White chocolate and cassis cheesecake – Martine Bailey, Great Britain

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For the base:

  • 110 g digestive biscuits
  • 50 g butter

For the filling:

  • 250 g quark cheese
  • 286 ml double cream, whipped to soft peaks
  • 1 sachet gelatine, dissolved in 3 tablespoons hot water
  • 350 g best quality white chocolate
  • 500 g any variety berry fruits (fresh or frozen)
  • 100 ml creme de cassis
  • 150 g icing sugar
  • 1 teaspoon arrowroot


  1. Melt the butter gently in a pan or microwave and stir in the biscuit crumbs. Line an 8’’ pre-buttered tin, pressing the mixture down with the back of a spoon. Chill.
  2. Place the fruit in a sieve over a bowl. Pour over the cassis and lightly crush with a spoon to encourage the juices to drip below. Allow to thaw fully if using frozen fruit.
  3. Melt the white chocolate in a bowl over a pan of simmering water. Spread about one fifth in a thin layer across a clean kitchen worktop or marble slab with a spatula. Leave until barely set.
  4. Blend the quark in food mixer. Gently fold in the whipped cream , remaining melted chocolate and dissolved gelatine. Retain a few of the best fruits as decoration and fold in the cassis steeped fruits from the sieve.
  5. Pour the mixture over the biscuit base, cover with foil and chill for about 3 hours.
  6. Using the sharp edge of a knife make long splinters from the white chocolate. Decorate the cheesecake with white chocolate splinters and the retained fruit.