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White chocolate & berry cheesecake

October 22, 2012
by Chelsea Winter
166 Comments

white-chocolate-cheesecake

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Chelsea’s white chocolate & berry cheesecake

This is still one of my most popular recipes ever – especially around Christmas time! People make it year after year, and can you blame them? It looks a million bucks and isn’t the slightest bit difficult to make. It can be made in advance and kept in the fridge for a day or so – then you add the berries just before serving. I’ve also had people drizzle it with melted chocolate, and make individual cheesecakes in ring moulds or muffin tins.

You can also freeze the whole cheesecake – chill it in the tin, wrap it tightly in a double layer of clingfilm then a layer of foil, and freeze for up to 4 weeks.

Gluten-free: This recipe is easy to make gluten-free just by choosing gluten-free biscuits for the base. You can find these at most supermarkets. Any sort will work.

Ingredients

350g double or triple chocolate cookies (GF if needed)
75g softened (almost melted) butter
500g cream cheese – not the spreadable kind, and not light
250g good quality white chocolate, chopped
1 cup cream
3 punnets ripe strawberries (or a mix of summer berries raspberries, even pomegranate seeds)
1/3 cup berry jam melted with 1 tbsp water (optional)

Method

Bring the cream cheese out of the fridge 20 or so minutes before you start, to lose it’s chill. (Or you can microwave on medium power in a heatproof bowl for 10-15 seconds or so).

Line the base of a round 20-25cm diameter springform cake tin with a cut round of baking paper.

Place the biscuits in a food processor and process to a very fine crumb (you can also very finely smash the biscuits in a bag with a rolling pin if you don’t have a food processor). Add the butter and process until well combined and smooth. Tip the crumbs into the cake tin and using clean moistened fingers, press the crumb firmly into the base.

Beat the cream cheese in a large mixing bowl until smooth. Set aside.

Place the chopped white chocolate in a heatproof bowl sitting over a saucepan of gently simmering water (don’t let the bowl touch the water), and heat until just melted, stirring only every now and then. (If it seizes and goes grainy, remove from the heat, add a little cream and stir in a circular motion until it’s smooth again. You can also add a splash of rice bran oil to help it along.) Remove the chocolate from the heat and and let sit for 10 minutes.

Fold a quarter of the melted chocolate into the cream cheese, then repeat with the remaining chocolate in three parts.

Whip the cream until thick and cloudy, but stop before it gets too firm. Gently fold it through the cream cheese mixture. At this point, you can also fold in a handful of fresh raspberries if you like.

Scrape the mixture on to the biscuit base and smooth out the top. Cover and refrigerate for at least 3 hours to set, or until needed (it’s fine overnight or for a couple of nights, if it’s well sealed).

Just before you’re ready to tuck in to your cheesecake, sit the tin on a sturdy wide bowl. Carefully release the spring latch on the tin and let the sides of the tin drop down. Gently remove the metal base with a  metal spatula or fish slice, and peel off the baking paper if you can. Carefully slide the cheesecake on to a serving platter (it’s easier doing this when it’s cold straight from the fridge). Smooth out the sides with a warm knife.

Arrange the fresh berries on top.

Drizzle with a little of the melted jam if you like, dust with icing sugar, slice with a hot knife and serve. If you have freeze dried berries, you could also crumble some up and throw some on top for a bit of zing.

It’ll go soft quickly on a hot day so put any leftovers back in the fridge right away. Enjoy, my friends!

 

Note: You can freeze the whole cheesecake without the berries on it – wrap it tightly in a double layer of glad wrap and a layer of foil, and freeze for up to 4 weeks.

 

 

