White Chocolate Cheesecake

Luxuriously creamy white chocolate cheesecake, made from scratch. Featuring a buttery biscuit base, a creamy white chocolate filling and a sprinkling of fresh raspberries, it is rich, decadent and oh-so-easy to make!

5 from 6 votes

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Course: Dessert

Cuisine: Cheesecake

Prep Time: 10

Cook Time: 0

Chilling time: 4

Total Time: 4 10

Servings: serves

Calories: 401kcal

Author: Lucy - Bake Play Smile

Cost: $15

Equipment

Beaters, stand-mixer or Thermomix
Food processor or Thermomix
Microwave or Thermomix

Ingredients

250 g plain sweet biscuits like Arnotts Scotch Finger or Nice
125 g butter melted
240 g (1 cup) cream lightly whipped
200 g white chocolate
2 teaspoon gelatine dissolved in ¼ cup boiling water, cooled
500 g cream cheese softened
1 teaspoon vanilla bean paste optional, or vanilla extract
150 g (¾ cup) caster sugar superfine
50 g white chocolate grated, to decorate (optional)
fresh raspberries to serve (optional)

Instructions

Conventional Method

To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
Finely crush the biscuits in a food processor and place into a bowl.
Add the melted butter and mix until well combined.
Press the mixture firmly into the base of the pan and place into the fridge.
Whip cream and set aside.
Melt the white chocolate in a microwave at 50% power in 30 second bursts, and then set aside to cool slightly.
Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
Beat the cream cheese, vanilla bean paste and caster sugar until smooth and creamy.
Add the cooled, dissolved gelatine to the mix and beat until well combined.
Fold through the melted white chocolate and the whipped cream.
Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
Decorate with grated white chocolate and fresh raspberries.

Thermomix Method

To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
Press the mixture firmly into the base of the pan and place into the fridge.
Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
Place the white chocolate into the TM bowl and melt for 3 minutes on 50 degrees, Speed 2. Set aside in a bowl to cool slightly.
Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
Beat the cream cheese, vanilla bean paste and caster sugar in a clean and dry TM bowl for 30 seconds on Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
Add the cooled, dissolved gelatine to the mix and mix for 30 seconds on Speed 5.
Fold through the melted white chocolate and the whipped cream with the spatula.
Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
Decorate with grated white chocolate and fresh raspberries.

Notes

Use a spring-form tin (with a removeable bottom) so that you can easily remove the cheesecake from the tin. When you are ready to serve, carefully run a knife along the sides and gently remove the base before sliding the cheesecake onto a serving plate.
Make sure your ingredients are at room temperature for a smooth and creamy filling with no lumps.
Don’t use 'light' cream cheese or 'light' cream, as the filling won’t set properly, use full-fat for best results.
Chill the cheesecake for a minimum of 4 hours, to allow it to set into sliceable sections. Make it the day before and keep it in the fridge overnight, for best results.
Storage - when stored correctly in an airtight container, this cheesecake will keep for 4-5 days. It can also be wrapped and frozen for up to 3 months.
Freezing - allow the cheesecake to set fully in the fridge before slicing (or freeze it whole). Wrap the individual serves or whole cheesecake and store it in an airtight container in the freezer for up to 3 months. To thaw, leave it in the fridge overnight, or on the counter for 1-2 hours (individual slices) until thawed, then decorate prior to serving.

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