Simple white chocolate cheesecake

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Serves: 14

By barristermum

(2 Votes) 3


  • 1 pint double cream

  • 100g butter

  • 1 packet of gingernut biscuits crushed

  • 675g Milky bar


  1. Grease an 8” springform tin.
  2. Melt the butter and mix in the biscuit crumbs. Then press firmly into the tin to form the base. Put in the fridge to chill whilst you do the rest.
  3. In a saucepan on a very low heat melt the chocolate into half of the cream stirring regularly to stop it going lumpy. Then let it cool for 15 mins or so still stirring occasionally.
  4. Add the rest of the cream to the chocolate mixture and fold in.
  5. Pour chocolate mixture onto the chilled base and then allow the cake to cool in the fridge for at least 3 hours before serving.

Handy Hint

Decorate with Strawberries/Raspberries/mini eggs at easter. This is really sweet and melt-in-the-mouth so something sharp balances it nicely. It is very rich so large portions not required especially after a large meal!

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

  • chocolate

  • cake

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Your comments

  • blinkingthreetimes 21/05/08 16:14

    I made this today and it was a vey big hit ,but only a very very occasional treat me thinks like er birthdays and xmas ;)

  • jennyftm 16/05/08 23:03

    I am sorry but that sounds disgustingly unhealthy. I feel ill reading the ingredients. Surely a cheesecake needs cheese in it otherwise its not a cheesecake !

  • barristermum 29/04/08 13:10

    Such a useful all the year round recipe which can be decorated according to the season and when I last made it was so impressive-looking one of my guests thought it was shop-bought!