166 Comments
  1. janeen mockford October 22, 2012 at 8:44 am Reply
    Whoop whoop, yeeha! I THINK even I may be able to make this. Am so going to try next weekend. Thanks a mill for the gorgeous 'doable' recipe Chelsea. Oh, and by the way, my girls were so excited when you won Masterchef. You were their favourite all along!! Well done!
    • Chelsea Winter October 22, 2012 at 7:57 pm Reply
      Thanks Janeen, and of course you can make it! Let me know how it goes - take a pic and post it on my page!
    • Vanessa maxwell June 7, 2017 at 4:19 am Reply
      This recipe was delicious!! Made it for a co-worker who was leaving and he was amazed! Was so easy to make and looked impressive. As it is winter I used the frozen berry option and it turned out amazing. Forget the cheesecake shop!! Thanks Chelsea for this great recipe ??
    • Rachael October 7, 2017 at 8:25 am Reply
      Hi Celsea I've made this recipe numorous times and all my family and friends love it. It's perfect every time, thanks for sharing!! Rachael
  2. Kerrie October 22, 2012 at 8:38 pm Reply
    Doesn't it need gelatine to hold form?
    • Chelsea Winter October 22, 2012 at 8:44 pm Reply
      Hi Kerrie, no it doesn't - the chocolate and cream cheese do all the work in this recipe!
  3. Kat Parlane October 23, 2012 at 6:01 am Reply
    Thankyou for this recipe. Made this for dinner and the family enjoyed it. So easy and I have never made cheesecake before. Keep me inspired :)
    • Chelsea Winter October 24, 2012 at 3:57 am Reply
      Hi Kat, lovely to hear! So glad you enjoyed the recipe and tried something new. Cheers!
  4. janeen mockford October 29, 2012 at 6:41 am Reply
    Hi Chelsea, Well......I have finally attempted this gorgeous cheesecake and it looked awesome. However when I went to place the strawberries on top, it hadn't set properly. After the kids deciding that they couldn't possibly wait any longer, we decided to just go for it. Needless to say, I had to use a large serving spoon, and scoop onto the plates. Tasted devine, but looked like a train smash!! LOL
    • Chelsea Winter October 30, 2012 at 5:25 am Reply
      Hi Janeen, oh no, I'm sorry to hear that. How long did you refrigerate it before you put the strawberries on top?
      • janeen mockford October 31, 2012 at 4:03 am Reply
        ha ha, probably not long enough. maybe only an hour? will do it overnight this time. hopefully this will work. the kids were drooling to try it out. oh well, still tasted devine!!
  5. Cloe October 29, 2012 at 10:52 am Reply
    I mentioned to a friend I would make this for Xmas dessert for my family, she said I should trial it first and invite her and some friends around for coffee to try it lol, so tomorrow it happens! Thank you for sharing your wonderful mouth watering creations we love it!
    • Chelsea Winter October 30, 2012 at 5:27 am Reply
      Hi Cloe, let me know how it goes!
  6. Kelly More - MORE2U November 5, 2012 at 10:32 am Reply
    I love cheesecakes, had quite a rep as a cheese cake queen at one stage. Will give this one a go as sounds delightful. One thing I will change is making my own cream cheese which is sooooo easy as is mascarpone and all the other cheeses I make to use in recipes like this one. Thanks.
    • Dani December 13, 2016 at 6:02 pm Reply
      Ohhhh Kelly.....how do you make your own cream cheese? I'd love the recipe to go along with this one. Can't wait to try this cheesecake.
  7. MrsC November 12, 2012 at 2:45 am Reply
    What a lovely recipe and I love the honest intel that goes with it. :)
  8. Amie November 12, 2012 at 2:57 am Reply
    Finally, a cheesecake recipe that doesn't take 3 tubs of cream cheese! Before this, making a cheesecake was a very expensive feat! (esp as im not a fan of gelatin!)
  9. Jan November 12, 2012 at 10:24 am Reply
    Cool .. no gelatine and no baking!!! yummmmmm
  10. Zoe November 12, 2012 at 11:43 pm Reply
    Hi, Just wondering would if its fine to make the day before and refrigerate overnight and then put berrys on the next day when serving? Looks great!
    • Chelsea Winter November 13, 2012 at 2:57 am Reply
      Absolutely, just make sure you cover it in clingfilm overnight.
  11. Jo-Marie November 13, 2012 at 12:07 am Reply
    Hi Chelsea, How many people would this cheesecake serve do you think?
    • Chelsea Winter November 13, 2012 at 2:57 am Reply
      Hi Jo Marie, I would say it would serve about 8? It's quite rich!
  12. Mandie November 15, 2012 at 11:28 am Reply
    I've just made this and its in the fridge setting. I'm in Sydney and can't get the new Whittakers chocolate here :( I used plain white chocolate and chopped fresh strawberries in the mix and then also marbled in some melted in milk chocolate so I'm hoping it sets.
    • Chelsea Winter November 17, 2012 at 1:13 am Reply
      Hi Mandie, sounds delicious! Yes, it will set fine. Let mew know how it tastes!
  13. terri murray November 17, 2012 at 1:33 am Reply
    i made this last night,it was as easy to make (THANKS TO YOU) and it was sooo scrummy,they left the plate bare,so here i go again,ive just printed it off this time,so no doubt ill be makin it quite often.thank you.
  14. Anna November 23, 2012 at 8:52 am Reply
    Nailed it first pop! Followed the instructions...only thing I did differently was I used chocolate thins for the biscuit base... It was awesome! Plenty of happy tummies in our house tonight. Rockin recipe Chelsea - you're tops!
