White Chocolate cheesecake – Recipe

This week my mum has buggered off on holiday and entrusted the welfare of my little sister to me. It’s okay though, she’s almost 16 so she can practically look after herself, I can’t accidentally starve her or anything.

As a bit of a “Welcome to our home” I thought I’d make a cheesecake. My man-shape loves cheesecake (more than he loves me) so really, everyone’s a winner. This cheesecake is extremely rich and creamy, and guaranteed to slap a smile on the faces of the people eating it.


  • 200g soft cheese
  • 250g marscapone cheese
  • 400g chocolate digestive biscuits
  • 250ml double cream
  • 300 white chocolate
  • 150g butter

Step 1:

Crush some biscuits so they are reduced to crumbs. I personally like to leave some chunky bits in, to add the the texture of the base. Whilst you are bashing the biscuits, you should melt your butter over a low heat, careful not to boil it.

Step 2:

Add mixture to a spring-form tin and smooth over with the back of a spoon. Place in the fridge and cool for 30 minutes.

Step 3:

In a separate bowl add the soft cheese and marscapone, and whisk together. Once mixed, add the double cream and whisk again.The mixture should appear quite watery.

Step 4:

Melt your white chocolate (you canĀ  do this the time consuming classic way over a pan of water, however I prefer to break up the chunks and microwave for a few seconds . Same effect but miles quicker) Once melted add to the cheese mixture and whisk again. The mixture will thicken and form stiff peaks.

Step 5:

Spread the mixture out evenly over your biscuit base, and add back to the fridge to cool. Once ready, grate a dark chocolate chunk for dressing and add some berries / currants.

This is one of the quickest and easiest desserts I make, and my partner loves it. And so does my sister after tonight. You can also make mini cheesecake pots with any remaining mixture, which I did and gave to my neighbors. I hope they liked it too.

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