firmest result.