Mary Berry White Chocolate Cheesecake Recipe

Name: Mary Berry White Chocolate Cheesecake Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Ingredients: 250g digestive biscuits, finely crushed; 100g unsalted butter, melted; 1 tbsp caster sugar (optional); Pinch of fine salt; 200g white chocolate, chopped (for the filling); 600g full-fat cream cheese, at room temperature; 200g mascarpone, at room temperature; 150g caster sugar; 1 tbsp plain flour; 1 tsp vanilla extract; Finely grated zest of 1 lemon (optional but recommended); 3 large eggs, at room temperature; 150ml double cream; 100g white chocolate, chopped (for topping, optional); 75ml double cream (for topping, optional); 150g fresh raspberries or strawberries (to finish, optional); Icing sugar, to dust (optional)

This white chocolate cheesecake is a classic baked cheesecake with a crisp digestive biscuit base and a creamy, gently set centre that tastes rich without being heavy. The white chocolate brings a soft sweetness, and a little vanilla and lemon lift keep every bite balanced. It’s an easy, reliable bake for home bakers, with the only real “challenge” being patience while it cools and chills. Total time is about 6 hours (mostly cooling and chilling), with around 30 minutes of hands-on work.

Ingredients

For the biscuit base

250g digestive biscuits, finely crushed
100g unsalted butter, melted
1 tbsp caster sugar (optional, for a slightly sweeter base)
Pinch of fine salt

For the white chocolate cheesecake filling

200g white chocolate, finely chopped
600g full-fat cream cheese, at room temperature
200g mascarpone, at room temperature
150g caster sugar
1 tbsp plain flour
1 tsp vanilla extract
Finely grated zest of 1 lemon (optional but recommended)
3 large eggs, at room temperature
150ml double cream

For the topping (optional but lovely)

100g white chocolate, finely chopped
75ml double cream
150g fresh raspberries or strawberries
Icing sugar, to dust (optional)

How to Make Mary Berry White Chocolate Cheesecake

Prepare the tin and oven

Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle so the cheesecake bakes evenly.
Line the tin: Grease and line the base of a 20cm springform tin with baking parchment, then run a strip of parchment around the sides. Place the tin on a baking tray to catch any butter from the base.

Make the biscuit base

Mix the base: Stir the crushed digestives, melted butter, caster sugar (if using), and a pinch of salt until the mixture looks like damp sand.
Press and bake: Tip into the lined tin and press firmly into an even layer (use the back of a spoon or the base of a glass). Bake for 10 minutes, then remove and set aside.
Lower the oven: Reduce the oven temperature to 150°C or 130°C fan while you make the filling.

Melt the white chocolate

Melt gently: Melt 200g white chocolate in a heatproof bowl over barely simmering water (or in short bursts in the microwave, stirring often).
Cool slightly: Leave it to cool for 5 to 10 minutes so it is still fluid but not hot. This helps it blend smoothly into the filling.

Mix the filling

Beat the base mixture: In a large bowl, beat the cream cheese, mascarpone, caster sugar, flour, vanilla, and lemon zest until smooth. Keep the speed low to avoid whipping in too much air.
Add eggs slowly: Beat in the eggs one at a time, scraping down the bowl after each addition so everything stays silky.
Finish with cream and chocolate: Mix in the double cream, then pour in the melted white chocolate and stir until the batter is evenly creamy with no streaks.

Bake

Fill the tin: Pour the filling over the warm base and gently level the top. Tap the tin lightly on the counter to bring up any bubbles.
Bake until just set: Bake at 150°C (130°C fan) for 45 to 55 minutes. The edges should look set, and the centre should still have a gentle wobble if you nudge the tin.
Cool slowly in the oven: Turn the oven off, open the door a crack, and leave the cheesecake inside for 45 to 60 minutes. This gradual cool helps prevent cracks.

Cool, chill, and assemble

Cool to room temperature: Remove from the oven and leave to cool completely in the tin.
Chill until sliceable: Cover and refrigerate for at least 4 hours, or overnight for the neatest slices.
Add the topping (optional): Warm 75ml double cream until just steaming, then pour over 100g chopped white chocolate. Leave for 2 minutes, stir until smooth, cool until thickened, then spread over the chilled cheesecake.
Finish and serve: Top with berries and a light dusting of icing sugar if you like. For clean slices, use a hot knife and wipe between cuts.

How to Make Mary Berry White Chocolate Cheesecake

Tips

How do I stop my cheesecake from cracking?

Keep the oven temperature low, avoid over-mixing (which adds air), and cool it gradually. That hour resting in the switched-off oven with the door slightly open makes a big difference.

Why is my filling lumpy?

Lumps usually come from cold cream cheese or mascarpone. Bring everything to room temperature first, then beat on a low speed just until smooth.

How do I avoid a soggy base?

Press the crumbs firmly and bake the base for 10 minutes to set it. Also make sure your tin is properly lined so condensation in the fridge does not soften the sides.

What’s the best way to get clean, bakery-style slices?

Chill the cheesecake overnight if you can. Use a long knife warmed under hot water, then wipe it dry between each cut.

Serving Suggestions

Serve with fresh raspberries and a spoon of raspberry coulis for a sharper contrast to the white chocolate.
Add a small dollop of softly whipped cream and extra lemon zest.
Pair with coffee or a pot of strong tea for a very British finish.
For a dinner party, serve smaller slices with mixed berries on the side.

Storage

Room temperature

Cheesecake is best kept chilled. If serving at a party, keep it out for up to 2 hours, then return it to the fridge.

Refrigerator

Store covered (or in an airtight container) for up to 4 days. If you have added the ganache topping, cover gently so you do not mark the surface.

Freezing

Freeze the cheesecake (without fresh berries) for up to 1 month for the best texture. Wrap slices individually, then place in a freezer bag or container. Defrost overnight in the fridge and serve chilled.

Nutrition (per slice)

Calories: 420 kcal
Carbohydrates: 32g
Protein: 7g
Fat: 30g
Saturated fat: 18g
Sodium: 280mg

Nutrition values are estimates and will vary based on the brands you use and how large you cut the slices.

FAQs

Is this Mary Berry white chocolate cheesecake baked or no-bake?

This is a baked cheesecake. Baking gives it that classic, gently set texture that slices cleanly once chilled.

Can I make it the day before?

Yes, and it’s actually better that way. Chill it overnight so the centre fully sets and the flavour improves.

What tin size should I use for this cheesecake?

A 20cm springform tin is ideal. If you use a 23cm tin, the cheesecake will be slightly thinner and may bake a little faster.

Can I swap digestives for graham crackers or another biscuit?

Absolutely. Graham crackers work perfectly. You can also use crushed hobnobs for a nuttier base, just keep the weight the same.

Why is my cheesecake still wobbly after baking?

A gentle wobble in the centre is correct when it comes out of the oven. It will continue to set as it cools and then chills. If it looks liquid rather than softly wobbling, bake for 5 minutes more and check again.

Can I add fruit into the filling?

Yes. Fold in 150g raspberries at the very end, but keep in mind the cheesecake may take a few minutes longer to bake and the slices will be a little softer where the fruit sits.