Chilled White Chocolate Cheesecake

The picture for this one may cause some confusion – being as it’s milk chocolate! But there’s a simple explanation. I was experimenting.

STARS (out of 5)

Difficulty – *

Time – **

Taste – ****

This cheesecake is quick and easy to make – I’ve made it many times now with variations. This week my 10 year old niece made it with me, and we decided to try it with milk rather than white chocolate. I have to say I prefer it with white chocolate but then I am not a big milk fan.

The basic recipe was taken from a Good Food magazine.


  • Make it with white chocolate first, before experimenting. 
  • Instead of digestives, try using chocolate chip cookies for the base for a contrast.
  • Use full fat cream cheese. Don’t be tempted by the low fat options, which makes it a lot runnier (I’m sure someone can provide a scientific explanation). If this is made with full fat cheese it makes a lovely firm cake. (The cheesecake in the picture was made with low fat cream cheese, although after 12 hours in the fridge it had firmed up a lot more.)
  • Serve the cheesecake with a blueberry coulis for a delicious contrast.
  • There are plenty of variations that can be made on this basic recipe – try using dark chocolate and dropping in pieces of fudge for a truly decadent delight.


For the cheesecake
  • 100g/4oz plain digestive biscuits
  • 50g/2oz butter
  • 400g white chocolate
  • 284ml double cream
  • 250g full-fat soft cream cheese
  • 250g mascarpone

Preparation method

1. Put the biscuits in a processor and whizz them into crumbs. Melt the butter and mix into the crumbs.

2. Line the base of a 20cm cake tin with baking paper. Tip the crumb and butter mix in to line the base of the tin. Cover and keep in the fridge.

3. Melt the white chocolate in a bain-marie and then leave to cool slightly.

4. Beat the cream, cheese and mascarpone in a bowl and stir in the melted chocolate. Spoon onto the base and chill in the fridge for at least 3 hours before serving.

Melt the white chocolate in a bain-marie and then leave to cool slightly.

Melt the white chocolate in a bain-marie and then leave to cool slightly.

Beat the cream, cheese and mascarpone in a bowl

Beat the cream, cheese and mascarpone in a bowl

One delicious cheesecake later . . .

One delicious cheesecake later . . .

Image 2



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Chilled White Chocolate Cheesecake — 8 Comments

    • Really – brilliant. Although, I don’t know why/how unless you had to re-follow me?
      Gah – the internet, I just don’t get it.

      This particular recipe is so easy, and so changeable. I love it with dark chocolate and orange flavouring. Do I bang on about chocolate a lot or what!

      • There is no way to follow you that I can see. It might be because I signed up for email notification, but who knows. A mystery for sure.

        What is the American equivalent of digestive biscuits?

          • Interesting. I’ve noticed that most countries eat a hard crunchy biscuit on a regular basis, but our biscuits are more of a raised bread product. I suspect I could find these in our local World Market. They have a lot of food products we wouldn’t normally find in our grocery store. Most cheesecakes here are made with a graham cracker crust.

            • It can’t be that different – the basic ingredients of both seem to be flour and butter. I have made this with chocolate chip cookies before. I guess it doesn’t really matter as long as it crumbles. I often find the bases in shop bought cheesecake are too dry and dense, so I just eat the topping anyway – although shop bought cheesecakes are rarely very good.

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