In Recipes
  • Serves:  4 (plus extra cheesecake)
  • Preparation Time:   1 hours
  • Cooking Time:  /


200g dark chocolate biscuit

100g unsalted butter, melted, plus 50g extra for greasing

300g white chocolate, chopped

225g full fat cream cheese

190g mascarpone

225ml double cream

2 leaves gelatin

150g frozen blackberries

50g caster sugar

50ml water

100g white chocolate

100g shelled pistachios, lightly roasted and chopped

Edible flowers


Grease and line a 30cm loaf tin with baking paper.

Put the chocolate biscuits into a food processor and blend to a fine crumb. Pour in the melted butter and blend again until completely combined. Press the crumb mixture evenly into the base of the tin. Leave to set in the fridge for 30 minutes.

Put the chopped chocolate into a heatproof glass bowl. Put over a pot of just simmering water, ensuring the base of the bowl is not touching the water.

Stir occasionally until the chocolate has completely melted. Put the bowl of chocolate to the side and allow to cool till it’s almost room temperature, but still melted.

Put the cream cheese and mascarpone into a standing mixer, whisk until well combined.

Add the double cream and whisk until the mixture can hold its shape. Pour in the melted chocolate and mix until just combined.

Spoon it into the chilled loaf tin and smooth over the top. Place in the fridge to set for 5 hours. 

Soak the gelatin leaves in cold water for 10 minutes.

While it soaks, put the blackberries, sugar and water into a pot. Allow to cook slowly on the stove top, pressing the berries with the back of a spoon to release their liquid.

Cook for 10 minutes, stirring often.

Strain the juice out, pressing through the strainer to get as much liquid as possible.

Measure out your liquid, you should have at least 200ml. If not, top up with some water. Put the liquid into a clean pot and bring to a simmer. Squeeze the water out of the gelatin leaves and add them to the blackberry juice and stir to dissolve. Pour the liquid into a jug and put aside to cool to room temperature.

Once it has chilled, as has the cheesecake. Pour the jelly liquid on top of the cheesecake and place straight back into the fridge. Allow to chill for 1 hour.

Once your cheesecake has set, carefully remove it from the tin.

Slice it into small squares, small enough to fit inside the wine glass.

Melt the 100g white chocolate over a double boiled as you did for the cheesecake.

Lay out your four serving plates. Take a spoonful of the melted white chocolate and splatter it over the plate like an artwork.

Place a piece of cheesecake in the center of the plate. Top it with chopped pistachio and edible flower petals. Place the wine glass on top, and serve.

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