Saturday, July 22, 2006

Baked White Chocolate Cheesecake Recipe

Above: Baked white chocolate cheesecake with strawberry coulis, vanilla ice cream and mint leaves.

This white chocolate cheesecake has a soft, smooth and creamy consistency. Because it is rich, we like to serve it with a fruit coulis (or fresh fruit) and ice cream.

To make a white chocolate and raspberry cheesecake, pour half of the filling over the base, sprinkle with 150g of raspberries, then pour the remaining filling over the raspberries and bake.

Serves at least 10.

250g Nice biscuits (we use Arnott's brand)
120g butter, melted (the amount you need may vary, depending on the type of biscuits you use)

375g cream cheese, softened
82g (1/3 cup plus 1 teaspoon) caster sugar
3 large eggs (we use eggs with a minimum weight of 59g)
185g white chocolate, melted
225g (3/4 cup plus 2 tablespoons) sour cream
1/4 teaspoon vanilla extract (1/2 teaspoon natural vanilla essence)

Preheat oven to 160 degrees Celsius (not fan-forced). If you have a fan-forced oven and are unable to turn the fan off, preheat your oven to 145 degrees Celsius.

Line the base of a 20cm or 21cm diameter springform cake pan with baking paper. Grease or line the side. ©

Finely crush biscuits in a blender or food processor. Combine crushed biscuits with melted butter and firmly press mixture over the base and side of the prepared pan. Refrigerate while preparing filling.

Using a food processor or electric mixer, beat cream cheese with sugar. Stop to scrape down the sides of the bowl a few times. When mixture is smooth, beat in eggs one at a time.

Quickly stir sour cream into melted white chocolate, stirring until smooth. Add to cream cheese mixture along with the vanilla. Beat until ingredients are combined.

Pour filling over biscuit base and bake for about one hour. Leave cheesecake at room temperature for one hour then cover and refrigerate for several hours, or until cold and set.

When ready to serve, cut with a hot, dry knife. Store any leftover cheesecake in an airtight container in the refrigerator.


Anonymous Anonymous said...

Just wondered if it was possible to use (defrosted) frozen raspberries? They are just easier for me to find in Perth ...

29/1/07 5:26 pm  
Blogger Amanda and Debbie said...

Hi JR,
Yes, we have used frozen raspberries in this recipe (no need to defrost them before using).

30/1/07 4:25 pm  
Blogger tuyethong1967 said...

My hubby prefers Bailey cheese cake, can I replace white choc by Bailey and how much is OK?


14/4/07 10:03 pm  
Blogger Amanda and Debbie said...

It would probably be better to use a Baileys cheesecake recipe such as this one.

14/4/07 10:11 pm  
Anonymous Anonymous said...

HONEY HAVE MERCY! This is the most delicious recipe for white chocolate cheesecake I have ever had! I served the raspberry version for my 25th and became very "popular"! Thanks for this brilliant website!!!

26/6/07 2:05 pm  
Anonymous Anonymous said...

Thankyou for the recipe - it was a really good cheesecake and can't wait to make it again

9/7/07 8:22 am  
Anonymous Anonymous said...

I was just wondering if I could use a hand mixer instead of a food processor?

7/8/07 5:20 pm  
Blogger Amanda and Debbie said...

Yes, you could use a hand mixer to make this cheesecake.

9/8/07 7:13 pm  
Blogger xtine said...

Can this cheesecake be frozen, and for how long?

11/8/07 7:24 pm  
Blogger Amanda and Debbie said...

Yes, this cheesecake can be frozen. We wouldn't freeze it for any longer than two months.

15/8/07 10:22 pm  
Anonymous Anonymous said...

I was just wondering if this cheesecake can be made as mini individual ones?

If so, how long would they be baked for?

Do they need to cool in the oven with the door ajar?

Are they best cooked in a normal or fan-forced oven?

And lastly, how many days before serving can I bake them or do they freeze?
Thank you,

25/8/07 11:03 am  
Blogger Amanda and Debbie said...

Hi Angela

You could use this recipe to make mini cheesecakes.

We can't be certain of the correct baking time as we haven't made mini versions of this cheesecake. However, we generally bake mini cheesecakes (made in a muffin tin) for about 20 minutes at 180 degrees Celsius (160 degrees Celsius fan-forced). We allow them to cool out of the oven.

For cheesecake, we usually prefer not to use a fan-forced oven.

We would make the mini cheesecakes up to a few days ahead. We prefer not to freeze them as freezing can affect their texture.

6/9/07 9:37 am  
Blogger JC said...

