> Skip to content

Recipe  •  26 July 2016

 

Chelsea's white chocolate & berry cheesecake

This old-timer is one of my most popular recipes at Christmas time.

Year after year my Facebook page is shiny and resplendent with the hundreds of photos people post of this cheesecake. It does look a million bucks and isn’t the slightest bit difficult — you can make it a day in advance and keep it in the fridge without the topping (only add the berries just before serving).

CHELSEA'S WHITE CHOCOLATE & BERRY CHEESECAKE

Serves: 8-10
Prep Time: 35 minutes, plus 3 hours chilling time

Base
350g biscuits (I used double chocolate cookies)
75g butter, softened (almost melted)

 

Filling

250g cream cheese, at room temperature (not the spreadable kind)
200g mascarpone (or use extra cream cheese)
2 tsp vanilla paste or essence
350g good-quality white eating chocolate, chopped

¼ cup cream
¾ cup cream
2–3 punnets ripe berries
½ cup berry jam melted with 2 tbsp water
icing sugar to dust
 

 

Line the base of a round 23–25cm springform cake tin with a circle of baking paper to fit.

Place the biscuits in a food processor and process to a fine crumb, or finely smash in a bag with a rolling pin. Add the butter and mix until well combined. Tip the crumbs into the tin and press into the base. Refrigerate.

Beat the cream cheese, mascarpone and vanilla paste with an electric beater or cake mixer (or lots of elbow grease) for a few minutes until fluffy. Set aside.

Place the chopped chocolate and 1/4 cup of cream in a heatproof bowl sitting over a saucepan of simmering water (make sure the bowl doesn’t touch the water), and heat until just melted, stirring only every now and then (don’t get any water in it). If it seizes, add more cream and keep stirring in a circular motion — it should come back together.

Remove the chocolate from the heat and add a spoonful at a time to the cream cheese mixture, beating after each addition. Whip the cream until it’s nice and thick, but not quite to the usual ‘soft peaks’ stage (you want it just underwhipped otherwise the cheesecake can turn grainy). Gently fold ¼ cup of the whipped cream into the cream cheese mixture to aerate it, then fold through the remaining cream.

Spoon the cream cheese mixture over the biscuit base and smooth with a spatula. Cover and refrigerate for at least 3 hours to set.

Just before you’re ready to serve, carefully remove the cheesecake from the tin, and peel off the baking paper if you can. Slide the cheesecake onto a serving platter and smooth out the sides with a warm knife.

Arrange the fresh berries on top. Drizzle with a little of the melted jam, dust with icing sugar, slice with a hot knife and serve.

The cheesecake’ll go soft on a hot day, so put any leftovers back in the fridge right away. You can freeze the whole cheesecake in the tin for up to 4 weeks by wrapping it tightly in a double layer of cling wrap then a layer of foil.


CHELSEA'S TIPS

 -  You can fold extra chopped berries through the cream cheese mixture after adding the whipped cream (or try freeze-dried berry powder).

 -  If berries aren’t in season, simmer 2 cups frozen berries with ½ cup sugar until it’s thick and jammy, chill and use as the topping.

 -  Make this recipe gluten free by choosing gluten-free biscuits for the bas
e.

More features

See all recipes
Recipe
Bangers and tomato rice

This one-pot tomato rice dish is topped with crispy bite-sized pieces of sausage, toasted rice and shallots cooked in the rendered sausage fat.

Recipe
Spicy Garlic Butter Udon with Smashed Cucumber

There’s a love affair to be explored with spice and dairy, and this is the showcase for it!

Recipe
Crispy Smashed Potato Salad

When I posted my Crispy Smashed Potato Salad recipe in October 2023, it went viral, and everyone and their grandmas started making it.

Recipe
Roasted Apricots, Cardamom Cream and Pistachio Brittle

Make the most of the short apricot season with this quick summery dessert. The apricots are roasted with honey and orange juice and served with a smooth cardamom cream and a crunchy pistachio brittle. It's the perfect laid-back dessert to serve at the end of dinner party.

Recipe
Overnight Protein Porridge with Cinnamon, Turmeric and Cacao

Packed with 36g of protein, Dr Rupy's overnight protein porridge is brimming with nuts, seeds, spices and fruit. The perfect balanced start to the day.

Recipe
Fridge-raid Fattoush

This version of Fattoush is close to the classic salad we all know and love, but differs slightly from the one my mother used to make.

Recipe
Epic Tarragon Roast Chicken

With juicy meat, crispy golden skin and a ton of moreish tarragon and mustard cream sauce, this appropriately named 'epic' chicken will impress at your next Sunday roast.

Recipe
Tahini and Gochujang Noodle Broth with Turkey

This rich and creamy tahini noodle broth with turkey from Dr Rupy is packed with powerhouse flavours and over 40 grams of protein.

Recipe
Aubergine & Fava Beans with Eggs

Bitinjan w Ful ma’ Beyd.

Recipe
Recipe
Hoisin Salmon Sesame Cucumber Salad

Smashing the cucumbers gives them maximum surface area to absorb the delicious dressing in this salad. Topped with falling‑apart baked salmon, this dish is light, quick and tasty.

Recipe
Fish Tacos with Mango Salsa

Welcome summer into your kitchen with these moreish tacos. The mango salsa is the perfect balance of sweet, zesty and flavoursome (try not to eat it all before it gets to the table!)

Looking for more recipes?

See all recipes