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Mary Berry Raspberry and White Chocolate Cheesecake Recipe
Saim Thour

Mary Berry Raspberry and White Chocolate Cheesecake Recipe

This Mary Berry Raspberry and White Chocolate Cheesecake is an elegant no-bake British dessert featuring a crisp digestive biscuit base, a silky white chocolate and mascarpone filling, and a vibrant raspberry coulis ripple. Rich yet refreshing, it's an ideal make-ahead cheesecake for birthdays, dinner parties, holidays, and family celebrations.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 35 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: british
Calories: 607
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuit Base
  • 200 g digestive biscuits crushed into fine crumbs
  • 75 g unsalted butter melted
  • 1 tbsp demerara sugar
  • Butter for greasing the tin
For the Cheesecake Filling
  • 200 g white chocolate melted
  • 250 g full-fat mascarpone cheese
  • 400 g full-fat cream cheese
  • 300 ml double cream
  • 75 g icing sugar
  • 1 tsp vanilla extract
For the Raspberry Layer
  • 300 g fresh raspberries
  • 1 tbsp icing sugar
For Decoration
  • 200 g fresh raspberries
  • Grated white chocolate
  • Raspberry coulis
  • Fresh mint leaves optional

Equipment

  • 20cm springform tin
  • Mixing bowls
  • Electric Hand Mixer
  • Food Processor or Blender
  • Rolling Pin
  • Silicone spatula
  • Palette knife
  • Fine Mesh Sieve
  • Heatproof bowl
  • Saucepan
  • Measuring Cups & Spoons

Method
 

  1. Grease and line a 20cm springform tin with baking parchment. Mix the crushed digestive biscuits, melted butter, and demerara sugar until combined. Press firmly into the base of the tin and chill for 20 minutes.
  2. Melt the white chocolate gently over simmering water or in short microwave bursts. Leave to cool slightly.
  3. Beat the mascarpone, cream cheese, icing sugar, vanilla extract, and double cream until smooth, light, and fluffy.
  4. Fold the cooled melted white chocolate into the cream cheese mixture until fully incorporated.
  5. Blend half of the raspberries with the icing sugar until smooth, then strain through a sieve to make a seedless raspberry coulis.
  6. Spread half of the cheesecake filling over the chilled biscuit base. Pipe or spoon some raspberry coulis into the filling, then add the remaining cheesecake mixture and gently swirl more coulis through the top.
  7. Cover loosely with cling film and refrigerate for at least 6 hours, preferably overnight.
  8. Carefully remove the cheesecake from the tin. Decorate with fresh raspberries, grated white chocolate, raspberry coulis, and mint leaves before serving.

Notes

  • Always use full-fat mascarpone and full-fat cream cheese for the best texture.
  • Do not overmix after adding the melted white chocolate.
  • Chill overnight for cleaner slices.
  • Strain the raspberry coulis for a silky finish.
  • Melt the chocolate gently to prevent it from splitting.
  • Use a hot knife wiped clean between slices.