Rosie Makes: White Chocolate and Raspberry Cheesecake

Mary Berry white chocolate raspberry cheesecake

White chocolate and fruit make a delicious partnership, not least when Summer fruit season comes round – something about that balance between rich, heady sweetness and sharp berry freshness works so well. Cheesecake is always a hit and Mary Berry’s simple white chocolate and raspberry version, made with frozen berries if you can’t get fresh yet, is deliciously light and creamy for a sunny late Spring weekend. There are no eggs, setting or baking involved – just a straightforward assembly job that you leave in the fridge to firm up. The recipe can be prepared in advance, making it perfect for a dinner party or Bank Holiday weekend gathering. To make it, you will need:

For the base:
150g digestive biscuits
75g butter, plus extra for greasing
For the filling:
250g mascarpone
300ml double cream
1 tsp vanilla extract
200g white chocolate, broken into chunks
For the coulis:
400g fresh or frozen raspberries.

First, make the coulis by putting half the raspberries into a small blender, blitzing until runny, then pouring through a sieve into a bowl to remove the seeds. If you are using frozen berries you will need to defrost them a little first.

Mary Berry white chocolate raspberry cheesecake

Next, make the base. Grease and line the base of a 20cm cake tin. Put the biscuits in a bag and crush with a rolling pin until you have fine crumbs with a little texture. Melt the butter, add the biscuits and stir. Spoon into the base of the tin and press using the back of a spoon, then cover and chill. Now make the filling: whisk the mascarpone and cream until it is smooth and has very soft peaks. Stir in the vanilla.

Mary Berry white chocolate raspberry cheesecake

Melt the white chocolate, pour into the mascarpone mixture and stir.

Mary Berry white chocolate raspberry cheesecake

Be careful not to overmix the filling at this stage.

Mary Berry white chocolate raspberry cheesecake

Spoon half the white chocolate mixture over the base. Use the handle of a teaspoon to make a few narrow holes in the mixture right down to the base. Pour or pipe coulis into the holes, reserving some for later.

Mary Berry white chocolate raspberry cheesecake

Spoon the remaining white chocolate mixture on top, then smooth and level it. Cover and chill for a few hours, or overnight.

Mary Berry white chocolate raspberry cheesecake

Mary Berry white chocolate raspberry cheesecake

Mary Berry white chocolate raspberry cheesecake

Remove from the tin and serve with more coulis and fresh raspberries if you have them, or a sprinkling of  grated white chocolate.

Mary Berry white chocolate raspberry cheesecake

Mary Berry white chocolate raspberry cheesecake

What are you baking this weekend? Are you a fruit and white chocolate fan?

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