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Mary Berry White Chocolate Cheesecake Recipe
Saim Thour

Mary Berry White Chocolate Cheesecake Recipe

This Mary Berry White Chocolate Cheesecake Recipe is rich, creamy, and silky with a buttery biscuit base and smooth white chocolate filling. Whether you prefer the classic no-bake version or the baked version inspired by Mary Berry, this cheesecake is easy to make and perfect for birthdays, Christmas, or dinner parties.
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Prep Time 25 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Servings: 8 Slices
Course: Dessert
Cuisine: british
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Biscuit Base
  • 200 g digestive biscuits finely crushed
  • 100 g unsalted butter melted
For the Filling
  • 300 g white chocolate chopped
  • 400 g full-fat cream cheese
  • 250 ml double cream
  • 150 ml soured cream for baked version
  • 60 g icing sugar
  • 1 tsp vanilla extract
  • 2 free-range eggs baked version only
  • Zest of 1 lemon optional
  • 4 pieces stem ginger finely chopped (optional)
For Decoration
  • Fresh raspberries
  • Strawberries
  • White chocolate curls
  • White chocolate shavings
  • Cocoa powder
  • Grated white chocolate

Equipment

  • 20cm (8-inch) springform cake tin
  • Mixing bowls
  • Electric Hand Mixer
  • Heatproof bowl
  • Saucepan
  • Silicone spatula
  • Baking parchment
  • Whisk

Method
 

  1. Line and grease a 20cm (8-inch) springform cake tin with baking parchment.
  2. Mix crushed digestive biscuits with melted butter until evenly coated.
  3. Press the mixture firmly into the base of the tin and chill for 20 minutes.
  4. Melt the white chocolate over gently simmering water and leave it to cool slightly.
  5. Beat the cream cheese, icing sugar, vanilla, and soured cream until smooth.
  6. Whip the double cream until soft peaks form.
  7. Fold the melted white chocolate into the cream cheese mixture, then gently fold in the whipped cream. Add lemon zest or stem ginger if using.
  8. Pour the filling onto the chilled biscuit base and smooth the top.
  9. For the no-bake version: Refrigerate for at least 4 hours, preferably overnight.
  10. For the baked version: Mix in the eggs, bake at 160°C (Fan 140°C/Gas 3) for 40–45 minutes, cool completely, then chill overnight.
  11. Decorate with white chocolate curls, cocoa powder, raspberries, and strawberries before serving.

Notes

  • Always use full-fat cream cheese for the best texture.
  • Use good-quality white chocolate with real cocoa butter.
  • Let the melted chocolate cool slightly before mixing.
  • Chill overnight for cleaner slices.
  • Do not overheat the white chocolate or it may become grainy.