I have this habit of inviting people round for dinner, but instead of choosing a foolproof recipe that I know works, I search around on the internet for something new and exciting to wow them with. This doesn’t always turn out well, especially when I then decide to go off piste, substituting ingredients for ones that I prefer; not to mention leaving some out simply due to lack of focus at the supermarket.
This was the background to my latest discovery – the white chocolate and berry cheesecake. You’ll be pleased to hear however, that it turned out to be a triumph and so easy to make! I only ever share the best recipes on here, ones that even a novice can make, so I promise that you can do it, whatever your ability.
200g White chocolate
300g Soft white cheese (Philadelphia)
50 g Caster sugar
284ml Double cream
10 Digestive biscuits
75g Unsalted butter
4tbsp Seedless Raspberry Jam
170g Strawberries (chopped up)
A handful of blueberries
- Melt the white chocolate in a bowl placed over a saucepan of lightly simmering water.
- Lightly oil your loaf tin and line it with cling film.
- Mix the cream cheese, double cream and caster sugar together in a food processor.
- Add the cooled white chocolate to the mixture.
- Spoon half of this mixture into the loaf tin.
- Mix half of the jam with 50g of the raspberries and spoon it onto the cream/cheese mixture
- Pour the rest of the cream/cheese mixture on the top to sandwich it.
- Smash the digestive biscuits up into crumbs either in a bag using a rolling pin or in a food processor.
- Melt the butter and add the crushed digestives, making sure that they are well coated.
- Press the digestive/butter mix on top of the cheese/cream mix.
- Cover the whole thing in a tight layer of cling film and put into the fridge to chill for 6 hours.
- Put a plate on top of the loaf tin while it chills.
- Set aside 6 strawberries and cut the rest up into pieces.
- Warm in a pan with 2 tbsp of jam until soft.
- Whizz it all in a food processor and then push through a seive to remove the seeds.
- Take out of the fridge, remove the cling film and turn out onto a plate.
- Carefully peel back the cling film.
- Halve the remaining strawberries and place on top with the blueberries and raspberries.
- Pour over the lovely rich red sauce and voilà!
The original recipe had amaretti biscuits for the base but as I hate the taste, I substituted them for the traditional digestive biscuit mixture and it worked really well. Let me know if you have a go; always love to receive your comments. Good luck!
Leave a Comment
Pingback: Rediscovering Old Haunts, Epic Dramas and a Gingham Tablecloth #LittleLoves - Inside, Outside & Beyond on June 28, 2017
Sarah MumofThree World6 years ago
This sounds really good! I am terrible at all cooking, but I reckon even I might manage this. And who wouldn’t want digestive biscuits for their cheesecake base?!
Suzanne W6 years ago AUTHOR
I love a cheesecake but it isn’t cheesecake without digestive biscuits is it? Made it again yesterday and super easy. x
Plutonium Sox6 years ago
Oh wow!! Yes, this does indeed look like the best dessert ever, I’ll have to try it. I’m loving anything with fresh fruit in it at the moment, it’s great being able to use fruit that is in season.
Suzanne W6 years ago AUTHOR
I made it again yesterday. You will not be disappointed!