White Chocolate Cheesecake "like-No-Other"

“My first cheesecake some years ago was a gelatinous flavourless catastrophe: from that point on I knew it could only get better. I then tried dozens of recipes, from book, from friends, but in the end I had to come up with my own recipe, which I must say has some followers... Cooking temperature is everything: in my oven 250C-120C means thermostat 215-80. You'll have to use an oven thermometer to get it right in yours. Last thing, instead of butter I actually prefer to use a soya-based spread, e.g. "Pure".”
1hr 55mins

Ingredients Nutrition


  1. Preheat oven at 250°C.
  2. Crunch the biscuits with the walnuts and the cinnamon.
  3. Then mix in the butter/Pure.
  4. Press mixture at the bottom of an 8-inch loose-bottom pan.
  5. Spread a little bit of butter/Pure on the sides of the pan and put to the fridge until needed.
  6. Melt the white chocolate in bain-marie with milk.
  7. Mix well (food processor 5 minutes): the cream cheese, the vanilla extract, the eggs, the corn starch, the sugar, the melted chocolate.
  8. Pour into the pan and put to the oven.
  9. Turn down oven at 120C straight away and cook for 1h40.
  10. Leave to cool completely on a rack - after 10 minutes or so remove the sides of the pan.
  11. Refrigerate for a couple of hours.

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