White Chocolate Cheesecake

White Chocolate Cheesecake


22 people made this

This a cheesecake that is so rich it's definitely a sin! It's best to refrigerate it overnight and worth the time to make.


Serves: 10 

  • 2 cups (220g) crushed plain chocolate biscuits
  • 110g butter, melted
  • 500g cream cheese, softened
  • 400g can sweetened condensed milk
  • 200g white melts or white chocolate, melted
  • 300ml cream
  • 1 tablespoon gelatine
  • 1/4 cup (65ml) boiling water
  • 100g dark chocolate or dark melts, melted

Preparation:30min  ›  Cook:8hours  ›  Ready in:8hours30min 

  1. Combine biscuit crumbs and butter, press into base of 23cm springform pan, refrigerate until firm.
  2. Beat cream cheese and condensed milk until smooth. Beat in white chocolate then beat in the cream. Combine gelatine and boiling water until dissolved. Beat gelatine into cheesecake mixture. Spoon mixture into biscuit base and make sure it settles evenly.
  3. Swirl dark melts through cheesecake mixture. Refrigerate cheesecake until form - usually 8 hours or overnight.

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Reviews (3)


this recipe made HEAPS. next time i would either use a really deep dish or split it over two dishes (which i had to do this time) - 02 Dec 2009


It's quite good, but with 500 gr of cream cheese, 400 gr of condensed milk and 300 ml cream (i used the thickening one), the consistance is not what I expected. Seemed to be more like a pannacotta than a non-baked cheesecake. Btw, it's worth trying it again, but maybe it requires more gelatine. - 30 Sep 2011


I make this recipe once a month and take to a local club. Disappears very quickly and enjoyed by all. I sometimes add finely grated lemon rind. - 01 Mar 2011

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