White Chocolate Cheesecake

This white chocolate cheesecake is smooth, rich, and gently sweet, with a creamy texture that melts in the mouth. It is an easy, no-fuss dessert that looks impressive but comes together without stress. The white chocolate adds depth without overpowering, keeping the flavour balanced and elegant. From start to finish, you will need about 90 minutes plus chilling time.

Ingredients

For the biscuit base

• 250g digestive biscuits
• 120g unsalted butter, melted

For the cheesecake filling

• 300g white chocolate, broken into pieces
• 500g full-fat cream cheese, at room temperature
• 150g icing sugar
• 1 tsp vanilla extract
• 300ml double cream

For decoration (optional)

• White chocolate curls or shavings
• Fresh raspberries or strawberries

How to Make White Chocolate Cheesecake

Prepare the tin

Lightly grease a 20cm springform tin and line the base with baking parchment. This makes removing the cheesecake neat and simple later.

Make the biscuit base

Crush the digestive biscuits into fine crumbs using a food processor or a rolling pin. Pour in the melted butter and mix until the crumbs look evenly coated. Tip into the tin and press down firmly with the back of a spoon. Chill in the fridge for at least 30 minutes to set.

Melt the white chocolate

Place the white chocolate in a heatproof bowl set over a pan of gently simmering water. Stir occasionally until just melted, then remove from the heat and leave to cool slightly.

Mix the filling

In a large bowl, beat the cream cheese until smooth. Add the icing sugar and vanilla extract, then mix until fully combined. Pour in the cooled white chocolate and beat gently until smooth and glossy.

Whip and combine

In a separate bowl, whip the double cream to soft peaks. Fold it into the cheesecake mixture using a spatula, taking care to keep the mixture light.

Assemble and chill

Spoon the filling over the chilled biscuit base and smooth the top. Cover and chill in the fridge for at least 4 hours, or overnight if possible, until fully set.

Decorate and serve

Just before serving, decorate with white chocolate shavings and fresh fruit if you like. Release from the tin and slice with a sharp knife.

Tips

How do I stop the cheesecake from being too soft?

Make sure the cream is whipped only to soft peaks and chill the cheesecake for long enough. Overnight chilling gives the best texture.

Can I use baking chocolate instead of bars?

Yes, but choose good-quality white chocolate with cocoa butter. Avoid cheap chocolate that can make the filling grainy.

Why did my filling split?

This usually happens if the chocolate is too hot. Let it cool slightly before mixing it into the cream cheese.

How do I get clean slices?

Dip a sharp knife in hot water, wipe it dry, then slice. Repeat between each cut.

Serving Suggestions

• Serve with fresh berries for contrast
• Add a drizzle of raspberry coulis
• Enjoy with a cup of tea or coffee

Storage

Room temperature

This cheesecake should not be kept at room temperature for more than 1 hour, especially in warm weather.

Refrigerator

Store covered in the fridge for up to 3 days. Keep it in the tin or an airtight container to prevent it drying out.

Freezing

Freeze without decoration for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 34g
• Protein: 6g
• Fat: 30g
• Saturated fat: 18g
• Sodium: 260mg

Values are estimates and can vary depending on ingredients used.

FAQs

Can I make white chocolate cheesecake in advance?

Yes, it is ideal for making a day ahead. The flavour and texture improve after a full night in the fridge.

Can I bake this cheesecake instead?

This recipe is designed as a no-bake cheesecake. Baking would require different ratios and method.

What biscuits work best for the base?

Digestive biscuits are classic, but graham crackers or hobnobs also work well.

Can I reduce the sweetness?

Use a white chocolate with a lower sugar content and reduce the icing sugar slightly to suit your taste.