Luscious White Chocolate Cheesecake with Forest Berry Medley

Ultimate White Chocolate Cheesecake: Creamy, Fruity & Irresistible Recipe

It’s always an exciting time when the food blog swap rolls around, and for this round, I had the pleasure of diving into the delicious world of the Dutch blog Cooking with Inge. Inge, a true food enthusiast (though I believe that’s a prerequisite for all food bloggers!), is known for not just whipping up incredible dishes but also for playfully “messing up” her kitchen sink in the process. Yet, as her friends and family attest, the end results are consistently phenomenal, and that’s truly what matters most. As I explored her blog, a recipe for white chocolate cheesecake immediately caught my eye, and from that moment, I couldn’t get it out of my mind. It was a clear sign – this was the recipe I absolutely had to try! And what an excellent decision it turned out to be! This cheesecake is a harmonious blend of creamy white chocolate richness, a perfectly crunchy graham cracker base (who doesn’t adore that combination?), and a vibrant, tart forest fruit jelly that crowns it all.

This dessert truly embodies everything you could wish for in a cheesecake: it’s incredibly tasty, remarkably airy, and wonderfully fresh. It strikes that perfect balance, feeling indulgent yet light, making it suitable for any occasion, from a casual family dinner to an elegant gathering. The smooth, sweet white chocolate filling contrasts beautifully with the tangy, jewel-toned forest fruit topping, while the classic graham cracker crust adds a satisfying texture and a hint of warm sweetness. Each bite is a delightful experience, a symphony of flavors and textures that dance on the palate. In fact, it was so good that the entire cake vanished far too quickly, leaving me already dreaming of the next time I can bake it and savor another generous slice!

It’s a good taste! Discover this irresistible White Chocolate Cheesecake.

Recipe: White Chocolate Cheesecake with Graham Cracker Crust and Forest Fruits

Delicious White Chocolate Cheesecake with Graham Cracker Crust and Forest Fruit Jelly

📖 Recipe

RECIPE CARD

White chocolate cheesecake with forest fruit

Andrea Janssen, the author of this delicious white chocolate cheesecake recipeAndréa

This White Chocolate Cheesecake with graham crackers and forest fruits is a dream come true for dessert lovers. A recipe that is so incredibly tasty, delightfully airy, and wonderfully fresh that you’ll find yourself craving it every single day! It’s truly a perfect balance of sweetness and tang, making it an ideal treat for any occasion.

5 of 1 vote
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Cook Time 30 minutes
Cooling time 5 hours
Total Time 5 hours 30 minutes

Course Sweets and Sweet Baking, Dessert
Cuisine American, European

Servings 10 persons
Calories 557 kcal

Equipment

  • Springform pan, 26 cm diameter
  • Parchment paper
  • Hand mixer
  • Blender (or food processor)
  • Fine sieve
  • Saucepans (various sizes for bain-marie)
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Ingredients

Graham Cracker Crust

  • 260 grams graham crackers (or digestive biscuits for a similar flavor)
  • 100 grams unsalted butter, melted

Cheesecake Filling

  • 3 sheets gelatin
  • 200 grams white chocolate , good quality, coarsely chopped
  • 250 grams mascarpone cheese, at room temperature
  • 100 grams cream cheese, full-fat, at room temperature
  • 50 grams granulated sugar
  • 250 ml heavy cream (whipping cream)

Forest Fruit Jelly

  • 2 sheets gelatin
  • 1 teaspoon fresh lemon juice
  • 50 grams fine caster sugar (superfine sugar)
  • 250 grams mixed forest fruits, such as blackberries, raspberries, strawberries, and blueberries (fresh or frozen)
  • 2 tablespoons water

Garnish

  • White chocolate flakes, grated or shaved
  • Fresh forest fruits , such as whole raspberries, blackberries, strawberries, and blueberries (or a delightful combination thereof)
  • Red velvet white chocolate , or other decorative chocolate pieces (optional)

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Instructions

Preparation Steps

  • To begin, prepare your springform pan (26 cm diameter). Line the bottom and the sides of the pan with baking paper, ensuring a clean release for your finished cheesecake.

