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A trio of cheesecakes, white chocolate and raspberry, tia maria and lemon and ginger Tried & Tested

Wedding cheesecake trio

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As an alternative to the traditional wedding cake consider the recent trend of serving your guest a choice of cheesecake.  Make sure that there is one cheesecake that has a slightly more luxurious feel – making it special for the bride and groom.

Key Information

  • Prep:
  • Bake:
  • Makes :3
  • Skill level:advanced

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Ingredients

For the Tia Maria cheesecake

  • 50g 1⅞ oz Butter (unsalted) plus extra for greasing
  • 5 5 Digestive biscuits dark chocolate
  • 5 5 Amaretti biscuits
  • 600g 21¼ oz Cream cheese
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2tbsp 2tbsp Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 2tbsp 2tbsp Tia Maria
  • 2 2 Egg(s) (free range) large
  • 200ml 6⅞ fl oz Sour cream
  • 225g 8 oz Dark chocolate
  • 175g 6¼ oz Double cream
  • 1tbsp 1tbsp Tia Maria
  • Cocoa powder For dusting
  • Icing sugar for dusting (we use Silver Spoon)

For the white chocolate and raspberry cheesecake

  • 300g 10⅝ oz Raspberries fresh, plus extra for the decoration
  • 1tbsp 1tbsp Lemon juice
  • 100g 3½ oz White caster sugar (we use Silver Spoon) White caster sugar
  • ½tsp ½tsp Raspberry liqueur
  • 225g 8 oz Digestive biscuits
  • 100g 3½ oz Butter (unsalted)
  • 50g 1⅞ oz Dark chocolate
  • 450g 16 oz Cream cheese
  • 4 4 Egg(s) (free range) large
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 225g 8 oz Crème fraîche
  • 225g 8 oz White chocolate

For the lemon and ginger cheesecake

  • 225g 8 oz Oat biscuits
  • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tbsp 1tbsp Stem ginger in syrup, drained and finely chopped
  • 125g 4½ oz Butter (unsalted) melted
  • 450g 16 oz Cream cheese
  • 125g 4½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2tsp 2tsp Cornflour
  • 3 3 Egg(s) (free range) large, beaten
  • 2 2 Lemon(s) zest and juice
  • 550ml 18⅝ fl oz Sour cream
  • 2½tbsp 2½tbsp Unrefined golden granulated sugar (we use Billington's) Unrefined golden granulated sugar
  • 80g 2⅞ oz Stem ginger in syrup, drained and finely chopped
  • 1 1 Lemon zest only

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For the Tia Maria cheesecake: Lightly grease a 18cm loose-bottomed cake tin. Place the digestives and amaretti biscuits in a food processor and process into crumbs.

    Ingredients for this step

    • 5g ¼ oz Digestive biscuits
    • 5 5 Amaretti biscuits
  2. Classic mode Step 2

    Melt the butter over a low heat and add the biscuit crumbs. Press the biscuit mix into the bottom of the cake tin evenly. Chill while you make the filling.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted) melted
  3. Classic mode Step 3

    Preheat the oven to 220°C (fan 200°C, gas mark 7).

  4. Classic mode Step 4

    Beat together the cream cheese and sugar with an electric whisk until smooth. Add the flour, vanilla, 2 tablespoons of Tia Maria, eggs and soured cream and whisk until smooth.

    Ingredients for this step

    • 600g 21¼ oz Cream cheese
    • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 2tbsp 2tbsp Plain white flour (we use Allinson) Plain white flour
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 2tbsp 2tbsp Tia Maria
    • 2 2 Egg(s) (free range) large, beaten
    • 550ml 18⅝ fl oz Sour cream
  5. Classic mode Step 5

    Pour the mixture over the crumb case and smooth. Bake for 10 minutes, then reduce the temperature to 110°C (fan 90°C, gas mark ¼) for 25 minutes. Turn off the oven, then open the door and leave to cool inside the oven for 2 hours. Don’t worry if it cracks a little.

  6. Classic mode Step 6

    For the truffles: Cover a large, chopping board with cling film or waxed paper.

  7. Classic mode Step 7

    Place the chocolate in a large mixing bowl. Pour the cream into a small pan and bring to the boil. Pour immediately over the broken chocolate. Add the Tia Maria if using. Blend thoroughly until all the chocolate is melted.

    Ingredients for this step

    • 225g 8 oz Dark chocolate
    • 175ml 6 fl oz Double cream
    • 1tbsp 1tbsp Tia Maria
  8. Classic mode Step 8

    Allow the mixture to cool, for 1-1½ hours at room temperature until it is set.

  9. Classic mode Step 9

    When the mixture has set, sprinkle some icing sugar over your hand and roll bite-sized pieces of the chocolate mix. Immediately roll the truffles in sifted cocoa powder. Sit the truffles on the lined chopping board and leave to harden.

  10. Classic mode Step 10

    When ready to serve use a warm palate knife to release the cheesecake form the tin. Just before serving place a small paper doily on top of the cheesecake and dust over with cocoa powder. Carefully remove the doily and you will be left with a very pretty lacy pattern. Pile the truffles on top of the cheesecake and serve.

