The first time I tasted a white chocolate cheesecake was at mum’s, she’d made it for a family reunion and I thought it was the best cheesecake in the world.
I made it for some friends for dessert way back and it went down a treat too. Funnily enough I stuck the recipe on my Facebook page as a Note and had lots of comments too.
A few years later Paul and I visited Fort Lauderdale in Florida on a trip of the Sunshine state and we ate at The Cheesecake Factory. It was mind blowing and I’d seriously advise you to visit one if you can. The choice of cheesecakes is phenomenal, I went for a double cheesecake and I wasn’t disappointed.
This is a recipe I have used over and over and it never fails as everyone loves it, it is also really adaptable. This time around I have added blueberries and raspberries into the mix rather than on top. and if you take a look at the recipe card I have given a few other tried and tested variations.
Here’s a picture of the layering to get a better idea.
- 300g digestive biscuits or a mix with Oreos, Amaretti
- 75g butter, melted
- 2 x 250g white chocolate
- 284ml carton double cream
- 250g soft cheese (ie Philadelphia)
- 250g mascarpone
- 200g blueberries and raspberries
- Mix the crushed biscuits with melted butter and tip mixture into a lined 20cm springform cake tin and smooth down with the back of a metal spoon.
- Keep it in the fridge while you make the topping.
- Break the the white chocolate into small pieces in a bowl and melt in the microwave for 30 seconds. Remove, stir and assess if any more time is needed to melt the lumps. REMEMBER if overheated the chocolate will be ruined and unable to use.
- Gently beat the cream cheese and mascarpone until well combined. Don't over beat as will go too stiff. Stir in melted choc and combine.
- Spoon half of the mixture onto the biscuit base and sprinkle ⅔ of the fruit over evenly.
- Cover with the remaining cream cheese mixture and smooth over with the back of a spoon.
- Decorate with the remaining fruit and leave in the fridge for as long as possible. At least 6 hours overnight even better.
- Blueberry sauce - Tip half berries into a blender add sugar and lemon juice and puree' till smooth, (can be pressed through a sieve). Set aside till needed
- To make dark chocolate version substitute the white chocolate with plain.
- To make melted chocolate sauce, tip 142g carton of double cream into pan bring to boil, remove from heat. Add 100g melted chocolate into it. Allow to cool, drizzle over cake.