Home - Recipes - White Chocolate Cheesecake with Berry Sauce

White Chocolate Cheesecake with Berry Sauce

Start this luscious dessert 1 day in advance so it has time to chill.

Serves 16
Ready in 425 mins
Prep time 20 mins
Cooking time 75 mins
Chill time 330 mins
407 calories per serving


> Cooking spray
> 1 (10 oz) box shortbread cookies
> 1 stick butter
> 2/3 cup sugar
> 2 (12 oz) bags frozen berry medley
> 1 1/3 cups part-skim ricotta cheese
> 1 1/3 cups light cream cheese
> 1 tsp vanilla extract
> 1 1/2 cups white chocolate chips
> 1 cup light sour cream
> 3 eggs


Preheat the oven to 350ºF. Line the bottom of a 9-inch spring form pan with parchment paper. Spray parchment and pan sides with baking spray.
Finely grind the cookies in a food processor. Melt the butter in a large microwave-safe bowl. Add the butter and 3 tbsp of the sugar to the food processor and pulse to combine. Spread the mixture over the bottom of the spring form pan and press lightly with the back of a spoon. Bake for 15 min. Remove from oven and set aside to cool for 15 min.
While crust bakes, place the berries, 3 tbsp of the sugar and 3 tbsp water to a saucepan and bring to a boil. Reduce heat and simmer until berries release their liquid, 5 min. Place a wire-mesh sieve over a bowl and strain the fruit, pressing with the back of a spoon to extract as much juice as possible. Discard the solids. Set sauce aside to cool, stirring occasionally.
While the sauce cools, stir together the ricotta and cream cheese in a large bowl and mix in the remaining sugar and vanilla extract.
Mix the chocolate chips and sour cream in a microwave safe bowl and microwave for 1 min. Stir until chocolate melts, microwaving in 15 second increments if necessary (do not overheat). Whisk in the eggs one at a time and fold into the cheese mixture until well combined and no lumps remain.
Spoon 1/3 of the cheese mixture over the crust in the spring form pan. Drizzle over 1/3 cup of the berry sauce. Repeat twice, using all of the filling mixture. Set extra berry sauce aside. To create a marble pattern, draw a skewer through the mixture a few times.
Place pan in a large roasting tin or baking dish and pour boiling water into the roasting tin until it comes halfway up the side of the spring form pan. Bake 1 hour. Turn off the oven and leave the cheesecake to cool in the oven for 30 min. Remove cheesecake from oven and cool on a baking rack for 1 hour (cake will still jiggle slightly in the center). Cover with foil and chill at least 4 hours or overnight. Serve with remaining berry sauce.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you