  15. Kaumosi November 27, 2012 at 8:22 am Reply
    I made this in the weekend and it was delicious!! Here's a link to a pic of the one I made if you can see it. Thanks for the delicious recipe! https://www.facebook.com/photo.php?fbid=10152281380360076&set=a.10150542074285076.648511.638525075&type=3&theater
    • Chelsea Winter November 27, 2012 at 7:07 pm Reply
      Hi Kaumosi, thanks so much! I can't see the link - can you post it on my Facebook page here so we can all have a look? That would be wonderful! https://www.facebook.com/Chelsea.MasterChefNZ
  16. Antonia December 2, 2012 at 7:21 pm Reply
    LOVE this recipe! Thank you. A friend gushed about the pic on Facebook so I made it for her birthday. It tastes even better than it looks (which is rare)! I was dubious about my base hardening and was tempted to add more butter (I used Arnott's choc fudge cookies as I couldn't find your suggested ones), but I reminded myself to have faith in the recipe and it all turned out ok - phew!
  17. Bekah December 20, 2012 at 1:19 am Reply
    HEY CHELSEA IM SO GOING TO MAKE THIS ON THE WEEKEND HOPING IT WILL GO TO PLAN THEN IT CAN BE ON THE XMAS MENU THANKS FOR A GREAT RECIPE....
  18. Gin December 27, 2012 at 11:08 pm Reply
    Made for Xmas day & was very yummy. Thanks Chelsea for your experimenting
    • Chelsea Winter January 30, 2013 at 5:49 am Reply
      Great to hear, thank you Gin! I'm so pleased you enjoyed it.
  19. Sinead January 27, 2013 at 8:56 am Reply
    Made this cheesecake tonight OMG YUM ! Loved it and so did All the family. :) so simple too and I like it as it doesn't use eggs :) set perfectly too , had to use frozen raspberry's tho because thy ain't in season Lols :( I tried to post a pic but it wouldn't work ! Thanks so much !
    • Chelsea Winter January 30, 2013 at 5:46 am Reply
      Thanks Sinead, you're lovely. Frozen raspberries would be just beautiful! I did that too once - it was tasty. Glad you enjoyed! xx
  20. Katherine Ledger February 5, 2013 at 1:09 am Reply
    Thank you Chelsea for such a fail proof recipe, mine worked too despite endless interruptions by my 3 year old and my 6 month old. Tasted great too, though I used blueberries as well as strawberries on top. I'll be using it again and again.
    • Chelsea Winter February 27, 2013 at 4:15 am Reply
      Wonderful to hear Katherine! Recipes need to be achievable with the busy lives we lead!
  21. Rebecca March 3, 2013 at 12:26 am Reply
    Going to make this tomorrow for dinner for our anniversary as can't afford to go out and hubby said he wanted cheesecake for dessert. can't wait to try it
  22. Paula March 9, 2013 at 10:49 pm Reply
    I have made this recipe several times now and just love it!! I have used the a zest of lime as well instead of lemon and it was yum! Thanks Chelsea :)
  23. kelly nixon March 26, 2013 at 3:15 am Reply
    thank you Chelsea Winter for this fab cheescake recipe my mum wants to start making cheesecakes and i seen this one and thought that it would be easy enough for her so going to get the things she needs tomorrow and will let you know how she does with it :-)
  24. Karen Hulena April 1, 2013 at 7:49 pm Reply
    Hi Chelsea, I made this for Christmas dinner and it was a huge hit and I now have a special birthday I would like to make it for the fresh strawberries,raspberry's etc are harder to source at this time of year. Do you have any suggestion of alternatives I could use when the summer berries are out of season please??
  25. Tracy August 5, 2013 at 8:22 am Reply
    Seriously good! I used malt biscuits for base and it was equally tasty. Especially good for those that can't cope with super rich cheesecake whilst still being decadent. Yummo!
  26. Wendy Groves August 28, 2013 at 8:24 pm Reply
    Hi, I made this a month or so ago and added freeze dried raspberries to the cheescake mixture and also made a raspberry couli - it was abolutely amazing, everyone loved it. Keep those recipes coming Chelsea, we love it - making sausage rolls for my husband tonight as I am up to Auckland this weekend and it will be something yummy for him to have.
  27. Jess September 12, 2013 at 2:31 am Reply
    Love this recipe! will be adding the ingredients to my shopping list & making this over the weekend ;)
  28. jenna October 12, 2013 at 11:03 am Reply
    hi there im at weightwatchers and im wondering could you use light cream and light cream cheese etc in this or wont it go firm thanks
    • Chelsea Winter October 13, 2013 at 7:03 pm Reply
      Hi Jenna, light cream cheese would be OK, however light cream doesn't normally whip so probably wouldn't work sorry.
    • jude July 31, 2018 at 5:21 pm Reply
      hi jenna 5 years late lol but could try a little gelatine this helps things to set but becareful mot tpo use too much and its tasteless.
  29. Celine October 30, 2013 at 2:10 pm Reply
    Hi Chelsea! It looks amazing, yummy and delicious!. I'm not really an advanced cook.. but I'm gonna try to make this!! <3 Do you already have your cookingbook in other languages?! :) I can't wait to have it! A fan from Holland : )
    • Chelsea Winter October 30, 2013 at 8:03 pm Reply
      Hi Celine, thanks for your feedback! Sorry my cookbook is only in English at the moment but I hope to have it worldwide one day!
  30. Karlie October 30, 2013 at 11:10 pm Reply
