Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

White chocolate cheesecake recipe

2150 ratings

This creamy white chocolate cheesecake recipe is the ultimate indulgent dessert. With a buttery biscuit base and rich white chocolate, it's guaranteed to impress all of your guests. Make ahead and chill in the fridge for a stress-free dinner party dessert that you'll want to make time and time again! See method

Serves 8
20 mins to prepare and 20 mins to cook, 3 hrs 00 mins to cool
469 calories / serving

Ingredients

120g digestive biscuits, pulsed into fine crumbs
70g unsalted butter, melted
2 sheets gelatine
2tbsp lemon juice
350g low-fat cream cheese
100g caster sugar
200g low-fat Greek yogurt
150g white chocolate, chopped
1tbsp vanilla extract
150g white chocolate, chopped
sugar rose, to garnish (optional)

Each serving contains

Energy
1965kj
469kcal 23%
Fat
27g 39%
Saturates
16g 80%
Sugars
40g 45%
Salt
0.3g 6%

of the reference intake
Carbohydrate 48.6g Protein 10.9g Fibre 0.4g

Method

Combine the fine biscuit crumbs with the melted butter until you have the consistency of wet sand. Line a 20cm straight-sided springform tart tin with nonstick baking paper. Use the biscuit mixture to line the base of the tin, then transfer to the fridge to set.
Meanwhile, soften the gelatine in the lemon juice and a little water if necessary, for 5 mins. Heat the mixture in a small saucepan over a low heat until the gelatine has dissolved. Place the chopped white chocolate in a heatproof bowl and sit over a saucepan of gently simmering water, stirring occasionally until smooth. Remove to one side to cool a little.
Beat together the low-fat cream cheese and the sugar in a large mixing bowl using an electric hand-held whisk for 2 mins. Add the low-fat Greek yogurt and gelatin mixture, and mix again until smooth. Then fold in the cooled, melted white chocolate. Finally, add the vanilla extract and beat well.
Pour onto the biscuit base and tap gently on the side to release any trapped air bubbles. Transfer to the fridge and chill for 2-3 hours until set. When ready to serve, remove from the tin and remove the nonstick baking paper and cheesecake as one. Garnish the centre of the top of the cheesecake with the grated chocolate and sit the sugar rose on top if using. Cut into portions using a hot, sharp knife.

See more Dessert recipes