Mary Berry Raspberry and White Chocolate Cheesecake Recipe​

This baked raspberry and white chocolate cheesecake is the kind of dessert that looks special, but is completely doable at home with a little patience. You get a crisp buttery biscuit base, a thick and creamy white chocolate filling, and pockets of sharp raspberry that cut through the richness beautifully. I’d call it a confident beginner to intermediate bake because the steps are simple, but cooling and chilling matter. Total time is around 6 hours including chilling, with about 25 minutes of hands-on prep.

Ingredients

For the biscuit base

• 250g digestive biscuits
• 110g unsalted butter, melted
• 1 tbsp caster sugar (optional, for a slightly sweeter base)
• Pinch of fine salt

For the cheesecake filling

• 200g white chocolate, chopped
• 600g full-fat cream cheese, at room temperature
• 250g mascarpone, at room temperature
• 150g caster sugar
• 2 tbsp plain flour
• 2 tsp vanilla extract
• Finely grated zest of 1 lemon
• 3 large eggs, at room temperature
• 150ml double cream
• Pinch of fine salt

For the raspberry ripple and topping

• 200g raspberries (fresh or frozen)
• 1 tbsp caster sugar
• 1 tsp lemon juice
• 150g fresh raspberries, to finish
• 30 to 50g white chocolate, curled or grated, to finish

How to Make Raspberry and White Chocolate Cheesecake

Oven preparation and tin set-up

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the cheesecake bakes evenly.
• Line the tin: Grease the sides of a 20cm springform tin and line the base with baking parchment. Wrap the outside of the tin with a double layer of foil, bringing it up the sides to help protect the base from butter leaks.

Make the biscuit base

• Crumb the biscuits: Blitz the digestives in a food processor until fine, or bash them in a bag with a rolling pin.
• Mix and press: Stir the crumbs with melted butter, caster sugar (if using) and a pinch of salt. Tip into the tin and press down firmly, especially around the edges, so it holds together when sliced.
• Chill: Refrigerate the base while you make the filling, about 10 minutes. This helps it set and keeps it crisp.

Mix the filling and raspberry ripple

• Melt the chocolate: Melt the white chocolate gently in a heatproof bowl over a pan of barely simmering water (or in short microwave bursts). Leave it to cool until just warm. Hot chocolate can split the mixture.
• Beat the cheeses and sugar: In a large bowl, beat the cream cheese, mascarpone and caster sugar until smooth. Add the flour, vanilla, lemon zest and salt, then mix again until fully combined.
• Add eggs and cream: Beat in the eggs one at a time on low speed, mixing just until each disappears. Stir in the double cream.
• Stir in white chocolate: Pour in the cooled white chocolate and mix gently until silky and even.
• Make a quick raspberry sauce: Put 200g raspberries in a small saucepan with 1 tbsp caster sugar and 1 tsp lemon juice. Heat for 2 to 3 minutes until juicy, then mash. For a smoother ripple, push through a sieve to remove the seeds.

Assemble and bake

• Fill the tin: Pour the cheesecake mixture over the chilled base and level the top.
• Create the ripple: Spoon small dots of raspberry sauce over the surface. Drag a skewer or butter knife through the dots in gentle swirls, keeping it light so you do not disturb the base.
• Bake: Bake for 55 to 65 minutes. The edges should look set and slightly puffed, while the centre should still have a small wobble when you gently shake the tin.

Cooling, chilling, and finishing

• Cool slowly: Turn the oven off, open the door a crack, and leave the cheesecake inside for 1 hour. This gentle cool helps prevent cracks.
• Chill: Remove to a wire rack and cool to room temperature, then refrigerate for at least 4 hours (overnight is even better) until fully set.
• Decorate: Unmould, slide onto a serving plate, then top with fresh raspberries and white chocolate curls or grated white chocolate.
• Slice neatly: Dip a sharp knife in hot water, wipe dry, and slice. Repeat between cuts for clean, bakery-style portions.

Tips

How do I stop my cheesecake cracking?

Most cracks come from sudden temperature changes or overbaking. Bake until the centre still wobbles slightly, then cool it gradually in the switched-off oven with the door ajar. Avoid overmixing once the eggs go in, as too much air can also contribute to splitting.

