Mary Berry’s white chocolate and raspberry cheesecake only requires 7 ingredients - recipe
Cheesecakes are a quick and easy pudding, with so many topping options to choose from. Mary Berry's white chocolate and raspberry cheesecake couldn't be easier to make, with only seven ingredients needed.
Cheesecakes make for a fantastic dessert or an alternative to birthday cake because they are easy to make but deliver lots of flavour.
Mary’s recipe takes as little as 20 minutes to make, with it only needing six hours to set in the fridge.
It also has more than 50 five-star ratings on BBC Good Food with bakers raving about the pudding.
The recipe notes said: “Mary Berry’s no-bake white chocolate and raspberry cheesecake recipe can be prepared in advance, making it perfect for a dinner party.
“For this recipe, you will need a deep 20cm springform tin, an electric hand whisk and a blender.”
Ingredients:
For the base:
150g digestive biscuits
75g butter
For the filling:
250g mascarpone cheese
300ml double cream
One teaspoon of vanilla extract
200g white chocolate, broken into chunks
For the coulis:
400g fresh raspberries
Method:
Grease the base of your tin with butter and then line it with a circle of baking parchment.
To make the cheesecake base, put the biscuits into a plastic bag and crush them until they resemble fine crumbs.
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Melt the butter in a saucepan over low heat before adding the biscuits and stirring. Then, spoon the mixture into the base of the tin and press the back of a spoon until level, then cover and chill in the fridge.
To make the filling, put the mascarpone and double cream into a bowl and whisk with an electric whisk until it is smooth and has soft peaks, stirring in the vanilla.
Place the white chocolate into a small bowl and place it on top of a pan of simmering water, stirring until melted.
Set aside for five to 10 minutes before pouring it into the mascarpone and stirring, being careful not to overtax.
To make the coulis, place the fresh raspberries into a blender before pouring this through a sieve to remove the seeds.
Spoon half of the chocolate mixture into the base before pouring or piping some coulis mixture and spooning the remaining white chocolate mixture on top.
Cover with clingfilm and chill for at least six hours, or overnight. Run a knife around the edges of the tin before removing the sides and base.
Arrange the remaining raspberries on top of the cheesecake and drizzle over the coulis.
This can be made up to two days ahead or frozen for a month without the raspberry decoration.