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Skyscraper White Chocolate Cheesecake

This indulgent White Chocolate Cheesecake is a perfect way to impress your dinner party guests!

10 - 12 servings

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Skyscraper White Chocolate Cheesecake

For the Cheesecake:

250 g Double Chocolate Chip Cookies (9 oz) crushed
75 g Unsalted Butter (3 oz) melted
400 g Dr. Oetker 26% White Chocolate (14 oz)
450 g Full Fat Cream Cheese (1 lb) at room temperature
300 ml Double Cream (10 fl.oz) at room temperature
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
300 ml Whipping Cream (10 fl.oz)
Dr. Oetker Chocolatey Strands

preparation

Preparation

1

Skyscraper White Chocolate Cheesecake

Grease the base and line a deep 20cm (8 inch) spring form cake tin.

2

Place the crushed biscuits in a bowl and bind together with the melted butter. Press into the base of the tin using the back of a metal spoon. Chill until required.

3

Break the White Fine Cooks' Chocolate into a heatproof bowl and melt over a pan of barely simmering water, and set aside for 10 minutes until warm.

4

In a large mixing bowl, whisk together the soft cheese, double cream and Madagascan Vanilla Extract.

5

Fold in the warm White Chocolate and spoon the mixture over the biscuit base. Smooth the top and chill for 2-3 hours until set. Note: if the chocolate is too cool, it will not mix in properly and will make the cheese filling lumpy.

6

To serve, release the cheesecake from the tin and place on a serving plate.

7

Whisk the whipping cream until just peaking and place in a piping bag fitted with a 1cm (½ inch) plain nozzle. Pipe mounds of cream in tall peaks over the top of the cheesecake, and sprinkle generously with Chocolate Flavour Strands.

1 serving = 149g

Nutritional Information for the recipe Skyscraper White Chocolate Cheesecake

Per Serving Per 100 g / ml
Energy 2881kJ
688kcal
1775kJ
424kcal
Fat 56.53g 34.90g
Carbohydrate 37.41g 23.09g
Protein 7.55g 4.66g