Mary Berry Feathered White Chocolate Cheesecake

I first made this cheesecake for my mum’s birthday—because she loves white chocolate and I needed something that looked impressive without needing a water bath or springform tin gymnastics. Let me tell you, this nearly flopped when my feathered chocolate topping turned into a swirly mess (I’ll explain how I fixed that). But once I cracked it, this became one of my go-to make-ahead desserts.

What surprised me most? How the filling set so beautifully without gelatine. Just cream, mascarpone, and a bit of patience. If you’ve ever been burned by soggy biscuit bases or runny middles, let me show you how I got it just right.

WHAT MAKES THIS RECIPE SPECIAL

The magic is in the simplicity. No eggs, no baking, no faff. Just solid fridge-setting science. Mary’s trick of combining mascarpone with white chocolate gives the cheesecake body without it turning grainy (which happened on my first go when I overmixed). Plus, the feathered chocolate topping looks like you’ve spent hours on it—even though it takes five minutes and a cocktail stick.

Most cheesecake recipes either over-sweeten or under-set. This one hits the balance—silky, sliceable, and not tooth-achingly sweet.

INGREDIENTS + WHY THEY MATTER

• Digestive biscuits – The classic crumb base. I once tried Hobnobs… too chewy and dense.
• Demerara sugar – Adds a toasty crunch. Skipping it made the base bland.
• White chocolate (200g) – Sweetens and firms up the filling. Don’t use baking white chocolate—it doesn’t melt right.
• Mascarpone (250g) – Makes it creamy and rich. Full-fat only—low-fat turns runny.
• Double cream (300ml + 100ml) – Whips in for body and is used again in the ganache topping.
• Vanilla extract – Rounds out the sweetness. Adds depth.
• Dark chocolate (115g) – Rich contrast for the feathering.
• Extra white chocolate (30g) – The piping star of the show.

MAKING IT YOURS (WITHOUT RUINING IT)

• No mascarpone? Full-fat cream cheese can work, but the texture will be tangier and slightly firmer.
• Want it gluten-free? Use GF digestive biscuits—works perfectly.
• Dairy-free? I’ve not tested this one dairy-free (yet), but coconut cream and DF cream cheese might be a good start—let me know if you try it!
• Fruit topping? A few raspberries or passionfruit on top works beautifully with the richness, but keep it light.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Filling didn’t set	Chocolate too hot when mixing	Let it cool slightly before folding in
Feathered lines smeared	Base layer still too warm	Chill cheesecake before decorating
Biscuit base crumbled	Not enough butter or chilled time	Weigh ingredients + chill 30+ mins

HOW TO MAKE MARY BERRY’S FEATHERED WHITE CHOCOLATE CHEESECAKE

1. Prepare the base
   Line a 20cm tin with baking paper. Blitz or bash your biscuits to fine crumbs. Stir in melted butter and demerara sugar, then press firmly into the tin. Chill for 30 minutes.
2. Make the filling
   Melt white chocolate over hot water—let it cool slightly. In another bowl, whisk mascarpone with a splash of cream to loosen, then add the rest gradually until smooth. Stir in the vanilla and melted chocolate carefully—don’t overmix. Spoon onto the base and level. Chill 8 hours or overnight.
3. Decorate
   Melt dark chocolate and 100ml cream gently. Separately melt 30g white chocolate. Pour the dark ganache over the set cheesecake and spread to edges. Pipe lines of white chocolate across, then feather with a cocktail stick (drag through the lines in alternating directions).
4. Chill again until the topping is firm—at least 30 mins.

TIPS FROM MY KITCHEN

• I use a sandwich tin with a loose base + acetate strip—makes removing it so much easier.
• I let the mascarpone sit out for 20–30 mins before using—it blends smoother.
• My dark chocolate was 70% cocoa—richer contrast.
• Don’t skip chilling overnight—it really needs the full set.

STORAGE + SERVING

• Fridge: Keeps well for 3 days, covered. Tastes best day 2, oddly enough.
• Freezer: Slices freeze fine—wrap individually. Thaw in fridge (don’t microwave!).
• To serve: Lovely with coffee. Or prosecco. Up to you.

FAQs – REAL QUERY ANSWERS

Q: Can I make it ahead of time?
A: Absolutely—this is the dream make-ahead dessert. Make it the night before and it’ll be perfect the next day.

Q: Do I need gelatine to help it set?
A: Nope! The combo of white chocolate and cream sets it beautifully on its own.

Q: My topping didn’t feather—why?
A: Cheesecake probably wasn’t cold enough or the ganache was too warm. Let it firm up before piping.

Q: Can I use cream cheese instead of mascarpone?
A: You can, but it’ll be tangier and a bit firmer. Still tasty, just different.

Q: What kind of white chocolate works best?
A: Go for good-quality bars—not chips or baking white chocolate, which don’t melt smoothly.

Try More Recipes:

• Mary Berry Florentines
• Mary Berry Meringues
• Mary Berry Mini Bakewell Tarts
• Mary Berry Lemon Ice Cream