This cheesecake is perfect for hot summer days – it’s cool, fluffy and so delicious and refreshing. White chocolate cheesecake with Italian meringue and fresh berries.

Photo: Natalie Levin
White Chocolate Cheesecake with Berries
Servings 24 cm round cake pan
Ingredients
For the crust:
- 120 grams (3/4 cup + 2 tbsp.) all-purpose flour
- 60 grams (2/3 cup) almond meal
- 50 grams (1/4 cup) sugar
- 100 grams (1/2 cup) cold butter cut into cubes
- Zest of 1/2 lemon
- 1 large egg yolk
- 1 tbsp. cold milk
For white chocolate and cheese filling:
- 500 grams (2 cups) cream cheese
- 200 grams (1 cup) sour cream
- 100 grams (1/2 cup) sugar
- 2 tbsp. cornstarch
- 125 ml. (1/2 cup) heavy cream
- 200 grams chopped white chocolate
- 1/2 tsp. vanilla extract
- 4 large eggs
For berries:
- 150 grams assorted berries
- 3 tbsp. sugar
- Whole lemon juice
- 1 tsp. cornstarch
- 2 tbsp. water
For Italian meringue:
- 2 large egg whites
- Pinch of salt
- 120 grams (1/2 cup + 2 tbsp.) sugar
- 30 ml. (2 tbsp.) water
- Fresh berries for decoration
Instructions
Crust:
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Preheat oven to 180c degrees.
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In a food processor with a steel blade blend flour, almond meal, sugar, butter and lemon zest until mixture is crumbly.
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Add the egg yolk and milk and blend just until large chunks of dough form.
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Cool the dough in the refrigerator for about 15 minutes.
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On a floured work surface roll out the dough about 3-4 cm thick, and cut out a 24 cm circle. Place it on the bottom of the pan.
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Pierce the dough with a fork and bake for 10-12 minutes until golden brown.
White chocolate and cheese filling:
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Lower the oven temperature to 160c degrees, and place at the bottom of the oven a pan with boiling water.
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In a large bowl, whisk cream cheese, sour cream, sugar and cornstarch.
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In a small saucepan, heat the heavy cream, and once boiling pour onto white chocolate.
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Mix until you get a smooth white chocolate ganache. Add vanilla and blend.
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Add the white chocolate mixture into the cheese mixture and mix well.
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Add the eggs one at a time, stirring between additions, until mixture is smooth.
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Pour the mixture over the baked crust and bake for 45-50 minutes, until the cake is set on the edges but still slightly soft in the center.
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Cool for 3-4 hours in the refrigerator and extracted from the pan.
Berries:
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Put berries, sugar and lemon juice in a small pot and cook over low heat for about 5 minutes, until the mixture thickens slightly.
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In a separate bowl mix cornstarch and water until smooth and then add into the berries, stirring until incorporated. Continue to cook while stirring for 3-4 minutes until it thickens a little.
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Cool slightly at room temperature and pour over the cake.
Italian meringue:
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Put egg whites and salt in the bowl of a mixer with a whipping-attachment
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In a small saucepan cook sugar and water and bring to a boil.
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Cook over high heat and when the syrup reaches a temperature of 105c degrees begin to whip the egg whites on medium speed. If you do not have a thermometer you can tell the syrup reached the correct temperature when big bubbles in the liquid become a bit smaller.
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Continue to cook the syrup until it reaches a temperature of 115-117c degrees and remove from heat.
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Increase the whipping speed to high and pour in the syrup in a thin stream while whipping.
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Whip for about 10 minutes until you get a stable glossy meringue.
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Transfer the meringue into a pastry bag fitted with 2 cm round piping tip and drizzle mounds of meringue over the cake.
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Burn the meringue using a blowtorch, decorate with fresh berries and serve.
Recipe Notes
- Keep the cake in a closed container in the refrigerator for up to 4-5 days.

Photo: Natalie Levin