    Chelsea! I'm making your cheese cake now for the first time but forgot to buy the cream!! Boo :-( Is there anything I use as a substitute ie milk? or will I have to put tools down and go get some cream??
    • Chelsea Winter October 31, 2013 at 2:25 am Reply
      Hi Karlie, you should Facebook me if you have an urgent question next time so I get it right away! You kinda do need the whipped cream to make it light... booo! Sorry!
  31. jenna October 31, 2013 at 5:09 am Reply
    want to make this but im confused how to put n a wide bowl n slide tin down
    • Chelsea Winter November 3, 2013 at 7:33 am Reply
      It's just a fancy way to take the outside bit of the springform tin off - just do it however works for you!
  32. Karlie October 31, 2013 at 9:07 am Reply
    Ok thanks I will! I downed tools and went cream shopping
  33. Josie L October 31, 2013 at 9:46 am Reply
    thanks so much for this easy cheesecake recipe!! I made this today for a special birthday occasion I think I got a lil excited and let it set for up to 3hrs and decorated the top with the sliced strawberries and syrup. Lesson learnt not to drizzle syrup on top till before serving, filling was all soggy as syrup leaked thru. Besides my wee mishap of impatience, the cheesecake was delicious your FAB Chelsea love your recipes,
  34. Ben November 1, 2013 at 7:05 am Reply
    Hi Chelsea, Planning to make your cheesecake. My partner doesn't do well with cream though. What are you thoughts on whipping up full fat yoghurt to use instead?
    • Chelsea Winter November 3, 2013 at 7:31 am Reply
      Yup give it a go! Greek yogurt might be best?
  35. Mo November 2, 2013 at 3:44 am Reply
    Success and yum!!!
  36. Sonya Mitchell November 5, 2013 at 2:37 am Reply
    I'm making this for our friends form Holland. I'm hoping they'll love it..
  37. Judith C November 17, 2013 at 4:40 am Reply
    Made it last night to take to friends for dessert. It just looked and tasted fantastic. Great recipe and so easy. Thanks
  38. Letitia November 18, 2013 at 7:58 am Reply
    A work mate made this on the weekend and brought it into work. It is probably one of the most delicious cheesecakes I have ever had! This is now on our Christmas menu this year. Thank you
    • Chelsea Winter November 18, 2013 at 8:32 pm Reply
      Thanks so much Letitia, that's just fantastic to hear!
  39. Anita November 29, 2013 at 3:26 am Reply
    My friend Jodie made this yesterday and we had a slice for morning tea today. Was delicious. Sooooo good!!! She took a photo. I'm going to try it too, will look great on the table Christmas Day, taste great too.
  40. Wendy Allen December 9, 2013 at 10:54 am Reply
    My friend Leayne made this and it is fabulous!
  41. Kimberley December 10, 2013 at 1:25 am Reply
    I am going make this as my very first recipe in my brand spanking new KitchenAid mixer. I can't wait!
  42. Claire December 13, 2013 at 1:20 am Reply
    I made this last night as a dummy run for Xmas day and I brought it into work and there isnt a crumb left!!! I only got GREAT comments about it. Everyone love it and I have been asked to make another one to bring in. Thanks Chelsea this is such an easy recipe, so quick to whip up and a hit with everyone.
  43. Megan December 14, 2013 at 7:48 am Reply
    Could you use dark chocolate instead of white??
    • Chelsea Winter December 14, 2013 at 6:47 pm Reply
      Yup :)
  44. Ruth December 21, 2013 at 3:48 am Reply
    Kelsey - my neat niece made this cheesecake for my birthday treat. It was extremely delicious and a real show stopper
  45. Hayley January 4, 2014 at 2:45 am Reply
    Have just popped it into the fridge for tonight -couldn't stop "testing" it ;) I had an issue with my base using 75g of butter, it kept crumbling! I added more and more until it became a good consistency. I ended up using 150g... Has anyone else had this problem?
    • Chelsea Winter January 5, 2014 at 5:43 am Reply
      I think it depends on how fine the crumb is - the finer it is the easier it sticks. And maybe the brand of biscuit too! Just whatever works for you is good.
  46. Maryanne January 11, 2014 at 1:36 am Reply
    This is so yummy ive made it so many times now Thanks heaps Chelsea :-)
  47. Ruth January 23, 2014 at 6:34 am Reply
    What an excellent recipe! I made it at Christmas for the family and it was a massive hit so made it again last night for friends on a gluten free diet by substituting Kea double choc chip cookies in the base. It still worked out, although I did notice the base was drier and a bit more crumbly (no one else noticed, had a very positive response again). A fantastic dessert for special occasions, thanks!
  48. Shirley Wilson February 22, 2014 at 9:35 am Reply
    Finally got to make this great recipe after watching all the feedback and photos at Christmas time. My family were not disappointed. Lovely dessert thanks Chelsea.
  49. Emma February 23, 2014 at 3:51 am Reply
    This dessert was divine! It was a hit at our book club and so easy to make. It was my first attempt at a cheesecake and I will definitely be making it again. Thanks Chelsea x
  50. Emma February 23, 2014 at 3:54 am Reply
    I just read Hayley's comment about the base. Will try to make the crumbs a bit finer next time as Chelsea suggested, as had also thought maybe a bit more butter would make it easier to spread the base.
  51. Tracy Pinfold April 11, 2014 at 11:22 pm Reply
