Baked White Chocolate Cheesecake
For best results make a day ahead and chill overnight!
Try our rich and indulgent baked white chocolate cheesecake - with a dark chocolate cookie base and a silky smooth and creamy filling, we know you're going to love to share this recipe!
Chocolate chip cookies
Butter, melted
Light cream cheese
Eggs
White chocolate
Vanilla extract
To serve:
Blueberries
Icing sugar
You will also need:
Step 1 of 5
Preheat the oven to 160°C, (140°C for fan ovens), Gas Mark 3. Double wrap the outside of the cake tin in foil. Place the cookies in a food processor and pulse till finely ground.
Step 2 of 5
Melt the butter in a pan, then add the ground cookies and heat very gently for 1-2 minutes, stirring until the chocolate is slightly melted. Press into the base of the tin and chill for 10 minutes.
Step 3 of 5
Beat the cream cheese until soft with an electric hand mixer (or in a food processor). Gradually add the condensed milk, then the eggs, white chocolate and vanilla. Beat until very smooth. Gently pour the mixture over the set biscuit base. Give the tin a tap on the work top to release any air bubbles in the mixture.
Step 4 of 5
Sit the cheesecake in a roasting tin. Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 1 hour. Turn off the oven without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight.
Step 5 of 5
Remove from the tin and serve. Finally use the blueberries and dusting sugar to decorate the cheesecake.
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Baked White Chocolate Cheesecake
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Prep: 20 mins
Cook: 2 hours
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Bit Tricky
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SERVES: 12
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Ingredients
Chocolate chip cookies
175gButter, melted
15gLight cream cheese
450gEggs
3White chocolate
200gVanilla extract
1tbspTo serve:
Blueberries
100gIcing sugar
1tbspYou will also need:
20cm spring-form cake tin -
Method
Step 1 of 5
Preheat the oven to 160°C, (140°C for fan ovens), Gas Mark 3. Double wrap the outside of the cake tin in foil. Place the cookies in a food processor and pulse till finely ground.
Step 2 of 5
Melt the butter in a pan, then add the ground cookies and heat very gently for 1-2 minutes, stirring until the chocolate is slightly melted. Press into the base of the tin and chill for 10 minutes.
Step 3 of 5
Beat the cream cheese until soft with an electric hand mixer (or in a food processor). Gradually add the condensed milk, then the eggs, white chocolate and vanilla. Beat until very smooth. Gently pour the mixture over the set biscuit base. Give the tin a tap on the work top to release any air bubbles in the mixture.
Step 4 of 5
Sit the cheesecake in a roasting tin. Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 1 hour. Turn off the oven without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight.
Step 5 of 5
Remove from the tin and serve. Finally use the blueberries and dusting sugar to decorate the cheesecake.