This blackberry and white chocolate cheesecake is the perfect dessert for summer. It’s creamy and ultra-smooth and pairs perfectly with any chocolate biscuit base. Make this one of your go-to desserts when entertaining. You can make it and freeze it ahead of time for a stress-free dinner party or gathering.
- 1 packet (250 grams) Arnott’s Choc Ripple biscuits or any chocolate biscuit
- 100 grams unsalted butter melted
- 2 packets Philadelphia cream cheese softened (500 grams)
- ½ cup caster sugar
- 2 eggs
- vanilla essence
- 80 grams white chocolate melted
- zest and juice (pulp-free) of 1 orange
- 300 ml thickened cream
- 4 tablespoons blackberry jam
- 3 tablespoons blackberry jam (extra)
- Fresh blackberries (use strawberries if blackberries are unavailable)
- white chocolate grated (extra)
*Do not open the oven during the cooking time or the cheesecake will crack and sink.
*Springform tins will always leak. Place your tins on an oven tray lined with non- grease paper during baking to make your cleaning process easier
*Make it and freeze it! Once the cheesecake is completely cool, do not garnish. Simply wrap it in plastic glad paper and freeze for up to 3 weeks.
Preheat oven to 160°. Grease and line the base and sides of a 20 cm springform tin with non-stick baking paper.
Process biscuits until finely crushed. Add the melted butter and pulse until well combined. Press the mixture gently into the base of the prepared tin and then smooth out with the back of a spoon.
To make the filling; Using the medium speed of an electric mixer, beat cream cheese, and sugar until creamy (don’t over-beat). Add the eggs (1 at a time) and vanilla and beat until blended.
By hand, fold in the white chocolate, orange juice, orange zest, and thickened cream and mix gently until smooth.
Gently pour the cream cheese mixture onto the crumb crust. Tap the tin lightly to remove any air bubbles. Place blackberry jam in the microwave for 40 seconds or until very soft. Drizzle over the cheesecake mixture and swirl gently with a knife.
Place the cake tin onto a tray lined with baking paper and bake in a preheated oven for 1 hour. Carefully remove from the oven and allow to cool completely (the cheesecake will be wobbly). Once cooled down, refrigerate for 2-3 hours until cold.
To serve, drizzle with extra melted blackberry jam, top with blackberries, and garnish with remaining white chocolate shaves.
Why you will love this cheesecake:
go-to dessert when entertaining
Make ahead of time and freeze
Stress-free dinner party dessert
creamy and smooth