    YUM!!! Made this last night as a family treat. Kids have been asking for more all morning haha such a long time till dessert time ;-)
  52. Annette April 16, 2014 at 9:05 am Reply
    I first saw this recipe in a magazine at my work and I was truly impressed. Therefore I made it for Christmas Dinner 2013. Its been a hint ever since. When I have to supply a desert for dinner parties I always make this recipe Chelsea. Thank You it is awesome.
  53. Tracey July 15, 2014 at 8:04 am Reply
    Delicious and easy to make. Thanks
  54. Ria August 10, 2014 at 9:02 am Reply
    I love this recipe and make it often. Most recently I accidentally picked up 'spreadable' cream cheese but due to time restraints and a promised dessert, I went ahead anyway. I followed your recipe, except I added 1 teaspoon of gelatine. It turned out fantastic, in fact my husband preferred this version as it was not nearly as rich as using the traditional cream cheese. Thought I would share just in case anyone else has problems reading labels like me.
  55. Jackie September 10, 2014 at 1:36 am Reply
    Made this cheesecake for a family dinner last week; needless to say they were all very impressed - it looked amazing with all the strawberries piled on top and drizzled with a select mixed berry dessert sauce I found an Countdown, tasted AMAZING and leftovers the next night tasted even better! The mint chocolate cheesecake still my fav though!
  56. Anne Denton September 16, 2014 at 5:00 am Reply
    Made this on Saturday for a party - lovely & light filling with a hint of citrus a total success so much so that my son wants another one tomorrow for his birthday dessert. Thanks for a great recipe.
  57. jacinda October 3, 2014 at 4:09 am Reply
    Hi Chelsea yummy thank you! I've always been too scared to try making cheesecake it always seems so complex but this was super easy and tasted amazing
  58. Joe October 21, 2014 at 8:08 am Reply
    This is officially now my favourite cheesecake recipe! my sister-in-law made this for a birthday dinner on the weekend and it was awesome! Going to give it a go myself now...and maybe hide it so I can eat it all myself ;-)
  59. Stefanie Todd October 22, 2014 at 11:26 pm Reply
    Made this cheesecake for my mother in laws birthday. Everyone loved it and were so impressed! I found it very easy to make and looked fantastic. Thanks!
  60. Victoria Kelly November 1, 2014 at 3:56 am Reply
    Phenomenal cheesecake ! I have made this so many times and it never fails to impress and disappear in a heartbeat, plus it's super easy to make. Thanks
  61. Julie December 14, 2014 at 8:33 am Reply
    This looks amazing Chelsea and I would love to make it for Christmas but I will be working late until Christmas morning. Do you think I could freeze it, thaw it Christmas Eve and pop the berries on the next day?
    • Chelsea Winter December 17, 2014 at 3:54 am Reply
      Yes, you can freeze the whole cheesecake - cool and chill it in the pan, wrap it tightly in a double layer of glad wrap and a layer of foil, and freeze for up to 4 weeks.
  62. Julie December 14, 2014 at 9:32 am Reply
    This looks amazing, do you think it would freeze? Am a bit pushed for time as working until christmas morning.
    • Chelsea Winter December 17, 2014 at 3:53 am Reply
      Yes, you can freeze the whole cheesecake - cool and chill it in the pan, wrap it tightly in a double layer of glad wrap and a layer of foil, and freeze for up to 4 weeks.
  63. Allanah December 14, 2014 at 9:21 pm Reply
    Hi Chelsea, Loved this recipe. Our trial run for Xmas was very successful. Have you ever tried freezing the leftovers? We're headng on holiday on Boxing Day and wondering if freezing it would work or if I should offer any leftovers to the neighbours :) Thank you
  64. Liz December 15, 2014 at 5:19 am Reply
    Wow young lady, you have the most wonderful recipes, a great marketing strategy and fantastic cook books of which I have purchased many for myself and family! Keep up the good work. "Merry Christmas"
  65. Mellissa Edney December 15, 2014 at 11:34 pm Reply
    Hi Chelsea, I want to make this for our Christmas dessert, however my Husband can't have white chocolate. Will it hold together if I don't use the white chocolate or do I need to substitute some gelatin in there somewhere for stability? Looking forward to trying it! Thanks :-)
    • Chelsea Winter December 17, 2014 at 3:51 am Reply
      Try it with dark chocolate!
  66. jade December 16, 2014 at 4:55 am Reply
    hay there, awesome recipe! i was wondering could you use evaporated milk in place of the cream?
    • Chelsea Winter December 17, 2014 at 3:51 am Reply
      Hiya, I wouldn't - you can't really whip it.
  67. ann judd December 18, 2014 at 8:40 am Reply
    Cant wait to try yur pav and this cheese cake recipe. As work has given us a whitchoulls voucher. so im getting yur book.
  68. Brianna December 21, 2014 at 7:38 pm Reply
    Definitely going to give this a go sometime! I love the aspect of no gelatin in it & then being able to scite about that lol. I've been put on cheesecake duty for xmas & someone has given me their really simple/plain recipe to use as I have never made 1 b4 & then can make it whatever flavour I like. There's so many different recipes of the basic ingredients out there. Yours sounds perfect X
  69. Georgia pope December 23, 2014 at 10:54 pm Reply
