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White Chocolate Cheesecake Pie

An easy part-bake white chocolate cheesecake pie, topped with fresh berries and lashings of cream. A soon-to-be summer favourite.

White Chocolate Cheesecake



For the crust
200g digestive biscuit crumbs (around 12 biscuits)
5 tbsp butter, melted
Dash of salt
40g pecan or walnuts, toasted

For the filling
225g cream cheese, softened to room temperature
225g white chocolate, melted
70g icing sugar
225g whipped cream
A dash of bourbon

For the topping
2 handfuls mixed berries (blueberries, raspberries and redcurrants)
4 tbsp strawberry jam



  1. To make the crust: grease a cake tin with butter and preheat your oven to 175°C / Gas Mark 4 / 350°F
  2. In a food processor, combine the biscuit crumbs, butter, salt and nuts. Pulse until well combined and the mixture is like wet sand
  3. Transfer the mixture to your cake tin and press down into the bottom and around the sides
  4. Bake the crust for 10 minutes until set; remove from the oven and leave to cool completely
  5. To make the filling: using a stand mixer or an electric whisk to beat the cream cheese and chocolate until smooth and fluffy. Add in a dash of bourbon and icing sugar and mix until combined
  6. Using a spatula, fold in the whipped cream until fully incorporated. Spoon the mixture onto the crust and smooth the top; cover with cling film and refrigerate for at least 4 hours
  7. When ready to serve, spread a layer of jam on top and add the berries

Shop the VonShef Stand Mixer range

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