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5 from 1 vote

Baked White Chocolate Cheesecake

Decadent white chocolate cheesecake. This recipe is definitely a keeper
Prep Time20 minutes
Cook Time55 minutes
Course: Dessert
Cuisine: American
Keyword: baked cheesecake, baked white chocolate cheesecake, chocolate cheesecake
Servings: 8

Ingredients

  • 1x200 gram tennis biscuits or digestive biscuits
  • 85 gram melted butter
  • 500 gram cream cheese
  • 250 ml/1 cup sour cream
  • 1/2 cup castor sugar
  • 2 tsp vanilla essence
  • 2 large eggs
  • 2 tbsp cake wheat/all purpose flour
  • 300 gram white chocolate

Instructions

  • Preheat oven to 160 degrees Celsius
  • Line the base of a 20cm springform pan with baking paper.Cover the bottom and sides of the pan with tinfoil. Set aside
  • Place the biscuits in a food processor and process until the biscuits resembles fine breadcrumbs. Mix in the melted butter
  • Press the biscuit crumbs into the lined pan, using the back of a measuring cup or spatula. You can press some onto the sides of the pan. Refrigerate whilst preparing the filling
  • Place the chocolate in a microwave safe bowl and heat for 30 seconds at a time. Until completely melted. Stir until smooth and allow to cool
  • Beat the cream cheese and sugar until creamy. Mix in the eggs and vanilla essence
  • Mix in the sour cream, flour and chocolate. Do not over mix
  • Pour the filling into the biscuit base. Place the cheesecake in a roasting pan. Half fill the roasting pan with hot water
  • Bake at 160 degrees Celsius for 55 minutes or until slightly brown. The center will be slightly wobbly. Switch off the oven and leave the door slightly ajar, using a wooden spoon.
  • After an hour remove the cheesecake and allow it to cool completely. You can remove the baking paper, gently at this stage and place the cheesecake on another tray. However, I have refrigerated mine with the baking paper and it was fine. Refrigerate for 4 hours or preferrably overnight
  • You can decorate with whipped cream and berries or cherries

Notes

  1. Although I used milky bar chocolates you can use any good quality white chocolate.
  2. You can use digestive biscuits or if you're not in SA graham crackers for the base
  3. This cheesecake can be frozen too. You will have to allow it to thaw a few hours before serving
  4. I line the base of my pan with baking paper but if you are comfortable without it you can leave out that step. I have tried lining it with paper and without and both ways work fine. If you're not using baking paper grease the base before pressing down the biscuit.