    Hi. I am 13 and I am making it for chritstmas dinner. I love to cook and hopefully this will go well!
  70. Michelle Prendiville December 24, 2014 at 8:09 am Reply
    Making this beauty tonight for our Christmas dessert tomorrow!! Cross fingers I nail it
  71. Pamels December 26, 2014 at 2:14 pm Reply
    Great recipe it made my Christmas day! Changed the base to a malt biscuit baked one however the filling was delicious!
  72. Tamsin January 16, 2015 at 8:10 am Reply
    Hi Chelsea, I made this cheesecake for the first time tonight for my father-in-law's birthday. Everyone loved it including my husband who doesn't like berries, I just left a small section without berries or jam. I'm looking forward to trying it with dark chocolate next time I need to make a dessert. Thank you for sharing this recipe.
  73. Jodi March 6, 2015 at 3:06 am Reply
    Hi Chelsea! Just wanted to let you know that this is now my go-to dessert recipe! I made it for all 4 xmas parties we had, and two more parties since then! It works out perfectly every single time and there is barely a crumb leftover. (And this is coming from a completely hopeless cook!) LOVE it!! Im thinking I will try the mint choc one for this weekends do. Thanks so much! :D
  74. Jasmine April 3, 2015 at 2:35 am Reply
    Just tried this recipe after hunting around for 3 hours trying to find ingredients - serves me right for going shopping on Good Friday! It tastes amazing! So light and fluffy! Thanks so much Chelsea!
  75. Rob April 9, 2015 at 10:41 pm Reply
    Damn this is good! My willpower can handle most things but not this. Now onto my 4th one. (No, not in one sitting!) Thanks!
  76. Jessica April 22, 2015 at 5:13 am Reply
    Hi Chelsea, Can't wait to try this recipe out for my birthday! My partner is going to make it for my birthday cake, and I've decided instead of using plain white chocolate, I'm going to use the whittakers hundreds and thousands chocolate to hopefully give it a subtle pink colour and some yummy biscuit pieces through it. Can't wait to try it! :)
  77. sarah May 14, 2015 at 4:50 am Reply
    HI Chelsea, I'm attempting to make this for the second time at the weekend - but last time I made this the filling slightly curdled, do you know why this would've happened and what I can do to avoid it happening again? I wondered if it was the lemon juice.. but I'm thinking not? then I compared it to the peppermint mini cheesecakes which has no lemon juice and you say to beat the whipped cream all in in one go - but this one you fold it in, can that make a difference? Thanks again, Sarah.
    • Chelsea Winter August 15, 2015 at 5:20 am Reply
      Hi Sarah, the cream was probably a little bit overwhipped when you mixed it with the cream cheese. Next time slightly underwhip it and it should be fine :)
  78. Nicole June 29, 2015 at 2:56 am Reply
    Hi Chelsea, can I use Milk Chocolate instead of Dark or White Chocolate?
    • Chelsea Winter August 8, 2015 at 5:53 am Reply
      Yes.
  79. Nicole June 29, 2015 at 8:35 am Reply
    Hi Chelsea, would this still work using dairy milk chocolate?
    • Chelsea Winter August 8, 2015 at 5:52 am Reply
      Yes.
  80. Kirsty July 2, 2015 at 10:07 pm Reply
    Hey Chelsea!! Could you use freeze-dried raspberries in the cheesecake itself?? Or would they be a bit bitter? Its winter and thought that fresh berries are a bit hard to come by at the moment. Thanks in advance :)
    • Chelsea Winter August 8, 2015 at 5:51 am Reply
      Yes you could, yum!
  81. Marissa July 6, 2015 at 5:48 am Reply
    Hey Chelsea ^_^ I'm 15 and I do a lot of cooking and baking at home for my family. I really love your recipes and cooking techniques and I think you are such an awesome inspiration for NZ teens out there that enjoy cooking. Anyways, I came across this recipe and i'm planning on making it this week because it sounds delicious, but i'm not sure what chocolate biscuits I should use. Would you have any recommendations? Thankyou, Marissa
    • Chelsea Winter August 8, 2015 at 5:50 am Reply
      Hiya, I use Farmbake or Ernest Adams :)
  82. Christine July 27, 2015 at 6:53 am Reply
    Hi Chelsea, Looking at making this on the weekend for a family dinner. With the berries not being in season, can you use frozen berries? Would you put them in frozen or let them defrost first? Or is it best just to wait and make it in summer? Do you have any other cheesecake recipes? Thanks (hope you get his in time!)
    • Chelsea Winter August 8, 2015 at 5:41 am Reply
      Yes you can use frozen berries - simmer 2 cups with 1/4 cup of sugar until jammy and top once cooled.
  83. Isabelle August 5, 2015 at 9:07 am Reply
    Hi Chelsea! I am looking at making this for my engagement party! :) What proven brand of cookie works well for the base?
    • Chelsea Winter August 8, 2015 at 5:34 am Reply
      Whatever is your favourite :)
  84. Simon October 7, 2015 at 2:32 am Reply
    Is there a way or rescuing the mix? When I added the cream to the cream cheese and chocolate, it split. The mix tastes fine, it just doesn't look that flash.
    • Chelsea Winter October 8, 2015 at 5:27 am Reply
      Try putting it in a food processor :)
  85. Janice November 16, 2015 at 5:36 am Reply
    Hi, made this for a BBQ we went to on the weekend, was really easy and went down a treat, great feedback from everyone. Loving the new book we have some favourites already.Thanks
  86. Gail Knight November 16, 2015 at 11:03 pm Reply
