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White chocolate cheesecake
White chocolate cheesecake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulge in a decadent white chocolate cheesecake - you deserve it!
Ingredients:
  • 150g plain sweet biscuits (such as Nice)
  • 82.50 ml unsalted pistachio kernels
  • 100g butter, melted, cooled
  • 400.00g good-quality white chocolate, chopped
  • 189.38 gm thickened cream
  • 500g cream cheese, softened
  • 161.25 gm caster sugar
  • 3 eggs, at room temperature, separated
  • 126.25 gm thickened cream
  • 40.00 ml unsalted pistachio kernels, chopped
Instructions:
  • Preheat your oven to a toasty 160°C. Give your 22cm springform pan a good grease and line the base with baking paper.
  • Create base: Pulse biscuits and pistachios in a food processor until finely ground. Transfer to a bowl and mix in melted butter. Firmly press mixture into pan base. Chill until needed.
  • Prepare the filling by melting chocolate and cream in a microwave-safe bowl. Heat on MEDIUM (50%) for 1 to 2 minutes, stirring every minute until almost melted. Mix until smooth. In a separate bowl, beat cream cheese and 1/2 cup sugar until creamy, then add and beat in egg yolks. Finally, stir in the melted chocolate mixture.
  • With electric beaters, whip egg whites until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, beating until mixture is thick and glossy. Gently fold egg whites into chocolate mixture until just combined. Pour mixture over chilled base, ensuring the surface is smooth. Bake for 40-50 minutes or until a skewer comes out clean when inserted in the center. Prop the oven door open with a wooden spoon and let the cheesecake cool in the oven for 4 hours before covering and refrigerating overnight.
  • Prepare topping: Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave uncovered on MEDIUM (50%) power for 1 to 2 minutes, stirring every minute with a metal spoon until almost melted. Stir until smooth. Chill for 4 hours or until thickened. Spread over chilled cheesecake, sprinkle with pistachios, and serve.

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