This delicious Mary Berry Feathered White Chocolate Cheesecake is a creamy, indulgent dessert that’s both simple and impressive. Perfect for special occasions, it uses common ingredients like biscuits and mascarpone cheese. With a beautiful feathered chocolate topping, this cheesecake is sure to wow your guests and leave them wanting more!
This Feathered White Chocolate Cheesecake Recipe Is From Cook and Share Cookbook by Mary Berry
Ingredients Needed:
Base
- 125g digestive biscuits
- 60g butter, melted (plus extra for greasing)
- 1 tsp demerara sugar
Filling
- 200g white chocolate, broken into pieces
- 250g full-fat mascarpone cheese, at room temperature
- 300ml pouring double cream
- 1 tsp vanilla extract
Decoration
- 115g dark chocolate, broken into pieces
- 100ml pouring double cream
- 30g white chocolate
How To Cook Feathered White Chocolate Cheesecake:
- Prepare the Base: Grease and base-line a 20cm (8in) sandwich tin with non-stick baking paper. Crush the digestive biscuits in a bag using a rolling pin until they are fine crumbs. Mix the biscuit crumbs with the melted butter and demerara sugar in a bowl. Spoon the mixture into the prepared tin and press down firmly with the back of a spoon. Chill in the fridge for 30 minutes.
- Make the Filling: Melt the white chocolate by placing it in a heatproof bowl over a pan of very hot water for a few minutes, then set aside to cool slightly. In a separate bowl, beat the mascarpone cheese with a little of the cream to loosen it, then gradually blend in the remaining cream until smooth. Add the melted white chocolate and vanilla extract, mixing carefully to avoid overbeating. Pour the filling into the chilled biscuit base and level the surface. Chill in the fridge for 8 hours or overnight until set.
- Prepare the Decoration: Once set, remove the cheesecake from the tin and baking paper, placing it on a serving plate. In a small saucepan, gently heat the dark chocolate and cream until melted. Melt the white chocolate in a heatproof bowl over hot water. Pour the melted dark chocolate and cream mixture over the cheesecake, spreading it to the edges. Use a small piping bag to pipe 8 lines of melted white chocolate across the top. With a cocktail stick, drag through the white chocolate lines in alternate directions to create a feathered effect. Chill until set.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your mascarpone cheese and cream are at room temperature before mixing. This helps create a smooth filling without lumps.
- Chill the Base Thoroughly: Don’t skip the chilling step for the biscuit base. A well-chilled base helps the cheesecake set properly and makes it easier to slice.
- Melt Chocolate Carefully: When melting the chocolate, do it slowly over hot water to avoid burning. Stir it gently until smooth for the best texture.
- Avoid Overmixing: When combining the mascarpone and cream, mix just until smooth. Overmixing can make the filling too airy and affect the texture.
- Use Fresh Ingredients: For the best flavor, use fresh cream and good-quality chocolate. This will enhance the taste and make your cheesecake even more delicious.
How To Store Leftovers
- Refrigerate: Cover leftover Feathered White Chocolate Cheesecake with plastic wrap or put it in an airtight container. Store it in the fridge for up to 3 days.
- Freeze: You can freeze leftover Feathered White Chocolate Cheesecake for up to 1 month. When ready to eat, let it thaw in the fridge for several hours or overnight. This dessert is best enjoyed chilled and does not need reheating.
Nutrition Facts
Serving Size: 1 slice (approximately 296g)
- Calories: 1,030
- Total Fat: 69g
- Saturated Fat: 39g
- Cholesterol: 0mg
- Sodium: 480mg
- Potassium: 0mg (not specified)
- Total Carbohydrate: 90g
- Dietary Fiber: 2g
- Sugars: 74g
- Protein: 10g
More Pioneer Woman Recipe:
- Mary Berry Malted Chocolate Cake
- Mary Berry Salted Caramel Cake
- Mary Berry Windfall Pie
- Mary Berry Coconut and Jam Cake
- Mary Berry American Chocolate Cake
Mary Berry Feathered White Chocolate Cheesecake
Description
This delicious Mary Berry Feathered White Chocolate Cheesecake is a creamy, indulgent dessert that’s both simple and impressive. Perfect for special occasions, it uses common ingredients like biscuits and mascarpone cheese. With a beautiful feathered chocolate topping, this cheesecake is sure to wow your guests and leave them wanting more!
Ingredients
Base
Filling
Decoration
Instructions
- Prepare the Base: Grease and base-line a 20cm (8in) sandwich tin with non-stick baking paper. Crush the digestive biscuits in a bag using a rolling pin until they are fine crumbs. Mix the biscuit crumbs with the melted butter and demerara sugar in a bowl. Spoon the mixture into the prepared tin and press down firmly with the back of a spoon. Chill in the fridge for 30 minutes.
- Make the Filling: Melt the white chocolate by placing it in a heatproof bowl over a pan of very hot water for a few minutes, then set aside to cool slightly. In a separate bowl, beat the mascarpone cheese with a little of the cream to loosen it, then gradually blend in the remaining cream until smooth. Add the melted white chocolate and vanilla extract, mixing carefully to avoid overbeating. Pour the filling into the chilled biscuit base and level the surface. Chill in the fridge for 8 hours or overnight until set.
- Prepare the Decoration: Once set, remove the cheesecake from the tin and baking paper, placing it on a serving plate. In a small saucepan, gently heat the dark chocolate and cream until melted. Melt the white chocolate in a heatproof bowl over hot water. Pour the melted dark chocolate and cream mixture over the cheesecake, spreading it to the edges. Use a small piping bag to pipe 8 lines of melted white chocolate across the top. With a cocktail stick, drag through the white chocolate lines in alternate directions to create a feathered effect. Chill until set.
Notes
- Use Room Temperature Ingredients: Make sure your mascarpone cheese and cream are at room temperature before mixing. This helps create a smooth filling without lumps.
- Chill the Base Thoroughly: Don’t skip the chilling step for the biscuit base. A well-chilled base helps the cheesecake set properly and makes it easier to slice.
- Melt Chocolate Carefully: When melting the chocolate, do it slowly over hot water to avoid burning. Stir it gently until smooth for the best texture.
- Avoid Overmixing: When combining the mascarpone and cream, mix just until smooth. Overmixing can make the filling too airy and affect the texture.
- Use Fresh Ingredients: For the best flavor, use fresh cream and good-quality chocolate. This will enhance the taste and make your cheesecake even more delicious.
Mary Berry Feathered White Chocolate Cheesecake