    Hi Chelsea I do not have a tin with spring side mine just has a loose bottom. Will I be able to use a knife to loosen the sides before trying to get it out of the tin? I have used a larger tin to get extra slices to make it go further. Have made it before in the right tin and its delicious. Thanks
  87. Diane Johnson November 22, 2015 at 9:44 pm Reply
    Hi Chelsea I made this cheesecake for the first time for my bbq in the weekend. It turned out really well and tasted delicious. Everyone who tasted it loved it.... Diane Johnson
  88. Jenna December 6, 2015 at 7:36 pm Reply
    Hi there what jam do you recommend using for this cheesecake ? Thanks can't wait to try it :)
    • Chelsea Winter December 7, 2015 at 8:18 pm Reply
      Any berry jam is cool!
  89. Heather W December 9, 2015 at 12:49 pm Reply
    WOW, WOW, and WOW, did I say WOW. I have made a few cheesecakes over the last couple of years and I made this one yesterday (along with a small ramekin one so I could do some "quality control" and make sure it tasted ok). Well definitely the most delicious of the ones I have made so far hands down DELICIOUS. Just have to decorate it tomorrow - if it wasn't for a special occasion I likely would have had a bit of the full chessecake . . . . Also not too many ingredients and not quite as pricey as some of the others I have made :-). Can't wait to get your books when I have some money. THANKS CHELSEA, love your recipes, big fan :-)
  90. Kerryn Lamont December 23, 2015 at 2:09 am Reply
    Wohoo Cheesecake is in the fridge chilling ready to be enjoyed on Christmas day. I used Rice Biscuits and doubled the filling mixture to get an extra large cake. I will post a pic to your Facebook page once it is on the table looking pretty. Thanks Chelsea for the awesome recipe
  91. Christine December 27, 2015 at 3:55 pm Reply
    Hi, I made this for an extra dessert on Christmas day...my family devoured it over 2 days and raved about it! So I will be making it again...thanks Chelsea. I also have made your Christmas cake 3 years in a row, and its THE most amazing cake, you can't stop eating it...x
  92. Ro Sergent February 7, 2016 at 4:45 am Reply
    Hi Chelsea, I saw a photo today in a recipe book of a cheesecake and i thought mmm i really feel like cheesecake its been around 20 years since i made my favourite coffee cheesecake but couldn't find one similar.... i came across yours and went down to get ingredients (biscuits were chocolate fudge lol i think that counts as double or triple) and then with no time to waste to let set, set about rushing around doing all three tasks at once pulling hubby into hand whip the cream lol and it was 30 degrees today and so hot in the kitchen... its now setting in the fridge and kids have discovered and are so excited. The frozen berries are thawing in a bowl ready to go on top and mmm looks good now i just have to go make my Nadia Lim Beetroot and Feta tart with rocket and pear on top .... now still 30 + degrees i am chilling with a Chardonnay :) I will be posting the results Chelsea thanks
  93. Helena April 6, 2016 at 11:51 pm Reply
    Hello this is the reciepe in your Everday one?? Its a little diffrent in the cook book..? I dont know which one to do ...Help :(
    • Chelsea Winter April 19, 2016 at 5:08 am Reply
      It's a little different - both are great, just go for the one you have made before :)
  94. Olive April 21, 2016 at 5:47 am Reply
    By far the best cheesecake I have ever tasted, thank you Chelsea! I have made this several times and its always a massive hit.
  95. Shelley Grace June 28, 2016 at 2:45 pm Reply
    I love this recipe. I use it as a base for making different flavour cheesecakes. Made a white/dark choc marble one with a Krispie biscuit base and it lasted about 5 minutes around my friends. Thanks so much Chelsea! Also I like how you explain WHY you need to do things (like underwhip the cream) and tips on how to fix components. It helps to know incase something does go wrong =)
  96. Shobna Hillman September 10, 2016 at 11:30 am Reply
    Omg! This is so going to be a family favorite. Made it for a family dinner and had awesome feedback from everyone. Thank you Chelsea for such an amazing, easy to make cheesecake recipe.
  97. Sophie December 12, 2016 at 7:15 am Reply
    Im thinking of using this but turning it into a cookies and cream cheesecake. Im not a fan of really set cheesecakes which is why the no gelatin appealed to me. But my question is can I add more whipped cream to make it lighter or will it not work? If so how much would you recommend? Thanks :)
    • Chelsea Winter December 13, 2016 at 4:09 am Reply
      Yes that would be fine!
  98. Alannagh December 13, 2016 at 9:28 pm Reply
    Does anyone have any suggestions as to what kind of biscuits they used for the base?
  99. Rebecca Doherty December 18, 2016 at 3:45 am Reply
    When you mix cookies and butter, there is a slight 'mouth feel' of the butter and sometimes slight unevenness of the base. My favourite quick tip is once pressed into the tin, bake in 180 degree oven for ten minutes. The smell and texture is amazing ? Will do this recipe for Xmas day, yum!
  100. carey December 18, 2016 at 5:21 am Reply
    First cheesecake ever and so delicious. I used oreos for the base and put some coffee culture white chocolate sauce over top with frozen rasps. Amazing. Thankyou
  101. Maryanne December 19, 2016 at 6:22 pm Reply
