Baked White Chocolate Cheesecake

Ingredients

• 200 gtennis biscuits or digestive biscuits
• 85 gbutter, melted
• 500 gcream cheese
• 250 ml (1 cup)sour cream
• 100 g (½ cup)caster sugar
• 2 tspvanilla essence
• 2 largeeggs
• 16 g (2 tbsp)plain flour
• 300 gwhite chocolate

Instructions

1. 1

   Preheat the oven

   Heat the oven to 160°C.

2. 2

   Prepare the tin

   Line the base of a 20 cm springform tin with baking paper. Wrap the base and sides of the tin in foil, then set it aside.

3. 3

   Make the crumbs

   Process the biscuits until they resemble fine breadcrumbs. Stir in the melted butter.

4. 4

   Form the base

   Press the crumbs into the lined tin, using the back of a measuring cup or a spatula. Press some crumbs up the sides if you like, then refrigerate the base while you make the filling.

5. 5

   Melt the chocolate

   Put the chocolate in a microwave-safe bowl and heat it in 30-second bursts until completely melted. Stir until smooth and leave it to cool.

6. 6

   Beat the filling

   Beat the cream cheese and sugar until creamy. Mix in the eggs and vanilla essence.

7. 7

   Finish the filling

   Mix in the sour cream, flour and melted chocolate, taking care not to overmix.

8. 8

   Set up the water bath

   Pour the filling over the biscuit base. Place the cheesecake tin in a roasting tin and fill the roasting tin halfway with hot water.

9. 9

   Bake the cheesecake

   Bake at 160°C for 55 minutes, or until slightly browned; the centre should still wobble a little. Switch off the oven and leave the door slightly ajar, propped open with a wooden spoon.

10. 10

    Cool and chill

    After an hour, take the cheesecake out and let it cool completely. At this point, you can carefully remove the baking paper and transfer the cheesecake to another tray, or leave it in place. Refrigerate for 4 hours or, preferably, overnight.

11. 11

    Add the topping

    Decorate with whipped cream and berries or cherries, if desired.

What is baked white chocolate cheesecake?

Cheesecake is a dessert with a rich cheese-based filling, commonly baked over a crumb crust in American-style recipes. This version uses cream cheese and sour cream for its creamy body, with white chocolate adding sweetness and a smooth texture.

A biscuit-and-butter base gives the filling a crisp, lightly salty contrast. Baking the cake in a water bath helps the centre cook gently rather than setting too quickly at the edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 740 calories, 10g protein, 62g carbs, 51g fat.

The biscuit base, sugar and white chocolate supply most of the carbohydrates, while butter, cream cheese, sour cream and chocolate contribute much of the fat. Cream cheese, eggs and dairy provide some protein. Serve a slice with fresh berries to add a fruity contrast and round out the plate.

Choosing the ingredients

Biscuits: Tennis biscuits or digestive biscuits both make a suitable crumb base; crush them finely so the melted butter can coat them evenly.

Chocolate: Use white chocolate you enjoy eating, since its flavour is prominent in the filling. Let it cool after melting so it does not go into the mixture piping hot.

Dairy: Bring the cream cheese and sour cream towards room temperature before mixing, which makes them easier to combine smoothly.

Getting the base right

Fine crumbs: Process the biscuits until there are no large pieces, then mix thoroughly with the melted butter.

Firm press: Compact the crumbs across the base with the back of a measuring cup or a spatula. Chilling it while preparing the filling helps the crust hold together when the filling is added.

Using the water bath

Foil wrap: Cover the outside of the springform tin with foil before placing it in the roasting tin, as directed, to help protect it from the water.

Hot water: Fill the roasting tin halfway after positioning the cheesecake in it. Take care when moving the filled roasting tin, as the water will be hot.

Knowing when it is done

Centre: At 55 minutes, look for a lightly browned surface and a centre that still has a slight wobble. It will continue to firm as it cools and chills.

Gentle cooling: Switching off the oven and leaving its door slightly ajar for an hour lets the cheesecake cool gradually before you take it out.

Serving and timing

Chilling: Allow at least 4 hours in the fridge after the cheesecake has cooled completely; an overnight chill is the preferred option for a firmer slice.

To serve: Add whipped cream with berries or cherries if desired. Fresh fruit offers a bright contrast to the sweet, creamy filling.

Recipe notes & tips

• Make sure the cream cheese is soft enough to beat smoothly.
• Heat the white chocolate in short 30-second bursts and stir between each one.
• Scrape down the sides of the bowl as you mix so the filling stays even.
• Avoid beating the filling for longer than needed once the flour and chocolate are added.
• Leave the cheesecake to chill overnight when you want clean, firm slices.

Variations

• Berry topping: Add fresh berries just before serving for a tart contrast.
• Cherry topping: Decorate with cherries for a classic fruit finish.
• Biscuit choice: Use digestive biscuits in place of tennis biscuits for the base.
• Cream finish: Add whipped cream shortly before serving.
• Plain finish: Leave off the topping to keep the white chocolate filling in focus.

Common mistakes to avoid

• Lumpy filling: Soften the cream cheese before beating it with the sugar.
• Overheated chocolate: Melt it in 30-second bursts and stir until smooth.
• Overmixed batter: Stop mixing once the sour cream, flour and chocolate are incorporated.
• Crumbly base: Mix the crumbs thoroughly with the melted butter and press them firmly into the tin.
• Overbaked centre: Take the cheesecake out when the centre still wobbles slightly.
• Rushed chilling: Refrigerate for at least 4 hours after the cheesecake has cooled completely.

How to store

Cover and refrigerate the cheesecake, where it will keep for about 3–4 days. Serve chilled; if you prefer it less cold, let a slice stand at room temperature briefly rather than reheating it.

Frequently asked questions