Jamie Oliver Recipes

Jamie Oliver No-bake Raspberry And White Chocolate Cheesecake Recipe

I still remember the first time I made a no-bake cheesecake. I was skeptical. How could something so creamy, so decadent, come together without even touching the oven? That day, I discovered the magic of simplicity in desserts. Every bite felt like a reward and every raspberry jewel on top felt like little bursts of summer.

No-bake cheesecakes are not just easy. They are liberating. You can mix, chill, and serve without worrying about cracked tops or uneven baking. And Jamie Oliver’s No-bake Raspberry and White Chocolate Cheesecake is a perfect example. It feels indulgent yet approachable, impressive yet stress-free.

Jamie Oliver’s No-bake Raspberry And White Chocolate Cheesecake Recipe

I still recall unwrapping the white chocolate, inhaling its sweet aroma, and realizing this was going to be special. The cheesecake balances creamy, fruity, and sweet in every spoonful.

  • Sweetness comes from white chocolate.
  • Tartness comes from fresh raspberries.
  • Crunch comes from a buttery biscuit base.

Jamie’s recipe is elegant without being intimidating. It’s a dessert that makes you look like a pro, even if it’s your first try.

Ingredients Needed

I like to imagine myself walking through a local market while gathering these ingredients. The smell of fresh raspberries and the shine of white chocolate always make me pause and savor the moment.

  • Biscuit Base

    • 200g digestive biscuits
    • 100g unsalted butter, melted

  • Cheesecake Filling

    • 300g cream cheese
    • 150g mascarpone
    • 200g white chocolate
    • 100ml double cream
    • 3 tablespoons icing sugar
    • 1 teaspoon vanilla extract

  • Topping

    • 200g fresh raspberries
    • Optional: a few extra chocolate shavings

Every ingredient has a purpose. The biscuits give structure. The cream cheese and mascarpone bring richness. White chocolate adds a silky sweetness. And raspberries balance everything with a bright zing.

How To Make Jamie Oliver’s No-bake Raspberry And White Chocolate Cheesecake

I remember the first time I carefully melted white chocolate in a bowl over simmering water. The aroma instantly filled the kitchen and made me feel like a dessert wizard.

  1. Prepare The Base

    • Crush the digestive biscuits until fine.
    • Mix with melted butter.
    • Press firmly into a springform pan. Chill in the fridge while preparing filling.

  2. Make The Filling

    • Melt white chocolate gently.
    • Beat cream cheese, mascarpone, icing sugar, and vanilla until smooth.
    • Fold in the melted white chocolate.
    • Whip cream separately until soft peaks form.
    • Gently fold whipped cream into the cheese mixture.

  3. Assemble The Cheesecake

    • Spread the filling evenly over the biscuit base.
    • Smooth the top with a spatula.
    • Chill in the fridge for at least 4 hours or overnight for best results.

  4. Add Topping

    • Arrange fresh raspberries on top just before serving.
    • Optional: sprinkle extra chocolate shavings for flair.

Ingredient Science Spotlight

I love thinking about why ingredients behave the way they do. It makes baking feel like chemistry with delicious rewards.

  • White chocolate: It contains cocoa butter, sugar, and milk solids. When melted, it creates a glossy, smooth texture. Avoid overheating or it separates.
  • Cream cheese and mascarpone: High fat content gives the cheesecake creaminess. Folding in whipped cream introduces air for lightness.
  • Digestive biscuits: Crushed and combined with butter, they form a solid base as the butter hardens.

Understanding these helps prevent common mistakes like a runny filling or a crumbly base.

Expert Tips

The first time I overfilled a pan, the cheesecake overflowed slightly. That taught me a few key lessons:

  • Use a springform pan for easy removal.
  • Chill the base before adding filling to prevent sogginess.
  • Melt chocolate gently using a double boiler or microwave in short bursts.
  • Fold whipped cream carefully to maintain airiness.
  • Don’t rush chilling – overnight is ideal for a firm, creamy texture.

Recipe Variations

I love experimenting, so I’ve tried a few twists on this cheesecake:

  • Berry Swap: Replace raspberries with blueberries, blackberries, or a mix.
  • Chocolate Twist: Add a layer of melted milk or dark chocolate before spreading the filling.
  • Nutty Crunch: Sprinkle crushed pistachios or almonds on top.
  • Mini Cheesecakes: Make individual portions in jars or muffin tins.

Each variation changes the flavor and presentation without complicating the process.

Final Words

The first time I served this cheesecake at a small dinner, everyone paused mid-bite. There’s something about the creamy white chocolate filling paired with tart raspberries that feels magical. It’s simple but elegant.

Making it once is addictive. Making it repeatedly becomes a joyful ritual. It’s the kind of dessert that turns casual gatherings into memorable experiences.

FAQs

Can I Make Jamie Oliver’s No-bake Raspberry And White Chocolate Cheesecake Ahead Of Time?

Yes! It’s best to make it the day before. Just let it set in the fridge overnight.

How Do I Make The Base For Jamie Oliver’s Cheesecake?

The base is made with crushed biscuits (like digestive biscuits or graham crackers), melted butter, and a pinch of sugar. Mix them, press into a dish, and chill.

Can I Substitute White Chocolate In Jamie Oliver’s Cheesecake Recipe?

You can, but the white chocolate is key for the creamy texture. If you must, try milk or dark chocolate, but the flavor will change.

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