White Chocolate Cheesecake

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

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!!

Print Recipe

White Chocolate Cheesecake

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.

Prep Time15 mins

Cook Time35 mins

Course: Dessert

Servings: 8 serves

Author: lambsearsandhoney

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.