White Chocolate Cheesecake with Berries
Can you make a delicious cheesecake without turning your oven on? Absolutely!
Jump to RecipeIs there a better combination than white chocolate and berries? For me, it’s definitely in the top five! Pair it up with some cream cheese, balance the taste with a splash of lemon, add a bit of crunch from a digestive cookie base and you’ll end up with a perfect no-bake white chocolate cheesecake. For this recipe, you’ll need minimum equipment, and I really mean minimum (you don’t even need to turn on the oven). Take out your mixer and you’re ready to rock’n’roll!
What ingredients do you need to have?
- digestive cookies – there’s no easier way to prepare a base for the cheesecake than to crush digestive cookies and mix them up with melted butter. Easy and delicious, it’s a win-win situation!
- white chocolate – any good quality white chocolate will do the job. I wouldn’t swap it for the white chocolate chips though, it’s not the same thing, not the same ingredients. Chocolate chips contain stabilizers that help them keep their shape while baking and they have less cocoa butter than a regular chocolate bar. As a result, they are more difficult to melt and you may end up with a lumpy texture. What’s more, chocolate chips tend to have less intense flavor.
- berries – lots of them! Prepare some fresh raspberries for the coulis, and any choice of fresh berries for the topping. I chose raspberries, blueberries, and strawberries, but you go crazy with your own choice!
- cream cheese – I’d suggest the cream cheese that comes in a block, similar packaging to a block of butter. Make sure it’s in room temperature to avoid a lumpy texture.
- vanilla extract – to enhance the flavor.
How to prepare White Chocolate Cheesecake with Berries?
- Start by preparing your base for the cheesecake. Blitz the digestive cookies in the food processor (if you don’t have one at hand, don’t worry, simply put the cookies in a zip plastic bag and crush them with a rolling pin). Add melted butter, and mix with a spoon until it reaches the texture of the wet sand. Line a 15cm springform cake tin with baking paper and spread the digestive cookie base evenly pressing it down with a spoon. Put in the fridge to set.
125 g digestive cookies
60 g unsalted butter (melted)
2. Now move on to the white chocolate ganache. Chop the white chocolate bar into smaller pieces and place in a heatproof bowl over a pan with simmering water. Once the chocolate is almost completely melted, add the heavy cream and mix with the spatula until smooth. Spread it evenly on top of the digestive cookie base, and put it back in the fridge until the ganache sets.
75 g white chocolate
30 ml double cream
3. The next step is to prepare the raspberry coulis. Add the raspberries, sugar, lemon juice, and lemon zest to a small saucepan. Using a fork, smash the raspberries until they start to release juices. Place the saucepan over small/medium heat and bring to a boil. Cook for about 5 min until the sugar has completely dissolved and raspberries have broken down. You can either leave the raspberry seeds inside the coulis or pour the coulis through the sieve using a spoon to push it down and discard the seeds. Set it aside and let it cool down completely.
150 g raspberries
2 tbsp. granulated sugar
1 tbsp. lemon juice
1 tsp, lemon zest
4. For the cheesecake filling, start by melting the remaining of the white chocolate. Place it in a heatproof bowl over a pan of simmering water. Make sure to stir the chocolate to prevent it from scorching. Put aside to cool down, but don’t let it set (no longer than 5-10 min).
125 g white chocolate
5. In a bowl of a mixer fitted with a whisk attachment, mix the cream cheese, icing sugar, vanilla extract, and lemon juice until smooth. Add the melted white chocolate and whisk again.
250 g cream cheese, full-fat
60 g icing sugar, sifted
1 tbsp. vanilla extract
dash of lemon juice
6. In a separate bowl, whip the double cream until soft peaks and fold it into the cream cheese mixture using a spatula.
150 ml double cream
7. Spread half of the prepared mix over the white chocolate ganache layer and digestive cookie base. Using a spoon add a few dollops of the raspberry coulis and make swirls with a knife. Add the remaining amount of the cream cheese/white chocolate mix, followed by the rest of the raspberry coulis, and make the swirls again. Chill in the fridge for at least 6 hours, or preferably overnight.
8. Once set, carefully remove the cheesecake from the tin. You can use a hot knife to smooth out the edges of the cheesecake. Decorate with your selection of berries and the white chocolate cheesecake is ready to be served!
How to store?
You can store the white chocolate cheesecake in the fridge up to 3 days.
White Chocolate Cheesecake with Berries
Ingredients
Cheesecake base
- 125 g digestive cookies
- 60 g butter unsalted, melted
White Chocolate Ganache
- 75 g white chocolate
- 30 ml double cream
Raspberry coulis
- 150 g raspberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
Cheesecake filling
- 250 g cream cheese full-fat
- 60 g icing sugar sifted
- 1 tbsp vanilla extract
- 1 dash lemon juice
- 150 ml double cream
Decoration
- mixed berries
Instructions
- Start by preparing your base for the cheesecake. Blitz the digestive cookies in the food processor (if you don't have one at hand, don't worry, simply put the cookies in a zip plastic bag and crush them with a rolling pin). Add melted butter, and mix with a spoon until it reaches the texture of the wet sand. Line a 15cm springform cake tin with baking paper and spread the digestive cookie base evenly pressing it down with a spoon. Put in the fridge to set.
- Now move on to the white chocolate ganache. Chop the white chocolate bar into smaller pieces and place in a heatproof bowl over a pan with simmering water. Once the chocolate is almost completely melted, add the heavy cream and mix with the spatula until smooth. Spread it evenly on top of the digestive cookie base, and put it back in the fridge until the ganache sets.
- For the raspberry coulis, add the raspberries, sugar, lemon juice, and lemon zest to a small saucepan. Using a fork, smash the raspberries until they start to release juices. Place the saucepan over small/medium heat and bring to a boil. Cook for about 5 min until the sugar has completely dissolved and the raspberries have broken down. You can either leave the raspberry seeds inside the coulis or pour the coulis through the sieve using a spoon to push it down and discard the seeds. Set it aside and let it cool down completely.
- For the cheesecake filling, start by melting the remaining of the white chocolate. Place it in a heatproof bowl over a pan of simmering water. Make sure to stir the chocolate to prevent it from scorching. Put aside to cool down, but don't let it set (no longer than 5-10 min).
- In a bowl of a mixer fitted with a whisk attachment, mix the cream cheese, icing sugar, vanilla extract, and lemon juice until smooth. Add the melted white chocolate and whisk again.
- In a separate bowl, whip the double cream until soft peaks and fold it into the cream cheese mixture using a spatula.
- Spread half of the prepared mix over the white chocolate ganache layer and digestive cookie base. Using a spoon add a few dollops of the raspberry coulis and make swirls with a knife. Add the remaining amount of the cream cheese/white chocolate mix, followed by the rest of the raspberry coulis, and make the swirls again. Chill in the fridge for at least 6 hours, or preferably overnight.
- Once set, carefully remove the cheesecake from the tin. You can use a hot knife to smooth out the edges of the cheesecake. Decorate with your selection of berries.
- The white chocolate cheesecake can be stored in the fridge for up to 3 days.
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