Well, aside from me misplacing my electric beater, and having to mix it the old-fashioned way, with a wooden spoon (phew, muscles!), this is a marvellous, and oh-so-easy baked cheesecake recipe!
Made it without the raspberries for a pot luck dinner, but with a quick raspberry sauce (water, suger, frozen raspberries - boil & strain)... it disappeared in a flash!
Will definitely make it again (and hopefully I've found those beaters by then!)

19/10/07 11:58 am  
Anonymous Anonymous said...

When I took the cake out of the oven, it looked more yellow than a lemon cheesecake..

Do you know what I'm doing wrong?
I added raspberries as well.

18/12/07 11:47 pm  
Blogger Amanda and Debbie said...

Hi Eva,

This cheesecake does have a slightly yellow colour after baking (particularly the top surface of the cake). If you used eggs with very yellow yolks, this could have contributed to the yellow colour of your cheesecake.

20/12/07 3:30 pm  
Blogger Kelly said...

Hi Amanda & Debbie!

Im such a fan of your site and particularly of this recipe!

Im not sure if its my oven, but I cant seem to stop the top from cracking. Ive tried leaving it to cool inside the oven after baking but it doesnt seem to change anything.

Any ideas..?

12/5/08 1:04 am  
Blogger Amanda and Debbie said...

Hi Kelly,

Did you bake the cheesecake in a fan-forced oven? When we tested this recipe in a fan-forced oven, there was a tiny bit of cracking around the edge of the cheesecake. So, we prefer to use a non fan-forced oven if possible. We position the oven rack so that the cheesecake is in the centre of the oven.

Overcooking can cause a cheesecake to crack. You could try slightly reducing your oven temperature and removing the cheesecake from the oven as soon as the hour is up.

Another possible explanation is the incorporation of too much air when making the filling. A food processor would probably incorporate less air than an electric mixer. If you normally use an electric mixer to make the cheesecake, you could try switching to a food processor. Either way, ensure that you don't beat the mixture more than necessary.

If none of the above suggestions help, you could bake the cheesecake in a water bath.

15/5/08 5:18 pm  
Anonymous Anonymous said...

hello, great recipe by the way. i don't have any baking paper is it still ok to make the cheesecake?

23/5/08 12:08 pm  
Blogger Amanda and Debbie said...

Lining the pan with baking paper isn't vital. It just makes it easier to remove the cheesecake from the pan.

23/5/08 2:01 pm  
Blogger Cyndi said...

my boyfriend is a big fan of cheesecake, and i made this recipe into mini cheesecakes for him to take to work in his lunch, and he loves them!

(i made 18 mini cheesecakes with this recipe, using muffin pans lined with muffin sized patty pans, and baked for 25-30 mins.)

they were also popular at work... you can't go wrong with these!

24/5/08 7:19 pm  
Anonymous Anonymous said...

I'm allergic to egg, so I'm wondering if its possible to take off th eggs?

27/6/08 7:07 pm  
Blogger Amanda and Debbie said...

You could try using egg replacer instead of the eggs. However, we have not tested this substitution, so we aren't sure if it would be successful. If you decide to try it, please let us know how the cheesecake turns out.

8/7/08 8:23 am  
Anonymous Anonymous said...

what can you do if you don't wish to use white chocolate??

9/7/08 7:52 pm  
Blogger Amanda and Debbie said...

Hi Matt,

You could try using dark chocolate in place of the white chocolate. However, the cheesecake will not be as sweet.

16/7/08 12:15 pm  
Anonymous Anonymous said...

This looks great and I'm planning to try it soon. I just had a few questions.

1. What brand of cream cheese do you use?
2. Is light sour cream okay, or should I buy some full fat sour cream?
3. Do you use cooking chocolate, melts or just normal white chocolate?

Thanks Ladies!

31/7/08 2:54 pm  
Blogger Amanda and Debbie said...

Hi Chloe,

We have only tested this recipe with full fat sour cream and are not sure whether light sour cream would give a good result. We use Philadelphia cream cheese and white eating chocolate. A good quality white cooking chocolate would also be suitable.

5/8/08 1:05 pm  
Anonymous Anonymous said...

I just wanted to say that your site is great. I love all your recipes (at least all that I've tried)and tonight I'm planning to make the white chocolate cheese cake! I'm living in Sweden and we have other measurments than Australia, so it's an extra effort to follow your recipes instead of using a Swedish one, but it's definitely worth it!

11/8/08 8:26 pm  
Anonymous Anonymous said...

hi i was just wondering can i use light philidelphia cream cheese or should i buy the full fat one?


18/8/08 5:08 pm  
Blogger Amanda and Debbie said...