  11. Classic mode Step 11

    For the white chocolate as raspberry cheesecake: To make the coulis, place half the raspberries in a microwaveable bowl and cook for 1 minute. The raspberries should not be soft and releasing juice. Crush them with a fork and then pass the liquid through a fine sieve to remove the seeds.

    Ingredients for this step

    • 150g 5⅜ oz Raspberries fresh, plus extra for the decoration
  12. Classic mode Step 12

    Place the raspberry juice, sugar and lemon juice into a small saucepan and bring to the boil, stirring until the sugar has dissolved.

    Ingredients for this step

    • 100g 3½ oz White caster sugar (we use Silver Spoon) White caster sugar
    • 1tbsp 1tbsp Lemon juice
  13. Classic mode Step 13

    Reduce to a simmer and cook for 10 minutes until syrupy. Remove from the heat and stir in the raspberry liquor if using. Allow to cool and thicken before using.

    Ingredients for this step

    • ½tsp ½tsp Raspberry liqueur
  14. Classic mode Step 14

    Place the digestives in a food processor and process into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and chocolate drops. Lightly grease a 25cm loose-bottomed cake tin and press the crumbs into the base. Leave to chill.

    Ingredients for this step

    • 225g 8 oz Digestive biscuits
    • 100g 3½ oz Butter (unsalted) melted
    • 50g 1⅞ oz Dark chocolate chips
  15. Classic mode Step 15

    Preheat the oven to 150°C (fan 130°C, gas mark 2).

  16. Classic mode Step 16

    Beat the cream cheese in a bowl until soft and smooth. Add the eggs one by one with the vanilla extract. Fold in the crème fraîche.

    Ingredients for this step

    • 450g 16 oz Cream cheese
    • 4 4 Egg(s) (free range) large, beaten
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 225g 8 oz Crème fraîche
  17. Classic mode Step 17

    Melt the white chocolate in a bowl set over a pan of gently simmering water. Remove from the water and beat until a little cooler. Add to the cream cheese mix and fold in gently. If the chocolate becomes a little lumpy do not worry.

    Ingredients for this step

    • 225g 8 oz White chocolate
  18. Classic mode Step 18

    Sprinkle the remaining raspberries over the chilled base of the cheesecake.

    Ingredients for this step

    • 150g 5⅜ oz Raspberries fresh, plus extra for the decoration
  19. Classic mode Step 19

    Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles. Drizzle the raspberry coulis onto the cheesecake mix and swirl using the tip of a knife to give a marble effect.

  20. Classic mode Step 20

    Bake for 45 minutes-1 hour or until the centre is just firm.

  21. Classic mode Step 21

    Allow to rest for several hours to firm up. When ready to serve use a warm palate knife to release the cheesecake form the tin, before turning out the cake and serve topped with fresh raspberries.

  22. Classic mode Step 22

    For the lemon and ginger cheesecake - Line the base of a 23cm spring form cake tin with baking parchment and lightly grease the sides with butter. Preheat the oven to 180°C (fan 160°C, gas mark 4).

  23. Classic mode Step 23

    Place the biscuits in a food processor and process into crumbs. Alternatively you can put the biscuits in a food bag and crush with a rolling pin.

    Ingredients for this step

    • 225g 8 oz Oat biscuits
  24. Classic mode Step 24

    Melt the butter over a low heat and mix in the biscuit crumbs, sugar and ginger. Bake in the preheated oven for 10 minutes to set the crust, then let cool.

    Ingredients for this step

    • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 125g 4½ oz Butter (unsalted) melted
    • 1tbsp 1tbsp Stem ginger in syrup, drained and finely chopped
  25. Classic mode Step 25

    For the filling beat together the cream cheese and sugar in a large bowl until smooth. Add the cornflour. Gradually add the eggs, beating after each additional. Fold in the lemon zest, juice and 300ml sour cream. Pour the mixture over the crumb base.

    Ingredients for this step

    • 450g 16 oz Cream cheese
    • 125g 4½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 2tsp 2tsp Cornflour
    • 3 3 Egg(s) (free range) large, beaten
    • 2 2 Lemon(s) zest and juice
    • 300ml 10⅛ fl oz Sour cream
  26. Classic mode Step 26

    Bake for 40 – 45 minutes or until the cheesecake is just set but still has a slight wobble in the centre.

  27. Classic mode Step 27

    For the topping, put the remaining sour cream and sugar in a bowl and mix well. Remove the cheesecake from the oven and spread the sour cream mixture over the surface.

    Ingredients for this step

  28. Classic mode Step 28

    Return to the oven for 10 minutes. Cool the cheesecake and then chill overnight before removing the cheesecake from the tin.

  29. Classic mode Step 29

    Toss the lemon zest and chopped ginger and sprinkle over the cheesecake before serving.

    Ingredients for this step

    • 1 1 Lemon zest
    • 80g 2⅞ oz Stem ginger in syrup, drained and finely chopped