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Berry white chocolate cheesecake recipe

Berry white chocolate cheesecake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Chocolate cheesecake
  • White chocolate cheesecake

This is a super-delicious cheesecake, which is the perfect end to any meal. A biscuit base is filled with a white chocolate, strawberry and raspberry cheesecake filling.

6 people made this

IngredientsServes: 8

  • Base
  • 50g margarine, melted
  • 200g rich tea biscuits, crushed
  • Filling
  • 400g cream cheese
  • 2 eggs
  • 3 tablespoons caster sugar
  • 200g white chocolate, melted and cooled slightly
  • 175g fresh strawberries
  • 75g fresh raspberries

MethodPrep:20min ›Cook:1hr ›Extra time:2hr cooling › Ready in:3hr20min

  1. Preheat oven to 150 C / Gas 2.
  2. To make the base, stir together margarine and biscuit crumbs. Press firmly into a 20cm loose-bottomed cake tin.
  3. Beat mascarpone cheese until smooth, then beat in eggs and sugar. Fold in strawberries, raspberries and chocolate. Pour into prepared base.
  4. Bake in preheated oven for 1 hour. Turn the oven off. Let the cheesecake cool in the oven with the door slightly ajar.
  5. When completely cool, chill until ready to serve.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

Watch how!

Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

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Recipe Summary

  • 2 cups crushed graham crackers
  • 1 cup slivered almonds
  • ½ cup white sugar
  • ¼ cup clarified butter, melted
  • 2 tablespoons caramel topping
  • 1 pound white chocolate, chopped
  • 4 (8 ounce) packages cream cheese, softened
  • ¾ cup white sugar
  • 4 eggs, beaten
  • 2 egg yolks
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ cup white sugar
  • 1 teaspoon cornstarch
  • ¼ cup water
  • 1 pint fresh blueberries
  • 2 teaspoons lemon juice

Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.

Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.

Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.

Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool, and store in a glass jar.

This should be more well known and well used! Chopping up truffles and stirring them in gives each eater a delicious surprise. White chocolate Lindt truffles go incredibly well with the Baileys in the cream cheese layer.

The gold wrappers of the chocolate truffles look so fantastic on the cheesecake. If you want you can remove the wrappers first but I’ve found when presented everyone loves that they are wrapped. Especially when children are involved the truffles get pinched off the top.

Luckily guests will find extra truffles inside the cheesecake so not to worry about the ones on the top. They will be surprised with how well the truffles taste with the Baileys. (Don’t eat the wrappers).

This strawberry and blueberry Dessert Lasagna is perfect summer dessert recipe- light, easy and no oven required. It’s a combo of my No Bake Strawberry Jello Lasagna and White Chocolate Blueberry Lasagna.

Very Berry Dessert Lasagna is easy, layered, no bake dessert. First, bottom layer is Oreo crust. It’s just a simple mixture of crushed Golden Oreos and melted butter, pressed in the bottom of the pan.

Oreo crust is followed by delicious strawberry mousse made with strawberry Jello, Greek yogurt, whipped cream and diced fresh strawberries.

White layer in the middle is no bake cheesecake. Then, there’s blue layer-fresh blueberry mousse with Greek yogurt, berry blue Jello and whipped cream, too.

All these delicious layers are topped with more whipped cream and white chocolate curls. White chocolate is perfect match with fresh summer berries. Chocolate curls complement the flavors and makes awesome texture combo with smooth and creamy mousse and cheesecake layers.

However, this Strawberry and Blueberry Dessert Lasagna is quick and easy dessert recipe for delicious summer treat. Also, red, white and blue dessert is definitely fun and festive idea for 4th of July party.

It’s really simple to make, it doesn’t take much of active prep time. But It’s the best to be made a day before serving because it needs 5-6 hours to set.

Definitely, this summer you should try this light and refreshing sweet treat.

Berry and white chocolate cheesecake crumb bars

Pre heat the oven to 170°C and line a 28cm x 20cm cake tin or baking dish with baking paper and grease the sides with non stick cooking spray.

