White chocolate cheesecake

So this is what I use as my base (not baked) chocolate cheesecake recipe.  It has a simple flavour and it is easily adjustable to make several variants, which I am sure you will see a few of in later blog posts.



  • 250g plain chocolate cookies (I use Arnott’s chocolate ripple)
  • 100g melted butter

Cheesecake filling:

  • 375g cream cheese (softened)
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 1 cup cream
  • 3 tsp powdered gelatine
  • 1/4 cup boiling water
  • 200g white chocolate* (melted)



  1. Grease 22cm or 9″ cake tin.
  2. Add biscuits to food processor and blend to fine crumbs.
  3. Mix butter into crumbs until even consistency.
  4. Press butter crumb mixture evenly into the base of the cake tin.  Place into the refrigerator.

Cheesecake filling:

  1. Add gelatine powder to glass with boiling water.  Stir until dissolved and leave to one side.
  2. Add cream cheese, caster sugar, vanilla and cream to medium-sized bowl and beat until creamy and even.
  3. Add slightly cooled gelatine mixture and white chocolate and continue to beat.
  4. Take base from refrigerator and pour cheesecake mixture over the top.
  5. Return to refrigerator to set. I usually leave overnight to make sure.


* Note:  I don’t believe in cooking chocolate as I think it tastes strange.  For this I use Cadbury Dream 200g blocks.

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