Hi Rhi,

We have only ever used full fat cream cheese in this recipe, so we aren't sure whether light cream cheese would give a good result.

20/8/08 10:51 pm  
Anonymous Anonymous said...

Hi Amanda and Debbie,

I was just wondering if I wanted to make this cheesecake ahead of time and not freeze it, how many days would be okay to still have a fresh, lush tasting cheesecake.

Could it be made on a sunday or monday to be served on a wednesday?

Many Thanks

23/8/08 3:16 pm  
Blogger Amanda and Debbie said...

You could make the cheesecake up to three days in advance. Store it in an airtight container in the refrigerator.

26/8/08 3:39 pm  
Anonymous Anonymous said...

I loved this recipe and tried making it with ginger biscuit base and its lovely! Works really well with the white chocolate!

26/8/08 9:53 pm  
Blogger Shanty said...

If I were to double the ingredients for the filling, how long do I have to bake and what's the best temperature to bake? Thanks.

14/9/08 12:46 am  
Blogger Amanda and Debbie said...

Hi Shanty,

What pan size do you intend to use?

16/9/08 6:27 pm  
Blogger Shanty said...

Hi Amanda & Debbie,

Around 20 - 21 cm diameter spring pan.

Somehow my previous cheesecake was very low. Only around 2 - 2.5 cm from the base. Is that how it is supposed to be?

21/9/08 10:23 am  
Anonymous Anonymous said...

This was the best cheesecake I have ever tasted! Made it 2 days ago and my and my boyfriend have devoured the whole thing! Amazing. I love your site ladies. Have made lots of your recipies and they all turn out perfect!

22/9/08 9:37 pm  
Anonymous Anonymous said...

have you ever tied marscapone cream cheese ? if so is it any good ?


26/9/08 4:00 am  
Anonymous Anonymous said...

Hi Amanda & Debby,

I'm just wondering how come the cheesecake has a very smooth texture, cause everytime I bake mine, it cracks on top.

And do you have to do the au bain marie technique to bake a cheesecake? what difference would it make?


27/9/08 12:44 am  
Blogger Amanda and Debbie said...

Hi Shanty

Our cheesecake filling is probably more than 2.5cm high (we'll measure it next time we make it). Did you alter the recipe in any way? Unfortunately, we haven't tested a double quantity of filling in the pan size you will be using, so we can't really help with the baking time/temperature.

2/10/08 10:16 pm  
Blogger Amanda and Debbie said...

We like mascarpone and have used it in other recipes. We haven't tested it in this recipe as a substitute for the cream cheese.

6/10/08 10:59 pm  
Anonymous Anonymous said...

hello ladies,

I have made this cheesecake before in my old apartment where we had an elctric oven and it was perfect. Now i am baking it using a gas oven and have set the oven temp to 160C but when i took it out of the oven it wasnt set. It wobbled when i shook it as if it was still liquity inside and not firm. Is this normal? Does it set when it cools?

22/10/08 6:16 pm  
Blogger Amanda and Debbie said...

Hi Anonymous

Sorry we didn't get back to you sooner. Did the cheesecake turn out okay?

Hi Nina

We don't use a bain-marie for this recipe as our cheesecake doesn't crack. To help prevent the cheesecake from cracking you could try using a bain-marie. For more suggestions, please see our comment dated 15/5/08.

29/10/08 5:10 pm  
Anonymous Anonymous said...

Hi guys
I live on a station in the middle of the NT and cook meals for everyone. I made this cheesecake as a birthday cake for one of the girls a couple of days ago and it was fantastic!!! I didn't have any white chocolate so I substituted with regualar chocolate and piped whipped cream onto the top, so fantastic!
I made the jam drops yesterday and they are all gone too!!!
Love this website:)

4/12/08 12:58 pm  
Anonymous Anonymous said...

Hi, i was wondering if i could use chocolate ripple biscuits instead for a chocolate base. if so, do i follow the same quantity for biscuits and butter? Also, how could i convert this into a slice?

19/12/08 9:17 am  
Anonymous Anonymous said...

hi, how long will it last for in the fridge. Any cheesecake for that matter.

5/1/09 6:07 pm  
Blogger Amanda and Debbie said...

To the person who asked about using Choc Ripple biscuits for the cheesecake base: We recommend using 250 grams of Choc Ripple biscuits and 75 grams of butter. To make the cheesecake into a slice, use an 18cm by 28cm slice pan instead of the round springform pan. If you make the cheesecake in a slice pan, you will need to reduce the baking time.

To the person who asked about the keeping time: We prefer to serve the cheesecake within three days of making as the base tends to absorb moisture and become soggy over time.