Why is my base soggy?

A soggy base is usually from butter leaks or condensation. Line the base well, press the crumbs firmly, and always chill the base before filling. If you know your tin is prone to leaking, sit it on a baking tray and keep the foil wrap in place.

How do I avoid a lumpy filling?

Use room-temperature cream cheese, mascarpone and eggs, and mix on low speed. Cold cream cheese tends to clump, and vigorous mixing can make the cheesecake puff and fall.

Can I make the raspberry ripple without a sieve?

Yes. If you do not mind seeds, simply mash the warmed raspberries well and swirl as is. For a cleaner look and smoother texture, sieving is worth it.

Serving Suggestions

• Serve with extra fresh raspberries and a dusting of icing sugar.
• Add a spoonful of crème fraîche on the side for a gentle tang.
• Drizzle with a little raspberry coulis or warmed seedless raspberry jam.
• Pair with tea, coffee, or a glass of chilled dessert wine for a special finish.

Storage

Room temperature

Keep the cheesecake out for serving, but do not leave it at room temperature for more than 2 hours. It softens quickly because of the dairy.

Refrigerator

Store covered in the fridge for up to 4 days. For the best flavour and texture, let slices sit at room temperature for 10 minutes before serving.

Freezing

Freeze the cheesecake (without fresh raspberry topping) for up to 2 months. Wrap slices individually in cling film, then place in a freezer bag or airtight container. Defrost overnight in the fridge and add fresh fruit and chocolate just before serving.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 42g
• Protein: 8g
• Fat: 36g
• Saturated fat: 21g
• Sodium: 320mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Raspberry & White Chocolate Cheesecake

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

12

slices

Prep time

25

minutes

Cooking time

1

hour 

Total time

360

minutes

Calories

520

kcal

1

hour 

25

minutes

A creamy baked cheesecake with a buttery biscuit base, silky white chocolate filling, and a bright raspberry ripple. Elegant enough for guests, simple enough for a relaxed weekend bake.

Ingredients

• For the biscuit base

• 250g digestive biscuits

• 110g unsalted butter, melted

• 1 tbsp caster sugar (optional)

• Pinch of fine salt

• For the filling

• 200g white chocolate, chopped

• 600g full-fat cream cheese (room temperature)

• 250g mascarpone (room temperature)

• 150g caster sugar

• 2 tbsp plain flour

• 2 tsp vanilla extract

• Finely grated zest of 1 lemon

• 3 large eggs (room temperature)

• 150ml double cream

• Pinch of fine salt

• For the raspberry ripple and topping

• 200g raspberries (fresh or frozen)

• 1 tbsp caster sugar

• 1 tsp lemon juice

• 150g fresh raspberries, to serve

• 30–50g white chocolate, curled or grated, to finish

Directions

• Preheat the oven to 160°C (140°C fan). Grease and line the base of a 20cm springform tin, then wrap the outside with a double layer of foil.
• Blitz the digestive biscuits to fine crumbs, stir through melted butter, sugar and salt, then press firmly into the tin. Chill for 10 minutes.
• Melt the white chocolate gently and leave to cool until just warm.
• Beat cream cheese, mascarpone, sugar, flour, vanilla, lemon zest and salt until smooth.
• Beat in the eggs one at a time, then mix in the double cream. Fold in the cooled white chocolate.
• Simmer raspberries, caster sugar and lemon juice for 2–3 minutes, then mash and pass through a sieve for a quick sauce.
• Pour filling over the base. Dot raspberry sauce over the top and gently swirl with a skewer.
• Bake for 55–65 minutes until the edges are set and the centre has a slight wobble.
• Turn the oven off, crack the door open, and cool in the oven for 1 hour. Cool to room temperature, then chill for at least 4 hours.
• Unmould, top with fresh raspberries and white chocolate curls, then slice with a warm knife.

Notes

• Room-temperature ingredients mix smoothly and help prevent lumps.
• Let the cheesecake cool gradually to reduce the risk of cracks.
• Chill overnight for the cleanest slices and the best flavour.