A silky smooth white chocolate chocolate cheesecake topped with blackberries, raspberries, blueberries and strawberries, drizzled in white chocolate.
I was up in Liverpool for a couple of days this week and I met up with some of my uni pals. One of the atendees was my bestie, Chloe, who didn’t like cheesecake until I made her a White Chocolate and Mixed Berry one last summer. So I couldn’t not make her and my uni chums one, could I?
Yes, that’s right, I travelled all the way to Liverpool with my trusty hand mixer, new copper measuring spoons and worse for wear loose-bottom tin. The last time I saw my uni gang was well over a year ago, which was before I found my cheesecake powers. It would have been unfair of me not to make one for them since I tease them every week with a new one featuring on my Instagram feed. I had to stick with my trusty White Chocolate and Mixed Berrry Cheesecake that has been known to convert non-cheesecake lovers. This recipe hasn’t failed me yet and it definitely didn’t let me down this time either.
This cheesecake was proclaimed the best one I have made so far by my boyfriend. Not that I did anything different, but the berries I got from Aldi were utterly delicious and paired well with the creamy white chocolate filling. To make this fail safe White Chocolate and Mixed Berry Cheesecake you will need an 8 inch loose-bottom tin and a piping bag.
- 200 grams of digestive biscuits
- 75 grams of unsalted butter, melted
- 300 grams of white chocolate, melted
- 400 grams of soft/cream cheese, room temperature
- 50 grams of icing sugar
- 300 ml of double cream, chilled
- 1 tsp vanilla
- 75 grams of raspberries
- 20 grams of white chocolate, melted
Step 1: Place the digestives into a large mixing bowl, crush them into a fine crumb. Normally I use a rolling pin but my boyfriends ill equipped student kitchen only had a masher, which as you can see it worked very well. Next pour in the melted butter, and mix until all the crushed biscuits are soaked in butter. Tip the buttery biscuit mix into a lined tin, using the back of a tea spoon, pack the biscuits down. Once this is done set the tin in the fridge whilst you make the chocolatey mixed berry cheesecake filling.
Step 2: Pour the chilled double cream, icing sugar and vanilla into a large mixing bowl, using an electric whisk, whip together until the mixture thickens. In the same bowl, fold in the soft cheese, using a spatula.
Step 3: Stir the melted white chocolate into the vanilla cheesecake mixture quickly, using a spatula. Then add in some raspberries and fold together. Remove the tin from fridge, pour the cheesecake over the biscuit base. Use a spatula to smooth it out evenly. Pop the tin back in the fridge for 4 hours or overnight.
Step 4: Once the cheesecake has set, remove it from the tin and place it on a plate. Scatter a load of berries over the top of your cheesecake. Tip the melted white chocolate into a piping bag, snip the tip of the piping bag off and drizzle over the berries. Keep it in the fridge until you want to serve it.
Thanks for visiting, and you may have noticed my site has had a little makeover! Let me know what you think. And enjoy this recipe!