Whether after a baked cheesecake, a lemon one or even a chocolate one, Mary Berry has a recipe online for it.
However, it was the chef’s white chocolate and raspberry one which looked delicious when I was browsing her pudding recipes.
Available on the BBC Good Food’s website, the description reads: “Mary Berry’s no-bake white chocolate and raspberry cheesecake recipe can be prepared in advance, making it perfect for a dinner party.”
It claims to take less than 30 minutes to prepare, serving six to eight people if using a 20cm tin to make it in.
Ingredients:
For the base:
150g digestive biscuits
75g butter
For the filling:
250g mascarpone cheese
300ml double cream
1tsp vanilla extract
200g white chocolate
For the coulis:
400g fresh raspberries.
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To start with, I lined the tin and began to crush the digestive biscuits in a plastic bag until they resembled fine breadcrumbs.
I then melted the butter and mixed it into the biscuit mix before spooning it into the base of the tin, using the back of a spoon until level.
It didn’t look like the base would be very thick and I would usually double a base recipe but decided to stick exactly to Mary’s recipe to see how it turned out.
To make the filling, I tipped the mascarpone and double cream into my stand mixer and whisked until smooth with very soft peaks, stirring in the vanilla at the same time.
Meanwhile, I put the chocolate into a small heatproof bowl and placed this on top of a pan of simmering water, stirring until melted.
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The recipe recommended setting this aside for five to 10 minutes until it had cooled down before pouring it into the cream and cheese mixture and stirring until combined.
To make the coulis, Mary recommended putting half of the raspberries into a small blender, blitzing until runny and pouring through a sieve to remove the seeds.
Next, I spooned half of the cheesecake mixture over the base and then followed the recipe by using a teaspoon handle to make a few holes into the mixture for the coulis to go.
This step was kind of tricky as the coulis wasn’t going down the holes so I ended up lightly swirling the raspberry coulis on top before spooning the remaining cheesecake on top.
I then set this in the fridge for six hours before cutting into it and noticing how thin the base was. The thickness of a base is down to personal preference but the balance between cheesecake mixture and base was slightly off.
Nevertheless, it tasted amazing and sweet with a sharp tang from the raspberry coulis and filling and was super easy to make, taking just 20 minutes from start to finish, besides the chilling.
Family members who tried the cheesecake said it was super light and creamy and would pay for a slice.
Mary’s recipe can be made up to two days in advance, or frozen for a month without the raspberry decoration.
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