White chocolate cheesecake with rhubarb compote

White chocolate cheesecake with rhubarb compote

This soft and creamy cheesecake makes a suitably impressive and indulgent end to a dinner party

Difficulty and servings

Easy

Serves 10 - 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 40 mins

Vegetarian Freezable

Vegetarian

Method

  1. Heat oven to 180C/fan 160C/gas 4. Line the base of a 23cm springform tin with baking parchment. Whizz the biscuits in a food processor until they resemble breadcrumbs. Pour in the butter, whizz briefly again, then tip the mixture into the tin and press down firmly. Bake for 10 mins, then cool.
  2. Reduce oven temperature to 140C/fan 120C/gas 1. Wrap a double layer of foil, lined with cling film, around the base and sides of the tin to make it watertight. Break 400g chocolate into a pan, then pour in the cream and heat until the chocolate has melted. Leave to cool slightly. Rinse the bowl of the processor, then blend the cream cheese, eggs and vanilla essence together with the melted chocolate and cream until smooth.
  3. Put the tin in a deep roasting tray, then pour in the filling. Half-fill the roasting tray with boiling water, bake for 1 hr, then turn the oven off. Leave to cool in the oven with the door slightly ajar for 1-2 hrs. Lift the cheesecake from the water, discard the foil, then cover with cling film and chill. The cheesecake can be made up to 3 days ahead. Grate the remaining chocolate over the cheesecake before serving.
  4. For the compote, heat oven to 180C/fan 160C/gas 4. Mix the rhubarb and sugar in an ovenproof dish. Scrape the seeds from the vanilla pod on top of the rhubarb, then drop in the pod, too. Pour the muscat over, cover with foil, then bake for 30-40 mins, stirring halfway, until the rhubarb is cooked. Leave to cool, then remove the pod. Serve the compote with the cheesecake. The compote can be kept in the fridge for up to 4 days.
Try

Faritrade chocolate

We used Divine white chocolate made by The Day Chocolate Company, using the best quality Fairtrade cocoa beans from the Kuapa Kokoo cooperative in Ghana. It is stocked in Waitrose and health and wholefood shops.

Per serving

850 kcalories, protein 11g, carbohydrate 67g, fat 61 g, saturated fat 35g, fibre 1g, sugar 55g, salt 1.3 g

Recipe from Good Food magazine, March 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo JE RECIPES

    06 November 2007

    JE RECIPES rated this recipe

    4 stars

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  • Binder photo Kadri

    09 November 2007

    Kadri rated and commented on this recipe

    4 stars

    Hi, Maybe it was a bit sweet, but we all loved it! Very delicious.

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  • Binder photo BB+BuB

    13 November 2007

    BB+BuB rated and commented on this recipe

    4 stars

    I love this cheesecake and so did my family! I made it without the rhubarb and it was still delicious.

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  • Binder photo hippofood

    13 November 2007

    hippofood commented on this recipe

    Excellent recipe, loved by all who tasted it. I tend to make half quantity as it is so rich. The rhubarb is perfect with it.

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  • Binder photo hippofood

    13 November 2007

    hippofood rated this recipe

    5 stars

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  • Binder photo Robinson Towers

    22 December 2007

    Robinson Towers rated and commented on this recipe

    4 stars

    I found this too sweet, although saying that it didn't last long !

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  • Binder photo Jen

    26 February 2008

    Jen commented on this recipe

    I made this for the first time last mothers day with a trial run for work to try and it was gone in seconds! I also did it without the rhubarb but put fresh raspberries with it instead. Seriously delicious just don't leave it lying around for greedy little piggies to eat all in one go! :)

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  • Binder photo Midget Gems

    29 April 2008

    Midget Gems commented on this recipe

    Absolutely amazing!! I don't like desserts but loved this as did everyone else and was gone in seconds!!

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  • Binder photo tlbloxham

    08 December 2008

    tlbloxham commented on this recipe

    does anyone know to what stage this recipe can be frozen at, trying to get ahead fro christmas and would love to know.

