How about a baked cheesecake made with creamy white chocolate and mascarpone to impress your guests with next time you entertain? It’s got a ginger cookie base that compliments the cheesecake perfectly, and it looks incredible drizzled with raspberry coulis. The best thing is, it’s really easy to make!
A perfect dessert for a simple make ahead dinner
When I have guests for dinner, the one thing I don’t want to be doing is flapping around in the kitchen after my guests have arrived.
So my entertaining ‘winning formula’ is to choose dishes that can as much as possible be prepared in advance.
An example make ahead dinner includes these INCREDIBLE (honestly, they’re amazing!) crispy halloumi fries, which I pre-slice and roll in flour.
A perfect main course would be my Greek lemon chicken, which is so simple it’s almost ridiculous. It’s delicious and goes so, so, so well with this perfect Greek salad and tzatziki. You can pre-slice the potatoes, whisk up the marinade, pre-make the tzatziki, and assemble the salad ahead of time.
And then what better dessert to choose than a cheesecake? I’m pretty sure almost everyone likes it, don’t they? And actually you have to make it ahead – it needs to set in the fridge for at least 4 hours.
This is also a perfect easy dessert for a romantic Valentine’s day dinner!
Baked cheesecakes are easy to make!
I always used to think baked cheesecakes were tricky to make. But really, the trickiest part is knowing when it’s cooked, and letting it cool slowly so it doesn’t crack. Let’s face it, though, this isn’t exactly rocket science either!
And who cares if it does crack a bit, or the middle sinks a bit? Not me (not that I’m speaking from experience of course). One time when I made this, I broke my spring form pan and a bit of the cheesecake oozed out in the oven.
As a result the top of my finished cheesecake was by no means perfect, but I think it still looked pretty gorgeous when I served it.
Tips for the perfect baked cheesecake
I know that some people like to bake cheesecake in a bath of water to help it cook slowly and evenly. But I wanted to keep this recipe as simple as possible, so I don’t bother with that.
What I do do though is switch the oven off as soon as the cheesecake looks set around the edges but still a bit jiggly (like wobbly jelly) in the middle. Then I open the oven door slightly and let the cheesecake cool slowly – to avoid cracks.
How to make a raspberry coulis
Then while the cheesecake’s busy setting in the fridge, you make your raspberry coulis to pour over the top when you serve it. I know a ‘coulis’ sounds posh and difficult, but this is all you do to make it:
Step 1: Throw raspberries in a pan.
Step 2: Add a bit of icing sugar and lemon juice.
Step 3: Heat for a couple of minutes until the fruit starts to break down.
Step 4: Whizz up in a food processor with a few drizzles of water.
My inspiration for this recipe came from two sources: a similar Jamie Oliver cheesecake that Mr. Scrummy and I tasted in one of his restaurants, and a white chocolate baked cheesecake recipe by the lovely Mary Berry, food goddess extraordinaire in the UK.
I used mascarpone cheesecake like Jamie’s, and I also made my own base and raspberry topping. But essentially I (and you!) have Mary to thank for this deliciousness.
More easy make ahead desserts
- 6-ingredient gooey Swedish chocolate cake (kladdkaka)
- Easy Italian apple cake (torta di mele)
- 5 minute chocolate pots
- Chocolate malt cheesecake in a glass
IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!
White chocolate baked cheesecake (with raspberry coulis)
Ingredients (UK/Australia? Click below for grams/ml)
For the base
- 7 ounces ginger cookies
- 5 tablespoons butter melted
For the cheesecake
- 10.5 ounces white chocolate
- 2 eggs
- 7 ounces mascarpone cheese
- 7 ounces cream cheese
- 1 teaspoon vanilla essence
- 2/3 cup heavy / double cream
For the raspberry topping
- 10-11 ounces raspberries
- 1 tablespoon confectioners’ / icing sugar
- a couple of big squeezes of lemon juice
For the base
- Line the base of a spring form pan (roughly 9 inches in diameter) with baking paper.
- Whizz the ginger cookies up in a food processor until they become fine crumbs. Melt the butter in a medium saucepan, then add the ginger cookie crumbs and stir until well combined.
- Tip the crumbs into the prepared pan and flatten down and push to the edges with the back of a metal spoon. Refrigerate for at least half an hour.
For the cheesecake
- Meanwhile, pre-heat the oven to 150C / 300F.
- Melt the chocolate in a bowl in the microwave in 30-second bursts. Whisk the eggs into the mascarpone and cream cheeses with a hand-held whisk, then whisk in the cream and vanilla essence.
- Finally, gradually whisk in the white chocolate, then remove the cookie base from the fridge and pour the cheesecake mixture on top. Bake for 40 to 45 minutes, until the cheesecake is set around the edges but still jiggles in the middle like a jelly that hasn’t quite set.
- Switch the oven off and slightly open the door, but leave the cheesecake in to cool slowly. After about an hour, take the cheesecake out of the oven. When it’s cooled completely, cover it and put it in the fridge to set for at least four hours (preferably overnight).
For the raspberry coulis
- To make the raspberry coulis, heat half of the raspberries with the confectioners’ / icing sugar and the lemon juice until the raspberries start to bubble and break down (just a couple of minutes).
- Whizz the mixture in a food processor until smooth. Then whizz in a few drizzles of water until the raspberries are a pouring consistency. Pour into a jug ready for serving.
- Serve slices of the cheesecake straight from the fridge topped with three or four raspberries and raspberry coulis.