Crafting the Graham Cracker Crust

  • Finely grind the graham crackers in a food processor until they achieve a uniform, sandy crumb consistency. This fine texture is key for a smooth, firm crust. If a food processor isn’t available, place the crackers in a sturdy plastic bag and crush them thoroughly using a heavy object like a rolling pin or the bottom of a saucepan.
  • Melt the unsalted butter gently in a large pan over low heat until it’s completely liquid and clear.
  • Add the crushed graham cracker crumbs to the melted butter in the pan. Mix diligently with a spatula or spoon until all the crumbs are evenly coated, creating a moist, sandy mixture.
  • Press the buttered crumb mixture evenly onto the bottom of the prepared springform pan. Use the back of a spoon or your fingers to create a firm, compact crust. Place the pan in the refrigerator for at least 15 minutes to allow the crust to firm up.

Preparing the Creamy Cheesecake Filling

  • In a small bowl, submerge the gelatin sheets in a generous amount of cold water. Let them soak for approximately 5-7 minutes until they become completely soft and pliable.
  • Prepare a bain-marie: place a saucepan with a few inches of water on the stove and bring it to a gentle boil.
  • Carefully place a heatproof bowl (ensure it doesn’t touch the water) about 2 cm above the simmering water. Add the coarsely chopped white chocolate to this bowl. The chocolate will melt slowly and evenly from the gentle heat of the steaming water (this classic technique is known as “au bain-marie”). Stir occasionally until completely smooth.
  • Once all the white chocolate has melted into a smooth consistency, remove the bowl from the heat. Squeeze any excess water from the softened gelatin sheets, then immediately add them to the warm melted chocolate. Whisk vigorously until the gelatin is completely dissolved and thoroughly combined with the chocolate, ensuring no lumps remain.
  • Set the chocolate-gelatin mixture aside and allow it to cool slightly for about 5 minutes. It should still be liquid but not hot.
  • In the bowl of your food processor or a large mixing bowl with a hand mixer, combine the room-temperature mascarpone, cream cheese, and granulated sugar. Beat on medium speed until the mixture is completely smooth, creamy, and free of lumps.
  • Slowly pour in the cold heavy cream. Continue mixing on medium speed until the cream is fully incorporated and the mixture thickens slightly, becoming light and fluffy. Be careful not to overmix.
  • Gently fold the slightly cooled white chocolate mixture into the cream cheese mixture using a spatula. Mix until just combined, being careful not to deflate the airiness.
  • Retrieve your chilled springform pan with the set crust from the refrigerator. Pour the smooth, creamy cheesecake batter evenly over the graham cracker base.
  • Carefully transfer the springform pan back to the refrigerator. Allow the cheesecake to chill for a minimum of 3 hours, or preferably overnight, to ensure it sets completely and develops its firm, yet creamy texture.

Creating the Forest Fruit Jelly Topping

  • As with the filling, soak the gelatin sheets for the jelly in a bowl of cold water for about 5-7 minutes until they are soft and ready to use.
  • In a small saucepan, combine the fresh lemon juice, fine caster sugar, mixed forest fruits (if using frozen, no need to thaw), and the 2 tablespoons of water. Bring this mixture to a rolling boil over medium heat, stirring gently.
  • Once boiling, reduce the heat to low and let the fruit mixture simmer gently for an additional 5 minutes. This allows the flavors to meld and the fruits to soften slightly.
  • Remove the saucepan from the heat. Using a hand blender, carefully puree the forest fruit mixture directly in the pan until it’s smooth and homogenous.
  • For an extra smooth jelly without any seeds, place a fine-mesh strainer over a clean bowl. Pour the pureed forest fruit mixture through the strainer, pressing it firmly with the back of a spoon to extract all the liquid and flavor. Discard the remaining pulp and seeds.
  • Squeeze out all the water from the softened gelatin sheets. Add the gelatin to the warm, strained fruit puree and whisk continuously until the gelatin is fully dissolved and integrated. Allow this mixture to cool slightly before proceeding.
  • Carefully remove the set cheesecake from the refrigerator. Gently pour the slightly cooled forest fruit jelly mixture evenly over the top surface of the cheesecake.
  • Lightly tilt the springform pan to evenly distribute the jelly across the entire top surface. Then, gently tap the bottom of the springform pan on your kitchen counter a few times; this helps release any trapped air bubbles for a smooth, flawless finish.
  • Return the springform pan to the refrigerator for at least another 1.5 to 2 hours, or until the forest fruit jelly layer is completely set and firm to the touch.

