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.
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.
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
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.
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!
This is so yummy ive made it so many times now
Thanks heaps Chelsea :-)
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?
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.
Kelsey – my neat niece made this cheesecake for my birthday treat. It was extremely delicious and a real show stopper
Could you use dark chocolate instead of white??
Yup :)
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.
I am going make this as my very first recipe in my brand spanking new KitchenAid mixer. I can’t wait!
My friend Leayne made this and it is fabulous!
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.
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
Thanks so much Letitia, that’s just fantastic to hear!
Made it last night to take to friends for dessert. It just looked and tasted fantastic. Great recipe and so easy. Thanks
I’m making this for our friends form Holland. I’m hoping they’ll love it..
Success and yum!!!
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?
Yup give it a go! Greek yogurt might be best?
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,
Ok thanks I will! I downed tools and went cream shopping
want to make this but im confused how to put n a wide bowl n slide tin down
It’s just a fancy way to take the outside bit of the springform tin off – just do it however works for you!
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??
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!
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 : )
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!
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
Hi Jenna, light cream cheese would be OK, however light cream doesn’t normally whip so probably wouldn’t work sorry.
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.
Love this recipe! will be adding the ingredients to my shopping list & making this over the weekend ;)
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.
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!
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??
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 :-)
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 :)
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
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.
Wonderful to hear Katherine! Recipes need to be achievable with the busy lives we lead!
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 !
Thanks Sinead, you’re lovely. Frozen raspberries would be just beautiful! I did that too once – it was tasty. Glad you enjoyed! xx
Made for Xmas day & was very yummy. Thanks Chelsea for your experimenting
Great to hear, thank you Gin! I’m so pleased you enjoyed it.
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….
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!
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
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
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!
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.
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.
Hi Mandie, sounds delicious! Yes, it will set fine. Let mew know how it tastes!
Hi Chelsea,
How many people would this cheesecake serve do you think?
Hi Jo Marie, I would say it would serve about 8? It’s quite rich!
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!
Absolutely, just make sure you cover it in clingfilm overnight.
Cool .. no gelatine and no baking!!! yummmmmm
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!)
What a lovely recipe and I love the honest intel that goes with it. :)
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.
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.
How do you make your own cream cheese! .?
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!
Hi Cloe, let me know how it goes!
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
Hi Janeen, oh no, I’m sorry to hear that. How long did you refrigerate it before you put the strawberries on top?
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!!
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 :)
Hi Kat, lovely to hear! So glad you enjoyed the recipe and tried something new. Cheers!
Doesn’t it need gelatine to hold form?
Hi Kerrie, no it doesn’t – the chocolate and cream cheese do all the work in this recipe!
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!
Thanks Janeen, and of course you can make it! Let me know how it goes – take a pic and post it on my page!
Hey Chelsea, what would happen if you used spreadable cream cheese? Thanks
It is processed differently and may not set x
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 ??
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