White chocolate berry cheesecake

Indulge in this heavenly white chocolate berry cheesecake - filled with everything your heart desires. This delightful cake is the perfect dessert for any occasion!

  • 20 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print


White chocolate berry cheesecake
  • 200 gram sweet plain biscuits
  • 1/3 cup (29g) dessicated coconuts
  • 1 pinch cinnamon
  • 100 gram unsalted butter, melted
  • 500 gram cream cheese, softened at room temperature
  • 1/2 cup (110g) caster sugar
  • 375 gram white chocolate melts, melted
  • 250 millilitre thickened cream
  • 2 tablespoon lemon juice
  • 3 teaspoon gelatine, whisked into 50ml boiling water and cooled slightly
  • 2 punnet berries, such as raspberries, blueberries or strawberries, hulled


White chocolate berry cheesecake
  • 1
    Line the base and sides of a 22cm spring form pan with baking paper.
  • 2
    Fit the food processor with the work bowl and multi-purpose blade. Add biscuits, coconut and cinnamon and pulse for 8 seconds or until roughly chopped. With the motor running,add the butter and mix on speed 1 until combined.
  • 3
    Press crumbs firmly into base of prepared pan and refrigerate.
  • 4
    Meanwhile, make filling.
  • 5
    To serve, remove cheesecake from pan and gently melt the remaining white chocolate. Pile remaining berries over cheesecake and lightly drizzle melted chocolate over berries.
  • 6
    Fit the multipurpose blade and a clean, dry work bowl. Place cream cheese and sugar intobowl and process on speed 1 for 10 seconds.
  • 7
    Add 3/4 of the white chocolate (set the remainder aside), cream, lemon juice and gelatine into bowl and process on speed 1 for 8 seconds, or until well combined and smooth.
  • 8
    With the motor running, add half of the berries and pulse for 2-3 seconds, or until just mixed through - do not over mix. Pour mixture into pan, smooth over the top and refrigerate for 3 hours or until firm.

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