White Chocolate Cheesecake

White Chocolate Cheesecake

Everyone loves cheesecake and what could be better than a recipe for white chocolate cheesecake?  A rich and decadent desert, this white chocolate cheesecake is best served in very thin slices. There are a couple of ways to garnish your cheesecake. One is with fruit.

white chocolate cheesecake slice

Another nice garnish is to simply dust the top with cocoa powder.

  white chocolate cheesecake recipe

White Chocolate Cheesecake
Author: 
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Biscuit, chocolate, cream cheese and sour cream. This is a rich dessert that you won't want to miss.
Ingredients
For the base
  • 2 oz butter
  • 1 oz dark chocolate
  • 5 oz graham crackers/digestive biscuits, crushed
For the filling:
  • 10 oz white chocolate
  • 14 oz full fat cream cheese
  • 2 eggs
  • 5 fl oz soured cream
  • 1 tsp vanilla extract
To serve
  • Cocoa powder, for dusting
  • 8 oz strawberries, cherries, or raspberries
Instructions
  1. Preheat oven to 300F/160°C/ fan 140°C/ gas mark 3.
  2. Grease and line the base of an 8 inch deep spring form cake tin with parchment paper.
For the Base:
  1. Melt butter and chocolate in small saucepan, over a low heat.
  2. Stir in the crushed biscuits and mix well.
  3. Pour the biscuit mix into the cake tin and press evenly over the base.
  4. Chill in the fridge.
For the filling:
  1. Break the white chocolate into a bowl and melt very gently over a pan of hot water.
  2. Be very careful not to let the chocolate get too hot and stir occasionally with a spoon until runny and smooth.
  3. Whisk the cream cheese and eggs together in a large bowl until smooth
  4. Add the sour cream and vanilla and whisk again until completely smooth with no lumps.
  5. Stir in the melted chocolate and mix together well.
  6. Pour in the tin and spread evenly over the chilled base.
  7. Bake in preheated oven for about 45 minutes until firm around the edge and just set in the middle.
  8. Remove from the oven.
  9. Using a small palette knife run the knife around the edge of the tin and then allow to cool and chill.
  10. Remove the outside ring and lift base onto serving plate.
To serve: Dust with cocoa powder and decorate with a few fresh strawberries or raspberries.
Nutrition Information
Serving size: per Serving Calories: 589kcal Fat: 43g Saturated fat: 25g Carbohydrates: 42g Sugar: 30g Sodium: 330mg Fiber: 1g Protein: 10g Cholesterol: 136mg
 

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