For the crumble, place the biscuits in a food processor and blend until fine. Combine it with the flour and sugar.

Use your fingertips to rub the butter into the dry mixture until it resembles the texture of coarse breadcrumbs.

Press two cups of this mixture into the base of the lined tin to form an even crust. Bake, 10 mins.

For the cheesecake, whisk all of the ingredients together until smooth. Pour it over the baked base. Chop the chocolate into chunks.

Spoon the berries over the cheesecake mixture and sprinkle the chocolate on top. Scatter the remaining crumble on top and bake, 30 mins.

Allow the cheesecake to cool in the tin before transferring it to the fridge to cool for at least 3 hours or overnight until firm.

The white chocolate can easily be replaced with dark or milk chocolate, if preferred.

Cheesecake swirl brownies

Not only does the white cheesecake swirl liven up the appearance of plain old brown brownies, it also balances out the very dark and rich chocolate brownie.

White chocolate and berry cheesecake

  • 500g cream cheese, softened
  • 250g ricotta
  • 1⅓ cups (295g) caster (superfine) sugar
  • 1 tablespoon finely grated lime rind
  • 2 tablespoons lime juice
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 tablespoon cornflour (cornstarch)
  • 1 tablespoon water
  • 180g white chocolate, melted
  • 250g frozen mixed berries
  • 650g store-bought shortbread biscuits
  • 1 cup (120g) almond meal (ground almonds)
  • 180g unsalted butter, melted
  1. To make the biscuit base, place the biscuits and almond meal in a food processor and process until the mixture resembles fine breadcrumbs. Add the butter and process to combine. Using the back of a spoon, press the mixture into the base and sides of a lightly greased 24cm x 34cm rectangular tin lined with non-stick baking paper, ensuring the paper extends 3cm up the sides of the tin. Refrigerate for 1 hour or until firm. Preheat oven to 150°C (300°F).
  2. Place the cream cheese, ricotta, sugar, lime rind and juice, vanilla and eggs in a food processor and process until smooth.
  3. Place the cornflour and water in a bowl and mix until smooth. Scrape down the sides of the food processor bowl, add the cornflour mixture and the chocolate and process to combine. Pour the mixture over the biscuit base and sprinkle with berries.
  4. Bake for 55 minutes – 60 minutes or until set. Allow to cool at room temperature for 1 hour before refrigerating for 3–4 hours or until firm. Using the extended baking paper to help you, lift the cheesecake from the tin and transfer it to a serving dish to serve. Serves 12.

Tip: The cheesecake can be made one day ahead and kept in an airtight container in the fridge until ready to serve.

Recipe Summary

  • ½ cup unsalted butter, melted
  • ½ cup firmly packed brown sugar
  • ¼ cup white sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 pinch ground nutmeg
  • ½ cup fresh blueberries
  • ½ cup fresh blackberries
  • ½ cup fresh raspberries
  • ½ cup sliced fresh strawberries
  • ½ cup white chocolate chips

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch pan with enough parchment paper to have overhang on all sides.

Mix together melted butter, brown sugar, and white sugar in a large bowl with an electric mixer until thoroughly combined and mixture begins to lighten in color. Mix in egg, vanilla, and almond extract until thoroughly combined. Add in flour, baking soda, salt, and nutmeg, and mix until just combined. Gently fold in berries and white chocolate chips.

Pour batter into the prepared pan. Carefully spread into an even layer.

Place pan into preheated oven and bake until blondies are golden brown and set, 35 to 40 minutes. Remove blondies from oven and allow to cool completely in the pan. Gently lift out of the pan using the excess parchment paper. Cut into 16 squares.


For the base:
100 g dark chocolate digestive biscuits, crushed
50 g butter, melted
For the filling:
200 g Belgian white chocolate, chopped
300 ml double cream
300 g full-fat cream cheese
½ tsp vanilla extract
100 g dark chocolate (39 per cent cocoa solids)

White Chocolate Berry Cheesecake

Meanwhile, in a small saucepan combine puréed raspberries, sugar, and cornstarch, stirring well.

