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White Chocolate Cheesecake


For the Base
1 ¾ packets double chocolate Maryland cookies (purple packet)
2ozs butter/margarine (melted) to blend.
2ozs butter/margarine (melted) to blend.
For the Filling
3 fluid ozs double cream
300gm good quality white chocolate (broken in to squares)
400gm full fat soft cheese (philadelphia)
6 fluid ozs double cream (whipped)
For the Decoration
Use fruit or milk chocolate (grated or melted)


Use a 9 inch (approx) tin with removable sides/base


Finely chop or crush the cookies, melt butter in microwave on high for 30-40 seconds or until fully melted, add to the cookie crumbs and mix well. Press into the bottom of tin and place in refrigerator until ready for filling.


Place the 3 fluid ozs of double cream and the white chocolate in a jug/bowl and microwave on high for 1-2 minutes or until melted, stir after each 20 seconds, then set aside to cool slightly.

Place soft cheese in a large bowl and whisk until smooth, add the melted white chocolate and whisk until well blended.

Using a scraper gently fold in the whipped cream, spoon into the tin and spread evenly.

Refrigerate for at least 30 minutes or preferably overnight.


Decorate as desired.