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  • Binder photo flick

    12 February 2009

    flick rated and commented on this recipe

    5 stars

    I've come to seriously regret making this for a friend's birthday, everyone who tasted it has demanded more on a regular basis ever since!

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  • Binder photo Jayne

    01 March 2009

    Jayne rated and commented on this recipe

    5 stars

    Well worth the fat intake! The topping is very sweet but the oatcakes balance it out really well, adding a great crunch. The rhubarb went down very well too and looks great if you pre plate the dessert for your guests.

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  • Binder photo Mrs.M

    06 May 2009

    Mrs.M rated and commented on this recipe

    5 stars

    Absolutely Gorgeous! I didnt do the rhubarb though and rather than using white chocolate i used milk chocolate and it was superb! I will definitly be making this again... might try the white chocolate next time :) but would definitely reccomend milk chocolate!!!! Thumbs up!!!

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  • Binder photo sarah81980

    24 July 2009

    sarah81980 rated and commented on this recipe

    5 stars

    Excellent - it took a long time to set but well worth the wait!

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  • Binder photo elle01527

    26 July 2009

    elle01527 rated and commented on this recipe

    5 stars

    My children have said that this is the best cheesecake they've ever had - I agree with them. I didn't make the rhubarb compote - but it was lovely without. Defo one to make again.

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  • Binder photo Wilhelmina =]

    05 August 2009

    Wilhelmina =] commented on this recipe

    im about to attempt this using a pre-made graham cracker base...fingers crossed it goes well!!

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  • Binder photo mrs Giovanardi

    02 September 2009

    mrs Giovanardi commented on this recipe

    I made this today and don't know what i've done wrong but the middle of the cake would'nt set and i've ended up baking it for an extra half an hour, it seems to have made no difference! I dare not try it again as its costs quite a bit just to end up in the bin.

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  • Binder photo juliei

    16 February 2010

    juliei rated this recipe

    4 stars

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  • Binder photo Toka

    05 May 2010

    Toka rated and commented on this recipe

    5 stars

    Swap the double cream for creme fresh (225g), add only 300g chocolate. Solves the over sweetness problem.

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  • Binder photo dstar69

    02 July 2010

    dstar69 rated and commented on this recipe

    5 stars

    Great cheesecake and not as rich as I feared it would be. Used a little bit more soft cheese as the bricks were 225g each. Followed the recipe otherwise. Setting took overnight, didn't bother with the rhubarb but served with fresh strawberries instead which looked great and gave it that extra special something.

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  • Binder photo Lorraine

    03 August 2010

    Lorraine rated and commented on this recipe

    5 stars

    Made this for a family party and everyone agreed it is one of the best cheesecake recipes ever. The Hobnob biscuit base makes a nutty change from digestive biscuits. The filling is very sweet, so you only need small portions. I cooked it for an hour then left the oven door closed (rather than opening it slightly as suggested in the recipe) for an hour and a half. The texture was perfect. I made it a few days in advance so froze it in the tin and defrosted at room temperature for around 4 hours before topping with grated white chocolate and serving with a bowl of strawberries on the side. I will definitely be making this again.

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Difficulty and servings

Easy

Serves 10 - 12

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 40 mins

Vegetarian Freezable

Vegetarian

Impressive end to a meal

Ingredients

  • 200g oatcake biscuits
  • 85g butter melted
  • 450g white chocolate
  • 284ml pot double cream
  • 400g full fat soft cheese , such as Philadelphia
  • 4 eggs
  • 1 tsp vanilla essence

FOR THE RHUBARB COMPOTE

  • 600g rhubarb (trimmed weight), cut into 2.5cm chunks
  • 250g golden caster sugar
  • ½ vanilla pod , split in half lengthways
  • 100ml orange blossom muscat dessert wine (we used Brown Brothers)
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Per serving

850 kcalories, protein 11g, carbohydrate 67g, fat 61 g, saturated fat 35g, fibre 1g, sugar 55g, salt 1.3 g

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