Cook and stir over medium heat until thickened and bubbly.

Cook and stir 2 minutes more. Set aside to cool.

Meanwhile melt chocolate over low heat, stirring.

In a large bowl beat cream cheese and ½ cup sugar with electric mixer on medium speed until well blended.

Add eggs, 1 at a time, beating just until combined after each addition.

Gradually beat in melted white chocolate until blended.

Spread over crumb crust. Spoon ½ cup of raspberry mixture over filling swirl with a knife to marbleize.

Cover and chill remaining raspberry sauce return to room temperature before serving.

Bake in a 350℉ (180℃) F oven for 35 to 40 minutes or until center appears set when shaken.

Cool 15 minutes on a wire rack.

Loosen crust from sides of pan.

Cool 30 minutes more remove sides of pan.

Chill at least 4 hours before slicing. Serve with remaining raspberry mixture.

Related Video

Please halve the filling. Made this for my 9 inch springform pan and it wasn't even close to big enough for all the filling. Scooped out over 2 cups, and it STILL rose over an inch out of the pan and collapsed down into a cracked mess.

Great recipe!! Used a bit less chocolate than the recipe calls for (about 3/4) and it was sooo good. Diced up my strawberries and let them sit in the glaze overnight before draining them and adding on top.

Four forks for the recipe . ONE FORK for the technical folks. As pointed out by a previous reviewer, the recipe as originally published in April 2000 (I have a copy) includes the instruction about adding the melted chocolate. FIX THIS PUBLISHED RECIPE to include that sentence!

I originally printed out this recipe in 2004. The directions telling you when to add the white chocolate were on that recipe. After you have added the whipping cream, sour cream and vanilla and beaten until smooth, gradually add the melted white chocolate beating until smooth. Pour filling into crust. This is a looker if you take your time with the strawberries. This cheesecake was donated to a fund raiser for their dessert dash and the highest bid was $350.00 and the first dessert chosen. I'll say no more.

This is the best cheesecake ever and always gets the highest reviews from my family. This one is now in the holiday rotation. I sub the chocolate crust with biscoff cookies instead. A tangy/acidic fruit sauce complements it well to cut the richness.

When do I add the white chocolate chips? Not included in recipe!!

Hi Where do the apricot preseves go? I don't see it in the recipe just in ingredient list. Thanks!

I have been making this recipe since the recipe came out. It is my go to dessert for a crowd. I never order cheesecake in restaurants because it cannot beat this recipe. There is no need to change anything. Outstanding.

This is my new favorite cheesecake recipe. Made it several times. I add the melted white chocolate to the filling just before adding it to the pan. I used vanilla wafer cookies instead of chocolate. works fine. 1 pint of strawberries will work especially now since they are out of season and very expensive

The recipe results are decadent and simply delicious. Be forewarned, this recipe makes a lot of cheesecake. Also, I was able to search the recipe online and found where the chocolate is to be inserted "Gradually add melted white chocolate, beating until mixture is smooth. Pour filling into crust." This is after all the filling ingredients are mixed. Also, once the strawberries are applied, the cake should really be eaten shortly after or the berries will start to breakdown. Also, I baked the cake in convection and cut down the time to 1 hour and it was perfect. This cheesecake was just so good.

This is my favorite, by far, go to cheesecake recipe! I've been making it since the recipe was first published. Sometimes I make a raspberry coulis instead of topping it with strawberries. The strawberries on top make it difficult to slice the cake. To prevent cracks, turn off the oven when the cake is done, leave the oven door closed for a few min., then gradually open the door, about 5 inches at a time. Wait about 20 minutes before opening the door any further. Gradually cooling the cake is the key. Do not refrigerate until the cake is completely cooled to room temp., but this cake MUST be made at least a day ahead. The topping cannot be placed until an hour or so before serving since the strawberries start to soften up. Wonderful, wonderful cake and well worth the time and effort!

