Discover the elegance and simplicity of Mary Berry’s White Chocolate and Raspberry Cheesecake, a dessert that effortlessly blends rich flavors and textures. This recipe is a testament to the beauty of classic baking, offering a delightful combination of a crunchy biscuit base, creamy white chocolate filling, and the tartness of fresh raspberries. Perfect for any occasion, from casual gatherings to more formal celebrations, this cheesecake is not only a treat for the palate but also a feast for the eyes.
What is Mary Berry’s White Chocolate and Raspberry Cheesecake Recipe?
Mary Berry’s White Chocolate and Raspberry Cheesecake is a delightful dessert that combines a crunchy digestive biscuit base with a creamy white chocolate and mascarpone filling, topped with a tangy raspberry coulis. It’s a no-bake cheesecake, making it a convenient option for various occasions.
- Related: Mary Berry Raspberry Buns
Why do You Love this Recipe?
- Simple Ingredients: The recipe uses readily available ingredients like digestive biscuits, white chocolate, mascarpone, and fresh raspberries.
- No-Bake Convenience: It requires no baking, making it a great choice for those who prefer not to use an oven.
- Make-Ahead Option: This cheesecake can be made ahead of time, perfect for planning.
- Balance of Flavors: The rich white chocolate pairs perfectly with the fresh tanginess of raspberries.
- Eye-Catching Presentation: Its beautiful layers make it visually appealing.
Ingredients Needed to Make Mary Berry White Chocolate and Raspberry Cake
To make this cake, you will need the following ingredients:
For the base:
- 150g (5oz) digestive biscuits
- 60g (2½oz) butter, plus extra for greasing
- 1 tbsp demerara sugar
For the filling:
- 200g (7oz) white chocolate, broken into chunks
- 250g (9oz) mascarpone cheese
- 300ml (10fl oz) double cream
- 1 tsp vanilla extract
- 500g (15oz) fresh raspberries
- 1 tbsp icing sugar
Equipment
To make this cake, you will need the following equipment:
- A 20cm (8in) round springform tin with deep sides
- A piping bag fitted with a plain nozzle (optional)
- A small heatproof bowl
- A saucepan
- A rolling pin or a food processor
- A spatula
- A whisk
- A blender or a food processor
- A sieve
Step-by-Step Instructions for Mary Berry’s White Chocolate and Raspberry Cheesecake
To make this cake, follow these steps:
Preparation of the Tin:
- Grease the Tin: Lightly grease the base of a 20cm (8in) round springform tin with butter.
- Line with Baking Parchment: Cut a circle of baking parchment to fit the base and place it inside the greased tin.
Making the Base:
- Crush Biscuits: Crush 150g of digestive biscuits into fine crumbs using a rolling pin or a food processor.
- Melt Butter and Sugar: Melt 60g of butter in a small saucepan over low heat and stir in 1 tbsp of demerara sugar.
- Combine and Chill: Add the crushed biscuits to the melted butter mixture and mix well. Press this mixture evenly onto the base of the prepared tin. Chill in the fridge while preparing the filling.
Preparing the Filling:
- Melt White Chocolate: Melt 200g of white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside to cool slightly.
- Whisk Mascarpone Mixture: In a large bowl, whisk together 250g of mascarpone cheese, 300ml of double cream, and 1 tsp of vanilla extract until smooth and thick.
- Add Melted Chocolate: Stir the cooled, melted chocolate into the mascarpone mixture until well combined.
Making the Coulis:
- Blend Raspberries and Sugar: Blend half of the 500g of fresh raspberries with 1 tbsp of icing sugar until smooth.
- Strain the Coulis: Pass the raspberry blend through a sieve to remove seeds. Set aside.
Assembling the Cheesecake:
- Add Filling to Base: Spoon half of the filling over the biscuit base and level it with a spatula.
- Insert Coulis: Make a few small holes in the filling with the handle of a teaspoon, reaching down to the biscuit base. Fill these holes with some of the raspberry coulis, reserving some for decoration.
- Add Remaining Filling: Spoon the remaining filling over the coulis layer and smooth the top with a spatula.
- Chill: Cover the tin with cling film and chill in the fridge for at least 6 hours, or preferably overnight.
Serving the Cheesecake:
- Remove from Tin: Run a knife around the edge of the tin to loosen the cheesecake, then remove the sides and base of the tin.
- Transfer to Serving Plate: Carefully transfer the cheesecake to a serving plate.
- Decorate: Decorate the top of the cheesecake with the remaining raspberries and drizzle with the reserved coulis.
Enjoy!
Your Mary Berry White Chocolate and Raspberry Cheesecake is now ready to serve. Enjoy this delightful dessert!
What Do I Serve With Mary Berry White Chocolate and Raspberry Cheesecake?
