Everyday Meals

Mary Berry’s raspberry cheesecake has a ‘lovely surprise’ inside

Mary Berry described her white chocolate and raspberry cheesecake as “delicious”.

The British baker said: “The digestive biscuits and white chocolate give sweetness.

“While the raspberry coulis provides a lovely sharp contrast, in colour as well as taste.”

There is even a “lovely surprise” when you cut into the cheesecake.


Serves: six to eight
Prep time: 30 mins, plus chilling

READ MORE… Marry Berry five-ingredient shortbread is a cosy yet simple recipe for winter


For the base:

  • 150g (5oz) digestive biscuits
  • 60g (21/2oz) butter, plus extra for greasing
  • One tbsp demerara sugar

For the topping:

  • 200g (7oz) white chocolate
  • One x 250g tub of full-fat mmascarpone cheese
  • 300ml (10fl oz) pouring double cream
  • One tsp vanilla extract
  • 500g (15oz) fresh raspberries
  • One tbsp icing sugar


  • 20cm (8in) round spring-form tin with deep sides
  • Piping bag fitted with a plain nozzle
  • Baking paper
  • Resealable freezer bag
  • Rolling pin
  • Bowls
  • Spatula
  • Blender
  • Sieve


  1. Butter the base of the tin and line with a disc of baking paper.

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  1. To make the base, measure the biscuits into a resealable freezer bag and use a rolling pin, or the base of a saucepan, to crush into fine crumbs, but still with a bit of texture.
  2. Heat the butter in a small saucepan over low heat until just melted. Add the crushed biscuits and sugar and stir until combined. Spoon into the base of the prepared tin and press with the back of a spoon until level. Chill in the fridge while you make the topping.
  3. Break the chocolate into a separate bowl, and sit it on top of a pan of simmering water. Stir until melted but not hot, then leave to cool down for five to 10 minutes until cool but still liquid.
  4. Meanwhile, tip the mascarpone into a bowl, and mix with a spatula to loosen it, so it is soft. Stir in the cream and vanilla extract, stirring with the spatula until smooth.
  1. To make a coulis for the top of the cheesecake, place half the raspberries into a small blender or food processor. Add the icing sugar and whizz until runny, then pour through a sieve to remove the seeds
  2. Pour the melted chocolate into the bowl with the mascarpone mixture and stir to combine, taking care not to over-mix.
  3. Spoon half the white chocolate mixture onto the biscuit base in the tin.
  4. Use the handle of a teaspoon to make a few small holes in the white chocolate mixture, pushing right down to the top of the biscuit base.

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