This cheesecake is great,and I've been making it for years - easy (as cheesecakes go) and delicious. Even people who don't like cheesecake (like me!)will like this cake. When the 10-inch version is too much, I buy the ready-made Oreo crusts and make 2-3 of those - works well for the holidays when you have to bring a dish to several potlucks/parties. If I have extra filling, I'll fill a couple ramekins (with cookies on the bottom) for individual desserts.

I've made this many times. I substitute gluten-free oreos so I can eat it, and decrease the butter to 1/4 cup. This is the one they all request.

This was fantastic. I experienced none of the issues with cracking or sticking that others did. It was rich, creamy, and perfect.

This is my official Cheesecake recipe. I make it all the time and everyone just can't get enough it's delicious.

LOVE LOVE LOVE. This cheesecake!! I have made it dozens of times and it turns out perfectly and impresses everyone. Like everyone else has said just add the white chocolate at the end after letting it cool from melting. It does make a lot of cheesecake but everyone fights over the leftovers! I normally make a graham cracker crust and use raspberries instead of strawberries. Excellent!

Excellent!! I always get rave reviews whenever I make this. Everyone always says "this is better than the cheesecake factory!". Like others, I added the white chocolate at the end. The last time I made this, I put caramel on top instead of the strawberries. The caramel topping I made from the Salted Caramel Ice Cream recipe on this site. This makes a MASSIVE amount of cheesecake. It filled my 10" pan nearly to the top. Next time I'll probably reduce the amount by 3/4 and bake it in a 9" pan.

I really, really liked this recipe and I am only giving it 3 forks because of the lack of explanation on the part of Bon Apetit in regards to when to add the white chocolate. It is in my opinion just ridiculous that they do not have that in the recipe! However, I made the recipe and all in all it went well. I substituted chocolate graham crackers for the crust and actually halved the recipe to fit an 8-inch springform pan. I added the white chocolate at the end and it worked out well. If I made this recipe again I would make sure to butter the pan all of the way to the top because the filling stuck and there were cracks in the crust, I would also like to try folding in the white chocolate as opposed to mixing it in. Other than that it was a great dessert!

I made this for a dinner party and it was the best cheesecake we have ever had. I didnt use the white chocolate, but otherwise - to die for!

I've not made this yet and it probably is a good recipe judging from the good reviews. I'm just wondering why Epicurious did not correct the instruction error.. there is no instruction when to add the melted white chocolate. This would be most helpful for those new to baking.

Iɽ give this recipe four forks, despite the lack of specification on when to add the white chocolate. (Alright, I completely forgot until I was putting it into the oven one time. ) Also, I've made this both with the chocolate crust in the recipe and a simple graham cracker crust. The graham cracker crust was far better with this, in my opinion. Delicious recipe in the end though! It can pull off either crust. :)

I've made this recipe dozens of times. The only changes I make are to bake in a water bath. Just be sure your foil goes all the way up, and use the large sheets of heavy duty foil. I add the white chocolate at the end of the mixing, being sure to add it slowly so that it does not "cook" the batter.

Would someone at Epicurious PLEASE finish this recipe! Do you add the white chocolate to the filling or spread it over the top? I also had a problem with the crust sticking to the pan. Why wrap the pan in foil if it's not to be baked in water bath? This cake makes a beautiful presentation and tastes wonderful, but trying to get it from the pan to a plate and still looking great is nearly impossible! I would make it again, but with a few adjustments to the recipe.

The problems I had with this recipe is that it doesn't say when to add the chocolate and it was really hard to get the crust and the cake to come out together. What did I do wrong with the crust? Otherwise looked really nice and had a great taste

I made this cheesecake for my boyfriend on Valentines Day. I made it two days in advance and let it rest in the fridge. Instead of topping it with strawberries, I got little lindt milk chocolate hearts and covered the top with them. I then chopped up fresh strawberries, sprinkled with a little sugar and served them along side the slice. I used oreo cookies to make the crust and it was amazing. I have had cheesecake in New York and this recipe doesn't even compare. This is a wonderful and easy recipe, I highly recommend.


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