White Chocolate & Berry Cheesecake

bowl Serves 4-6


  • 300 g Homebrand gingernut biscuits, crushed to fine crumbs
  • 50 g butter, melted
  • 150 g mascarpone
  • 150 g cream cheese, softened at room temperature
  • 150 ml cream, whipped
  • a few drops of vanilla essence
  • 100 g white chocolate, broken into small pieces
  • juice of ½ lemon
  • 1/2 Tbsp powdered gelatine, melted in 1 Tbsp boiling water
  • 300 g Signature Range frozen mixed berries, thawed
  • 1 Tbsp sugar
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  • 1. Cheesecake: Mix the gingernut crumbs and butter together. Press into the bottom of a 19cm diameter spring form tin, using the back of a spoon to smooth out the surface. Alternatively, press the mixture into four 7cm diameter tart rings to make individual serves.

  • 2. Place the cheesecake base(s) in the fridge to set for about 20 minutes.

  • 3. Meanwhile mix the mascarpone and cream cheese together until smooth. Fold the whipped cream and vanilla essence into the mix. Place aside.

  • 4. Melt the chocolate in a heatproof bowl over barely simmering water and mix until smooth.

  • 5. Fold the lemon juice and melted gelatine into the chocolate. Then fold the chocolate mixture into the mascarpone cream mixture.

  • 6. Gently fold in 100g mixed berries.

  • 7. Pour the mixture into the spring form tin or individual tart rings and refrigerate until set, about 3 hours.

  • 8. Mixed Berry Sauce: Blend 200g berries and sugar until smooth in a food processor. Pass the mix through a sieve to remove any pips. Keep the mix chilled in the fridge until ready to serve.

  • 9. To serve your cheesecake, remove from the spring form tin. Cut into slices and pour a little of the sauce around each slice of cheesecake.

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