White Chocolate Cheesecake


For the base / biscuit layer:

250 gm digestive biscuits ( about 2 cups biscuit powder)
100 gm butter

For the cheesecake:

1 tbsp gelatin
1/4 cup cold water
250 gm white chocolate
1/4 cup milk
250 gm cream cheese
1 cup cream
1/2 cup sugar, powdered

For Garnishing:

6-8 fresh strawberries, washed and dried
100 gm white chocolate
coloured sprinkles


For the base:

  1. Grease an 8 inch springform pan with butter or oil and place a cling wrap on the base.( It will help to demould easily)
  2. Using a blender, process the biscuits to a fine powder.
  3. Transfer this to a bowl and add melted butter and mix well. 
  4. Press this mixture to the prepared pan and refrigerate it while you make rest of the cheesecake.

For the cheesecake:

  1. Soak gelatin in 1/4 cup of cold water and keep it aside for 5 minutes and then heat in the microwave for 30 seconds. Leave it to cool down.
  2. In a saucepan, add white chocolate and milk and melt at low flame and keep it aside.
  3. In a mixing bowl, add cream cheese, cream and sugar powdered and beat well till soft peaks are formed.
  4. Add melted white chocolate to this and beat well.
  5. Then add the melted gelatin and mix well using a beater.
  6. Pour this mixture over the biscuit base, level it and tap lightly. Keep it in the fridge to set completely..

For Garnishing:

  1. Line a baking tray with baking paper.
  2. Melt the chopped white chocolate in microwave in 20 second intervals until the chocolate is melted and smooth when stirred. (or melt in a heatproof bowl over a saucepan of simmering water.)
  3. Dip lower half of each strawberry into the melted chocolate and tap off any excess chocolate.
  4. Add sprinkles and place onto tray and refrigerate for 10-15 minutes until chocolate set.
  5. Decorate the set cheesecake with the chocolate dipped strawberries. Remove from the springform pan and then serve…

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