Mary Berry Chocolate Cheesecake Recipes

A beautifully marbled chocolate cheesecake recipe featuring dark and white chocolate. A Mary Berry tip: use 39% cocoa solids for a sweet and creamy finish.

We use a dark chocolate with 39 per cent cocoa solids because we find it melts perfectly and is not too bitter. If you are using a posh chocolate (70 per cent cocoa solids), be very careful not to overheat it when melting otherwise it will be lumpy. White chocolate can be tricky to melt, so heat it up very, very gently; otherwise it will split and not allow the cheesecake to set.

To make the base, mix the crushed biscuits with the melted butter and press into the base of the tin. Level using the back of a spoon.

No Bake Lemon Cheesecake (mary Berry)

To make the filling, put the chopped white chocolate in to a bowl and sit over a pan of just hot water. Leave to melt (but don’t allow it to get too hot), stirring occasionally, then set aside to cool a little.

Reserve 3 tablespoons of the double cream. Pour the remainder into a large bowl, then add the cream cheese and vanilla. Whisk, using an electric hand whisk, until smooth. Add the melted white chocolate and whisk again until smooth and thick.

Spoon about 6 tablespoons of the white chocolate filling into a mixing bowl. Spoon the remaining mixture into the tin and smooth over the top. Chill for 30 minutes.

I Made Mary Berry's Delicious White Chocolate Cheesecake And I Would Have Paid For A Slice

Add the reserved double cream to the reserved white chocolate mixture and mix together until smooth. Spoon over the set mixture in the tin.

Melt the dark chocolate as before and then drizzle over the top of the cheesecake and use the blade of a knife to swirl the toppings together.

We’d love to pop into your email inbox every Friday with inspiring recipes from Penguin’s world-leading cookery writers, the latest cookbook releases, ebook deals and more.

No Bake White Chocolate Raspberry Cheesecake Recipe + Video