Garnish and Serve

  • Once the cheesecake is fully chilled and set, it’s time for the final touch! While the vibrant forest fruit jelly is already a beautiful topping on its own, you can get creative with your garnish or keep it simple. For this particular cheesecake, I opted for a combination of fresh, plump raspberries, delicate white chocolate flakes, and a few pieces of intriguing Red Velvet white chocolate. This not only added visual appeal but also contributed to an extra layer of deliciousness! Other great options include mint leaves, a dusting of powdered sugar, or a mix of various fresh berries. Carefully remove the cheesecake from the springform pan before serving.

Nutrition

Calories: 557kcalCarbohydrates: 49gProtein: 7gFat: 37gSaturated Fat: 22gCholesterol: 81mgSodium: 311mgFiber: 2gSugar: 33gVitamin A: 925IUVitamin C: 2.7mgIron: 1.2mg

Expert Tips for Cheesecake Perfection

  • **Room Temperature Ingredients:** Ensure your mascarpone and cream cheese are at room temperature. This is crucial for achieving a super smooth, lump-free cheesecake filling. Cold cream cheese can result in a lumpy texture.
  • **Gentle Melting of White Chocolate:** When melting white chocolate via a bain-marie, be extremely careful not to let the bowl touch the simmering water. White chocolate can seize or burn easily if it gets too hot or comes into contact with even a drop of water. Low, indirect heat is your best friend here.
  • **No-Bake Setting Time:** Don’t rush the chilling process! The long cooling times for both the cheesecake filling and the fruit jelly are essential for the gelatin to properly set, ensuring a perfectly firm and sliceable cheesecake. Ideally, let the cheesecake set overnight for the best results.
  • **Smooth Fruit Jelly:** Straining the forest fruit puree through a fine sieve is a game-changer if you prefer a perfectly smooth, seedless jelly. It gives your cheesecake a refined and professional finish.
  • **Air Bubbles in Jelly:** Tapping the springform pan after pouring the jelly helps release any trapped air bubbles, leading to a pristine, clear jelly layer.
  • **Customizing Your Crust:** While graham crackers are classic, feel free to experiment with other plain biscuits like digestive biscuits, shortbread, or even vanilla wafers for a slight flavor variation in your crust.
  • **Fruit Variations:** Don’t limit yourself to just forest fruits! This cheesecake would also be delightful with a single fruit topping like fresh strawberries, raspberries, or even a mango puree for a tropical twist. Adjust sugar content based on the sweetness of your chosen fruit.

Storage & Make-Ahead Tips

  • **Storage:** This white chocolate cheesecake should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3-4 days.
  • **Make-Ahead:** This is an excellent make-ahead dessert! You can prepare the entire cheesecake a day or two in advance. Just be sure to keep it well-covered in the refrigerator. This allows the flavors to fully meld and the texture to become perfectly firm.
  • **Freezing:** While it’s best enjoyed fresh, you can freeze individual slices or the entire cheesecake (without fresh fruit garnish). Wrap it tightly in plastic wrap, then in foil. It can be frozen for up to 1 month. Thaw in the refrigerator overnight before serving.

Keyword a cheesecake recipe, a cheesecake recipe with fruit, white chocolate, forest fruit, no-bake, dessert, creamy, fresh

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This White Chocolate Cheesecake with its luscious forest fruit jelly is more than just a dessert; it’s an experience. The delicate sweetness of the white chocolate pairs perfectly with the tartness of the berries, all resting on a comforting, crunchy graham cracker crust. It’s a recipe that has earned its spot as a favorite, and I’m confident it will become a go-to in your kitchen as well. Whether you’re baking for a special occasion or simply treating yourself, this cheesecake promises to deliver pure bliss with every forkful. Don’t hesitate to give it a try and enjoy the magic!