8/1/09 6:45 pm  
Blogger Unknown said...

I made this cheese cake and it came out really well.I shared it with some of my friends and they too liked it very much. Thanks for the recipe.

21/3/09 5:31 pm  
Blogger i see i try i review said...

hey, can i replace the sour cream with anything else? cant seem to find it where i come from..

26/4/09 1:11 am  
Anonymous Nicole said...

I've tried this last weekend.Though it came out with the top rather yellow,and a little burnt on top,it was still well received and indeed yummy!If you can share some comments,i would really appreciate.
Thank you very much for your great recipes.I've tried a couple of them,most turned out great!

13/5/09 1:37 am  
Blogger Amanda and Debbie said...

Hi Preencess

Unfortunately, we can't recommend a substitute for the sour cream as we have only tested the recipe with sour cream.

9/7/09 12:46 am  
Blogger Amanda and Debbie said...

Hi Nicole

Did you bake the cheesecake in the centre of the oven?

13/7/09 12:07 pm  
Anonymous Paul H said...

Made this cheesecake for a dinner-party last night and EVERYONE loved it. Simply the best cheesecake recipe I've tried to date! One question, would it cook any differently if I didn't put any biscuit topping up along the side of the cooking tin?

10/8/09 10:02 pm  
Blogger Amanda and Debbie said...

Hi Paul

When biscuit crumbs aren't used to cover the side of the pan, we find that the outer part of the cheesecake filling has a slightly drier consistency.

13/8/09 3:18 pm  
Blogger Unknown said...

a follow-up comment to one I already made saying how fantastic this recipe is. I made it again this weekend and used low fat sour cream and you couldn't tell the difference. Still deeeeeeelish :)

21/9/09 2:41 pm  
Anonymous Anonymous said...

I would like to make this cheese cake, but i live in England and Arnotts nice biscuits are not sold here. Is there any other type of biscuit that i could use as the base. There is a biscuit called Nice over here, but i'm not sure if it is the same as the australian one. The NICE biscuits sold here are thin and sugar coated and have a slight coconut taste to them.
Many Thanks

22/9/09 8:44 am  
Anonymous Anonymous said...

Made it this christmas. It was very yummy! Everyone loved it. The only comment I had was it was not smooth enough. When I added the sour cream to the white chocolate, the white chocolate started to harden. I'm a novice at cooking. What should I have done differently?

2/1/11 1:30 pm  
Blogger Amanda and Debbie said...

You need to stir very quickly as soon as you add the sour cream to the white chocolate. If the chocolate and sour cream mixture is lumpy, you can warm the mixture gently to melt the chocolate lumps, stirring until smooth.

19/1/11 5:44 pm  
Anonymous Vikesh said...


This was amazing :) Really enjoyed making it and especially eating it.

I am trying to make a chocolate orange cheesecake. I have got a few bars of chocolate orange but I was wondering if i need to change the quantities of the sour cream or any other ingrediants?



17/2/11 3:18 am  
Anonymous Anonymous said...

This was absolutely fantastic - best cheesecake that I've ever made. Put frozen raspberries in the middle and it was perfect. Everyone loved it!

14/3/11 9:36 am  
Anonymous michelle said...

Hi Amanda @ amp I love your website! thankyou so much for your awesome recipes! I have made your cheesecake 3 times now and it always turns out is easy to make and tastes lovely... have had trouble with cracking but turned the temp down to 145 last time and left it in the oven to cool.. no cracking. Have also found the butter seems to ooze out from the base when cooking so will decrease next time I make it. Thanks again for sharing your recipes!!!

14/6/11 11:25 am  
Anonymous Laura said...

Made this last night. Absolutely delicious. Family think it is the best cake I've ever made!!

8/7/11 10:42 pm  
Anonymous Anonymous said...

These are absolutely delicious! Brought several pieces to school and disappeared incredibly quickly. Had to bake it in a square tin, worked beautifully. Very easy to make and so yummy! Everyone loved it, so thank you!

14/11/11 11:20 pm  
Anonymous Anonymous said...

Made it yesterday it was really amazing very good taste and texture my only comment that although it tasted great I wanted the taste of white chocolate to be more clear I found it was like the sour cream very clear and the white chocolate at the background of the taste any suggestions? Can lessen the sour cream vs regular cream?

16/9/12 12:14 pm  
Blogger Aaisha said...

I have made this cheesecake countless times and its hands down the best cheesecake i have ever tasted. Just wanted to know if it can be made into white choc and raspberry cheesecake slices? If so how long wud i bake it for? Thanks.

10/9/13 6:20 pm  

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