White Chocolate Cheesecake Recipe

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25 min

Nutrition per portion

Calories 342 kCal 17%
Fat 22.5g 32%
  -  Saturates 14g 70%


  • For the base:
  • 165g digestive biscuits, crushed
  • 65g butter, melted
  • For the filling:
  • 6 leaves gelatine
  • 500g half-fat creme fraiche
  • 100g caster sugar
  • 2tsp vanilla extract
  • 100g white chocolate cheesecake, chopped
  • 250g ricotta cheese
  • chocolate curls, gold dragees and edible glitter, to decorate
  • You will need:
  • 18cm springform cake tin, lightly oiled


  • Mix together the biscuits and butter, then press into the base of the tin. Pop into the freezer while you’re making the filling.

  • Soak the gelatine in cold water until really soft – around 5 minutes. Heat the creme fraiche and sugar really gently in a small saucepan until the sugar dissolves. Keep stirring! Now add the softened gelatine and the vanilla and stir until the gelatine has dissolved. Leave it to cool.

  • Meanwhile, melt the chocolate in a bowl over a pan of simmering water. Whizz up the ricotta in a food processor until smooth, then add the melted chocolate and the cream mixture. Pour over the crumb base and place in the fridge to set, preferably overnight.

  • Carefully remove it from the tin – a hot cloth around the edge of cake tin will help loosen it easily – then place on a cake stand and decorate – learn how to make chocolate curls with our short video. The white chocolate cheesecake will keep perfectly well decorated in the fridge for 24 hours.

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