- Fresh Fruit: A side of fresh berries complements the cheesecake’s flavors.
- Whipped Cream: A dollop of whipped cream adds extra richness.
- Coffee or Tea: Serve with a hot beverage to balance the sweetness.
- Dessert Wine: A sweet dessert wine can be a sophisticated pairing.
Pro Tips to Make Perfect Mary Berry White Chocolate and Raspberry Cheesecake
- Crumb Consistency: Ensure the biscuit base is finely crushed for a firm and even layer.
- Chocolate Melting: Melt the white chocolate gently to avoid burning.
- Smooth Filling: Whisk the filling ingredients thoroughly for a smooth texture.
- Chilling Time: Allow enough chilling time, preferably overnight, for the cheesecake to set properly.
- Decorating: Apply the coulis and raspberries just before serving to maintain freshness.
- Butter Quality: Use high-quality butter for the base for a richer flavor.
- Avoid Overmixing: Mix the filling just until combined to prevent air bubbles.
- Even Spreading: Spread the filling evenly to avoid uneven thickness.
- Use Fresh Raspberries: For the best flavor, use fresh, ripe raspberries.
- Sieve Coulis: Strain the raspberry coulis to remove seeds for a smoother texture.
- Temperature Control: Keep ingredients like cream cheese at room temperature for easier mixing.
- Test for Doneness: The cheesecake should be firm to the touch but slightly wobbly in the center.
- Cool Gradually: Let the cheesecake cool gradually to room temperature before chilling to prevent cracks.
- Sharp Knife for Slicing: Use a hot, sharp knife to cut clean slices.
- Quality White Chocolate: Choose high-quality white chocolate for a better melt and flavor.
Variations of Mary Berry White Chocolate and Raspberry Cheesecake
- Chocolate Base: Substitute digestive biscuits with chocolate biscuits for a chocolatey base.
- Mixed Berries: Use a mix of berries like strawberries and blueberries along with raspberries.
- Lemon Twist: Add lemon zest to the filling for a citrusy flavor.
- Nutty Crust: Incorporate ground nuts into the base for added texture.
How do I Store and Freeze Mary Berry White Chocolate and Raspberry Cheesecake Leftovers?
Refrigeration
- In an Airtight Container: Store in an airtight container to keep it fresh.
- Duration: It can be refrigerated for up to 3 days.
Freezing
- Freeze Without Toppings: Freeze the cheesecake without the raspberry coulis and fresh raspberries.
- Wrap Well: Wrap the cheesecake in cling film and then aluminum foil.
- Duration: Can be frozen for up to 1 month.
How do I Reheat Mary Berry White Chocolate and Raspberry Cheesecake Leftovers?
- Room Temperature Thawing: Simply take the cheesecake out of the fridge and let it come to room temperature for about 15 minutes before serving. This process ensures the cheesecake maintains its texture and flavor.
- Avoid Microwave or Oven: Do not reheat the cheesecake in a microwave or oven as it can alter its texture.
FAQs
Why is my cheesecake base too hard?
If your cheesecake base is too hard, it’s likely due to over-compacting the biscuit crumbs while pressing them into the tin. To avoid this, gently press the crumbs to form an even layer without applying too much pressure. Also, ensure your butter-to-biscuit ratio is correct as per the recipe.
How can I prevent my cheesecake from cracking?
Cheesecakes often crack if they’re over-mixed, introducing too much air into the filling. To prevent this, mix the filling just until combined and smooth. Also, ensure the cheesecake is chilled adequately, as per the recipe instructions, to set properly.
My cheesecake filling is too runny. What did I do wrong?
The runny filling can result from not whisking the cream and mascarpone mixture enough or from melting the white chocolate at too high a temperature. Whisk the cream and mascarpone until it’s just thick enough to hold its shape, and melt the chocolate gently to avoid overheating.
How do I get the perfect texture for my cheesecake?
The key to achieving the perfect texture lies in the balance of ingredients and the chilling time. Ensure you’re using the correct amounts of mascarpone, cream, and chocolate, and allow the cheesecake to chill overnight for the best results.
Can I freeze this cheesecake, and how should I thaw it?
Yes, you can freeze the cheesecake. Wrap it tightly in cling film and then aluminum foil before freezing. To thaw, transfer it to the refrigerator for several hours or overnight. Avoid thawing at room temperature as it can affect the texture and consistency of the cheesecake.
Final Words
In conclusion, Mary Berry’s White Chocolate and Raspberry Cheesecake is more than just a dessert; it’s a culinary experience. With its balance of flavors and textures, it’s sure to impress anyone who tries it. Whether you’re a seasoned baker or new to the kitchen, this recipe provides a straightforward approach to creating a stunning and delicious cheesecake. Serve it at your next gathering and watch as it becomes the centerpiece of your dessert table, earning compliments and requests for the recipe.