White Chocolate Cheesecake

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Chef Paul Owens


Biscuit Bottom:
8 digestive biscuits
2-3 oz. melted butter
1 lb 2 oz. white chocolate (chopped)
1 lb 12 oz. cream cheese
6 eggs
1 cup granulated sugar
½ cup heavy cream

3 oz bitter chocolate (chopped)
½ oz unsalted butter
1 Tbsp granulated sugar
1/3 cup heavy cream
one 9" spring for baking pan


Biscuit Bottom:
Put biscuits into food processor and pulse for 30 seconds. Sift the crumbs into a bowl and add the melted butter to make the crumbs slightly moist. Put the crumbs into the bottom of the baking pan and using a plastic scraper, flatten until even. 
Put aside until later.

White Chocolate Mixture:
Put the chocolate and cream into bowl over a pot of simmering water until chocolate melts, stirring occasionally. Put aside until ready to use.

Put the cream cheese and sugar into a mixing bowl and using the paddle, mix on speed 3 until creamy. Add the eggs two at a time.

Stop the mixer and scrape down the sides of the bowl. Add the chocolate and cream mixture. Mix for about 1 minute.

Put the filling into the biscuit base and bake in the middle of the oven at 250ºF (120ºC / ½ gas mark) for about 3 hours with a pan of boiling water on the bottom shelf.
Remove from oven, cool and refrigerate for 24 hours.

Put all the ingredients into a bowl over a bain marie to melt the chocolate and butter, and dissolve the sugar. Allow to cool.

Pour on to the top of the cheese cake and spread evenly. Put into refrigerator for the chocolate mixture to set.  Cut and serve.

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