Berrylicious Cheesecake

Berrylicious Cheescake


  • 450g mixed Berries
  • 150g Amaretti biscotti
  • 50g melted unsalted butter
  • Pinch of sea salt
  • 3/4 cup pure cream
  • 250g mascarpone-room temperature
  • 125ml low fat sour cream-room temperature
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 180g white chocolate-broken into rough pieces
  • 1 tablespoon butter
  • Mint leaves and icing sugar for garnish


  1. In a blender pulse biscotti into crumbs. Add the melted butter and pinch of salt and mix well. Set aside.
  2. In a medium bowl, whip the cream until just firm and shiny.
  3. In another bowl, whisk together the mascarpone, sour cream, sugar, lemon juice and zest until smooth.
  4. Melt the white chocolate and 1 tablespoon butter in a small bowl over low boiling water or in the microwave on medium heat in short spurts. Stir well to combine.
  5. Add melted chocolate to cream cheese mixture in small batches and beat until fully incorporated.
  6. Gently fold the whipped cream until combined.
  7. Reserve 4 teaspoons of biscotti mixture for topping later. Divide the remaining crumbs among 4 serving glasses and press down lightly to form a flat surface.
  8. Layer the glasses with cheesecake mixture and berries. Repeat the process until all cheesecake mixture is used. Top with berries and a final sprinkling of crumbs.
  9. Serve chilled. Garnish with mint leaves and a dusting of icing sugar for an extra wow factor!