Mary berry White Chocolate Baked Cheesecake

I. Introduction

Mary Berry, the cherished figure in British baking, has inspired countless home cooks with her approachable recipes and warm personality. As the author of over 70 books, including Mary Berry Cooks, Mary Berry’s Absolute Favourites, and Mary Berry’s Baking Bible, she has made a significant impact on British culinary traditions. Best known as a judge on the beloved The Great British Bake Off, Mary has dedicated over four decades to teaching the nation the joys of cooking.

Mary, trained at the prestigious Cordon Bleu in Paris, began her career as a magazine cookery editor before publishing her first cookbook in 1966. Renowned for her expertise in AGA cooking, she has taught masterclasses from her home alongside Lucy Young. In recognition of her contributions, she received the Guild of Food Writers Lifetime Achievement Award in 2009 and was honored with a CBE in the Queen’s Birthday Honours list in 2012.

Mary Berry’s white chocolate baked cheesecake is a delightful dessert that combines rich flavors and a creamy texture, making it a popular choice for gatherings and special occasions. In this recipe, we will explore its historical context, nutritional details, and even a vegan adaptation, ensuring that everyone can enjoy this decadent treat.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry highlights the significance of using quality ingredients for the best results in her recipes. The cheesecake, a cherished dessert, traces its roots back to ancient Greece, originally made with basic ingredients such as cheese and honey. Throughout the years, the recipe has transformed, adopting diverse flavors and styles from various cultures.

Mary Berry’s white chocolate baked cheesecake combines traditional techniques with her signature touch of white chocolate. The rich, creamy filling pairs beautifully with a buttery biscuit base, achieving a wonderful balance of sweetness and texture. It’s interesting to note that baked cheesecakes became popular in 19th-century America, eventually becoming a dessert staple around the globe.

III. Notices on Ingredients & Equipment

Ingredients:

• For the Base:
  • 200g digestive biscuits
  • 100g unsalted butter, melted
• For the Filling:
  • 300g cream cheese, softened
  • 150g white chocolate, melted
  • 100g caster sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 200ml double cream

Equipment:

• 23cm springform cake tin
• Mixing bowls
• Electric mixer
• Rubber spatula
• Baking paper
• Saucepan for melting chocolate
• Cooling rack

IV. Recipe Instructions

Step 1: Prepare the Base

Preheat your oven to 180°C (160°C fan).

Crush the 200g of digestive biscuits into fine crumbs.