White Chocolate Cheesecake
Dessert for Christmas Day doesn’t have to take hours to prepare, I’ve teamed up with Countdown to show you how to make this white chocolate cheesecake topped with fresh berries. It looks so festive yet literally can be made by a novice baker and takes hardly any time to make.
Why This Recipe Works
- You don’t need any fancy equipment, just a microwave, so you won’t be taking up oven space on Christmas day,
- You can make it a few days ahead of time
- It tastes great!
Ingredients you will need
This cheesecake has a biscuit crumb base, so you will need your favourite plain biscuits and butter. Being a white chocolate cheesecake you will need cream cheese and white chocolate, eggs and a little sugar. I also like to use some yoghurt in the filling, this makes it a lighter dessert and not so heavy on Christmas Day.
This recipe was sponsored by Countdown supermarket. I used cream cheese, butter, caster sugar, eggs and white chocolate from their range in this recipe.
Step by step instructions
- I have put together a quick video for this White Chocolate Cheesecake recipe, be sure to check it out before starting.
Base
- Crush or blitz plain biscuits until they are a fine crumb, they should look a little like sand. (photo 1.)
- Melt butter, stir the first measure of white chocolate drops into the melted butter, they will melt quite easily in the warm butter. (photo 2-3.)
- Stir the melted butter and white chocolate through the biscuit crumbs (photo 4.)
- Press the crumb mix into the bottom of a microwave proof dish. I use a flexible silicon cake tin for this, but any microwaveable dish is fine. (photo 5.)
- Refrigerate while you prepare the white chocolate cheesecake filling
Filling
- Beat the cream cheese until soft (I used an electric beater in the video, but you can achieve the same effect with a wooden spoon and some elbow grease.
- Add the caster sugar and beat until well combined (photo 6.)
- Add the eggs, one at a time beating between each addition. (photo 7.)
- Stir through the yoghurt (photo 8.)
- Melt the second quantity of white chocolate (photo 9.), stir this through the filling (photo 10-11.)
- Pour the onto the crumb base you prepared earlier (photo 12.)
- Give the dish a little jiggle to remove any air bubbles
- Microwave in 2 minute bursts until cooked, the centre should still have a little jiggle, As you are using a microwave the cheesecake will continue to cook for a little while after you have removed it from the microwave, so the last few jiggles will disappear. My cheesecake in my microwave takes 4 minutes, i.e. 2 x 2 minute bursts. (photo 13.)
- Refrigerate for up to 5 days in an airtight container.
- Before serving top with fresh seasonal berries (photo 14.)
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Top Tips
Here is how you can make this white chocolate cheesecake recipe perfectly every time!
- Every step in this recipe that needs heat can be done in the microwave. When you are melting the butter or chocolate, reduce the power of the microwave to 50% and use 30-second bursts to melt.
- I use a flexible silicone dish for this microwave cheesecake, it means the cheesecake is very easy to get out of the dish when you are ready to serve it. You can use any microwave-proof dish, if you have problems getting the cheesecake out of the dish, no worries, serve it in the dish and slice it at the table, the slices should come out easily.
FAQs
This is essentially a baked cheesecake, it will last up to 5 days in the fridge, it’s best to keep it in an airtight container.
Absolutely this cheesecake should take around 40 mins at 180 degrees celsius to bake in an oven.
Pop your biscuits in a bread bag, then use a rolling pin to crush the biscuits inside the bag.
White Chocolate Cheesecake
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Equipment
- microwave
Ingredients
- 1 pack plain cookies
- 100 g butter
- 40 g white chocolate drops or chips ¼ cup
- 250 g cream cheese
- 113 g caster sugar ½ cup
- 2 eggs
- 200 g greek yoghurt
- 80 g white chocolate drops or chips ½ cup
Instructions
- I have put together a quick video for this White Chocolate Cheesecake recipe, be sure to check it out before starting.
- Crush or blitz plain biscuits until they are a fine crumb, they should look a little like sand.
- Melt butter, stir the first measure of white chocolate drops into the melted butter, they will melt quite easily in the warm butter.
- Stir the melted butter and white chocolate through the biscuit crumbs
- Press the crumb mix into the bottom of a microwave proof dish. I use a flexible silicon cake tin for this, but any microwaveable dish is fine.
- Refrigerate while you prepare the white chocolate cheesecake filling
- Beat the cream cheese until soft (I used an electric beater in the video, but you can achieve the same effect with a wooden spoon and some elbow grease.
- Add the caster sugar and beat until well combined
- Add the caster sugar and beat until well combined
- Add the eggs, one at a time beating between each addition.
- Stir through the yoghurt
- Melt the second quantity of white chocolate, stir this through the filling (photo 10-11.)
- Pour the onto the crumb base you prepared earlier. Give the dish a little jiggle to remove any air bubbles
- Microwave in 2 minute bursts until cooked, the centre should still have a little jiggle, As you are using a microwave the cheesecake will continue to cook for a little while after you have removed it from the microwave, so the last few jiggles will disappear. My cheesecake in my microwave takes 4 minutes, i.e. 2 x 2 minute bursts.
- Refrigerate for up to 5 days in an airtight container.
- Before serving top with fresh seasonal berries.
Video
Notes
Nutrition
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This came out delicious! We had it on Christmas’ve and everybody loved it. Just one thing; my cheese filling was not firm like the one selling in the bakery. I follow exact amount in recipe. But it was still so so good! ? Thank you for sharing this recipe.
Oh I'm glad you had a great Christmas. If the filling wasn't set it may have needed a little more time in the microwave. Different microwaves have different power levels which may have meant it didn't quite set.