Pinch Perfect

Mary Berry’s chocolate, brandy and ginger cheesecake is a no-bake, gelatine-set dessert on a ginger biscuit base with demerara sugar. Dark chocolate, brandy, and fresh ginger run through a cream cheese and soured cream filling, set in a 20cm (8 in) tin. It serves 8. Berry calls it “a sophisticated cheesecake” in Baking Bible (2010). …

Mary Berry’s chocolate chip cheesecake is a no-bake, gelatine-set dessert on a muesli base. Melted dark chocolate and chopped chips run through a cream cheese filling, set in a 20cm (8 in) tin. It serves 8 at 628 calories. Berry publishes this in Cooking with Mary Berry (2016) with muesli instead of digestive biscuits. The …

Mary Berry’s millionaire’s cheesecake layers shortbread, boiled caramel, cream cheese filling, and chocolate ganache. The base bakes at 160°C (fan 140°C) but the cheesecake sets in the fridge. It serves 10–12 in a 20cm (8 in) tin. Berry calls it “such an indulgent dessert” in Mary Berry Cooks (2014) and warns to “serve small portions.” …

Mary Berry’s cherry cheesecake is a baked vanilla cheesecake topped with black cherries glazed in kirsch. It bakes at 180°C (350°F) for 25–30 minutes on a biscuit crumb base in a 23cm (9 in) springform tin. It serves 8. Berry publishes this in Baking with Mary Berry (2015) with a simple five-ingredient filling. The cherry …

Mary Berry’s white chocolate cheesecake is baked with 300g of white chocolate folded through cream cheese and soured cream. It bakes at 160°C (fan 140°C) for 45 minutes on a chocolate digestive base. It serves 8–10. Berry publishes this in her Christmas Collection (2013) with a brief headnote. She pairs it with raspberries and cocoa …

Mary Berry’s American chocolate ripple cheesecake is a baked marbled cheesecake on a chocolate digestive base. Dark chocolate swirls through a vanilla cream cheese filling, baked at 160°C (fan 140°C/325°F/Gas 3) for 1 hour in a 20cm (8 in) springform tin. It serves 8–10. Berry warns in Baking Bible (2010) to “serve this cheesecake in …

Mary Berry’s chocolate and amaretti bars are no-bake treats with dark chocolate, toasted almonds, pine nuts and dried apricots bound with crumbled soft amaretti. They chill for at least three hours, then get a poured chocolate topping. The recipe makes 18 bars. Berry published these in Cooks the Perfect (2014), calling them “lovely to have …

Mary Berry’s chocolate biscuit cake is a no-bake fridge cake made with melted plain chocolate, butter and golden syrup. Crushed digestives and rich tea biscuits go in with chopped walnuts and sultanas. It takes under 15 minutes to assemble, then chills until firm. Berry calls her version Chocolate Nut Tiffin Squares in the Ultimate Cake …

Mary Berry’s chocolate orange cheesecake is a no-bake, gelatine-set dessert on a ginger biscuit base. Dark chocolate, fresh orange zest and juice run through a filling of cream cheese and soured cream. It sets in a 20cm tin, serves 8, and never goes near the oven. Berry never published a cheesecake under this exact name, …

Mary Berry’s lemon and lime cheesecake is a no-bake dessert made with double cream, condensed milk and cream cheese, sharpened with 2 lemons and 1½ limes. It sets on a digestive base in a 20cm (8 in) tart tin and serves 4-6. Berry published this in her Cookery Course (2015), her most detailed teaching book. …