    I love this recipe and have made it many times. I have always used raspberry&white chocolate but I can no longer find it at the supermarket ? I'm going to try freeze dried raspberries added to the chocolate just I mix it together. Merry Christmas Chelsea
  102. Kelly January 2, 2017 at 8:26 pm Reply
    A memorable dessert... Funny story: made this for Christmas lunch and served it on a cake stand similar to this. Between bench and table it got airborne and (momentarily) landed on the floor! - yikes! Obeying the 5s rule I swooped, tidied up with a hot butter knife and more berries, and my family duly polished it off. A pav may not have been so resilient! #gotawaywithit
  103. Kelly January 9, 2017 at 3:24 am Reply
    This is my favourite cheesecake recipe and it never fails when I make it. It was really helpful when I used the Whittaker's white chocolate and raspberry chocolate but now I don't see it in Stock.
  104. shaun April 15, 2017 at 3:48 am Reply
    i normally dont eat desert but my daughter made it for me for my 60 birthday,,,,,ooooh yeah....back to deserts and thats why im on this web site,,lookin for a nice choc one...il make it,,,il keep mu posted.
  105. Lachlan April 27, 2017 at 2:19 am Reply
    Hi Chelsea, I am Lachlan and I am 12 years of age. My mum is a huge fan and loves following your recipes for baking. My friend and i were cooking for our family's one night and we didn't know what to do foe dessert so my mum said we should look in one of your books. We did and saw this recipe and both agreed it should be the dessert for the night so we followed this recipe and every one loved it. Thank you so much.
  106. Lachie m May 6, 2017 at 5:45 am Reply
    Hey chelsea would it be okay to use dark chocolate or would it need some tweaking please reply
    • Chelsea Winter May 11, 2017 at 5:04 am Reply
      Should be fine!
  107. Mandy September 10, 2017 at 10:10 pm Reply
    Thank you, Chelsea, for another great recipe! I wasn't into cheesecakes but we would buy them occasionally because my husband loves them. I had to try this recipe out after seeing all the great comments and not only did the family go back for seconds, I am now a fan myself.
  108. Leasa December 4, 2017 at 7:23 am Reply
    Hi Chelsea :) I was just wondering if this would work as individual mini cheesecakes? I am wanting to make this for my daughters daycare Christmas party.
    • Chelsea Winter December 5, 2017 at 3:21 am Reply
      Yes :)
  109. Su December 6, 2017 at 12:21 am Reply
    What kind of biscuits also work well ? Could I use fruit digestive ?
    • Chelsea Winter December 10, 2017 at 11:00 pm Reply
      Yes that would work :)
  110. Melissa December 21, 2017 at 8:42 am Reply
    IF you freeze the cheesecake do you leave it in the tin?
    • Chelsea Winter March 7, 2018 at 1:00 am Reply
      I would, yes.
  111. Rebecca December 23, 2017 at 6:31 am Reply
    I’ve just made this for Christmas Day and can’t wait to tuck into it. I folded through fresh raspberries - licking the bowl was glorious!
  112. Andrea Bungard January 11, 2018 at 7:55 pm Reply
    Has anybody made this with light cream cheese ? If so how did it turn out
  113. Layka February 5, 2018 at 11:53 pm Reply
    I’ve made this recipe a lot but often switch white choc for dark choc and I put fresh blueberries instead of raspberries and then I tell myself that it’s practically a super food ;-) it’s SO good!! I’ve made it heaps for people when they have babies too (often along with one of your dinner recipes) and they always rave about it!
  114. Tracey March 16, 2018 at 4:33 am Reply
    If I use frozen raspberries should I put some through the cheesecake or just put the mixture you suggested to another reader on the top (2 cups with 1/4 cup of sugar simmered together)
  115. Joy June 9, 2018 at 1:53 pm Reply
    I make this for the guys at a mining camp I’m a cook at and they adore it. I do add 1 tbsp gelatine to firm it up though. LOVE your recipes Chelsea.
  116. Amit August 26, 2018 at 7:00 am Reply
    Have atleast made it a dozen times now. Going to add a hint of coffee and try white choc coffee cheesecake. Hope it works out.
  117. Liz December 23, 2018 at 5:19 am Reply
    I do a pepermint chocolate one same recipe but deff needs a couple of teaspoons gelatin in a tbsp boiling water in otherwise goes soft too quickly out of the fridge and we like it firm. Looking forward to trying it with white chocolate and maybe caramel instead of berries
  118. Rach December 27, 2018 at 9:15 pm Reply
    I made this on Christmas eve at 11pm for Christmas day. Just like all the other comments, everyone loved it. It was very firm because it was fridged overnight. My suggestion would be to anyone concerned about the firmness is to fridge it overnight. Surprisingly very easy to make, even after pina coladas
  119. Rosemary White June 23, 2019 at 9:07 pm Reply
    just made this for my daughters birthday.it looks heavenly.defrosted berry and put though it .it was still firm.thank you so much for the recipe.
  120. Amber December 23, 2020 at 11:18 pm Reply
    It’s Christmas Eve 2020, I am well underway in getting this made for tomorrow, just waiting for the chocolate to cool. ‘Twas an absolute hit last year and we can’t wait to tuck into this tomorrow. Thanks Chelsea and Merry Christmas everyone! 🎄

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