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Home » Recipes » White Chocolate Cheesecake

White Chocolate Cheesecake

24/01/2010 by lambsearsandhoney

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White chocolate cheesecake is a delicious version of a traditional favourite and the perfect vessel for fresh fruit – or more chocolate!

white chocolate cheesecake

Yesterday I woke up with a sudden desire to bake a white chocolate cheesecake. I have no idea why this should happen – I’m not even all that fond of white chocolate and seldom cook cheesecake, but the idea wouldn’t go away. I trawled through my cookbooks until I found something basic to work with and then set about tweaking it a wee bit.

This recipe originally came from “5 of the Best” by Valli Little, an ABC delicious. cookbook and was originally for 2 10cm x 4cm springform pans. I’ve cut this down to suit one 20cm pan.

You do need to take a little bit of care not to over-bake this as it will colour quite quickly (like mine did). However, if you love the decadently full-bodied flavour of caramelised white chocolate, then that won’t bother you at all – mine was rich and very delicious.

Valli suggests serving with berries, mangoes and passionfruit pulp, but next time I make it I will swirl some dark chocolate ganache through it – I have been a slave to good quality dark chocolate for most of my life and find that it improves almost anything!!

white chocolate cheesecake

White Chocolate Cheesecake

lambsearsandhoney
A simple cheesecake recipe that sets well because of the cocoa butter in the white chocolate. Try taking it up a notch by swirling dark chocolate through it.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Course Dessert
Servings 8 serves

Ingredients
  

  • 30 gms butter, melted
  • 110 gms whole wheat biscuits (cookies)
  • 75 gms white chocolate
  • 250 gms cream cheese
  • 110 gms caster sugar
  • 2 eggs
  • 60 mls pouring cream
  • 1/2 tsp vanilla paste

Instructions
 

  • Preheat oven to 160C. Grease 20cm springform pan, then line with aluminium foil.

Base

  • Crush biscuits to a fine crumb in processor, then combine with the melted butter.
  • Press into prepared pan, refrigerate for 20 minutes.

Filling

  • Grate the white chocolate finely, using food processor.
  • Combine with the remaining ingredients in processor, whiz for 40-50 seconds until smooth, then pour into refrigerated crust.
  • Bake at 160C for 35-40 minutes, or until the centre no longer wobbles. It will continue to cook as it cools.
  • Cool in oven, with door open, then refrigerate3-4 hours, until firm.
  • Decorate with fresh fruit or grated dark chocolate before serving.
Tried this recipe?Let us know how it was!

 

 
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Reader Interactions

Comments

  1. Thermomixer

    February 04, 2010 at 8:01 am

    Good work – not really a chocolate person – but might make it for school.

    Good to see you enjoying your Thermomix 🙂

  2. Amy

    April 04, 2013 at 2:26 pm

    Try a white chocolate cheesecake, steamed in the Varoma of your Thermomix. Absolutely delish!

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