White chocolate cheesecake

Avg. user rating

3/5
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Prep time:

Cook time:

Serves: 6

By dizzydixies

(6 Votes) 7

Ingredients

  • 100g butter, melted

  • 25g caster sugar

  • 500ml double cream

  • 300g white chocolate, chopped

  • 200g soft cheese, at room temperature

  • 225g hobnobs

Method

  1. Make biscuits into crumbs and mix with melted butter.
  2. Spoon and press into base of tin and chill in fridge while making the filling.
  3. Melt chocolate in bowl over simmering water and leave to cool until tepid.
  4. Beat soft cheese and sugar together until smooth and then stir in cooled chocolate.
  5. Whip cream into very soft peaks and gently fold into chocolate mix.
  6. Spoon into tin, smooth over top and pop in fridge for at least 2-3 hrs but at least overnight.
  7. Take out of fridge 15-30 minutes before serving.

Handy Hint

Tesco's oaty biscuits work just as well. This is lovely with strawberries or raspberries to decorate but equally nice all on its own.

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

  • chocolate

Avg. user rating:

3/5

Rate this recipe

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Your comments

  • SapphireMoon 25/12/13 18:52

    I gave this to children and adults liked it too. However, made it with just 200g of white chocolate and NO extra sugar. Plenty sweet enough like this and deserving of more stars without extra sugar.

  • SapphireMoon 24/12/13 14:57

    I have just made this. Found first attempt at filling far too sweet and threw it away. I have made it again with just white chocolate for sweetness. Hopefully the children will like it. Still very sweet for my taste even without caster sugar. We will see if liked tomorrow. Sugar high or sugar slumps!!

  • AlisonD64 02/04/13 21:10

    I made this at the weekend and added some passion fruit curd.....wow! Very easy to make and looks fabulous the only problem I have is not making it too often!!!

  • Smac 02/11/09 09:58

    delicious and very easy to make. I made it in a 20cm tin as that was all I had so had a bit of topping spare but no problem really. It set beautifully and was lovely served with fresh raspberries and blueberries.

  • wendyhappysmile 26/10/09 10:09

    Made this last night for a party. Can I just say a huge THANK YOU! Tasted divine and everyone raved about it. Fab easy recipe too. Will be using it lots and lots in the future. I used a 21 cm tin and it turned out lovely and thick - served at least 12. Thanks again, would certainly recommend it!

  • dizzydixies 14/02/09 17:11

    should read leave in fridge overnight or for at least 2-3 hours!!

  • dizzydixies 04/11/08 22:25

    takes very little time to make but does require freezing time