White chocolate cheesecake with rhubarb compote

White chocolate cheesecake with rhubarb compote

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(27 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins


Serves 10 - 12
This soft and creamy cheesecake makes a suitably impressive and indulgent end to a dinner party

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal850
  • fat61g
  • saturates35g
  • carbs67g
  • sugars55g
  • fibre1g
  • protein11g
  • salt1.3g
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  • 200g oatcake biscuit
  • 85g butter melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 450g white chocolate
  • 284ml pot double cream
  • 400g full fat soft cheese, such as Philadelphia
  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla essence



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

For the rhubarb compote

  • 600g rhubarb (trimmed weight), cut into 2½ cm chunks



    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • 250g golden caster sugar
  • ½ vanilla pod, split in half lengthways
  • 100ml orange blossom muscat dessert wine (we used Brown Brothers)


  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.

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Comments (32)

ahrb's picture

This went down very well. I am normally wary of baked cheesecakes going dry but that was not the case here and the rhubarb compote added welcome extra moisture.

I made it a week before a dinner party to try it out, we ate a quarter and froze the rest which we defrosted just before the dinner party which was useful as we got 16, not stingy, portions out of it. (I would have defrosted it overnight in the fridge but we forgot so put it in a 2nd warm oven above the one we were using and it defrosted perfectly in a few hours).

frowne's picture

Fantastic - I was so pleased with this cheesecake, it was perfectly done and didn't crack. I didn't bother with the chocolate shavings on top because it turned out so well.

roxy_denny's picture

I used a standard digestive base though as I prefer it

roxy_denny's picture

Everyone now wants me to make this constantly. I did use less white chocolate though because of the reviews, I think around 375g. I also used light phiily and you would never know

kizmcg's picture

Tried this recipe the other day and it got the thumbs up from my housemates. We used 400g of chocolate and substituted the cream for low fat creme fraiche. I made a raspberry compote and served it with fresh rasps too.

amjepsen's picture

I used single cream and Philadephia LIGHT to reduce calories and fat content. I also only used 300 gr of white chocolate. The cake was superb non the less. I found the biscuit base a little too thick so next time I'll reduce it by 20%.

haylesxx's picture

I made this for dessert for easter sunday dinner and it went down a treat. I was a bit wary as never made cheesecake before and in the recipe it said but the cake tin in water, but as i couldnt get mine waterproofed with the foil I cooked it without the water and still worked fine.

gazd997's picture

I've made this recipe 3 times. Once with the suggested 'Divine' chocolate, once with a value supermarket one.

The third attempt for me was by far the best, I used M&S white chocolate with vanilla and didn't add any extra vanilla extract. To be this was much better, not as sweet or sickly.

I have found on each occasion I had to cook it for 90 mins rather than 60. Also, the oatcake biscuit base tastes much better than digestives I've used before.

cheado2007's picture

I made this for a friend's birthday dinner party this weekend, and it was amazing (as commented by others, not just me!) It serves way more than the suggested amount, 8 people had a serving, some had seconds, and it has been picked away at today and there is STILL a quarter left. Don't be put off by the calories, totally worth it.

sophie_miller's picture

I tried this out for a family get-together. After reading the previous comments, I reduced the amount of white chocoloate down to about 380g but it was still very rich. Having said that, all plates were spotless and no leftovers.

lydiamaria50's picture

Absolutely fantastic cheesecake - made it for a friends lunch and it went down very well.
I substituted the double cream for creme fraiche and used less white chocolate, nevertheless it still tasted very good, will def. make it again!

emmawaters's picture

I make this cheesecake all the time now. This is my faviourite cheescake recipe. It is so easy to make (and hardly any washing up) I have experimented with different biscuit bases and our faviourite is shortcake. However, the oatcake one is very nice too. Enjoy :)

soozyxx's picture

This is perfect and so easy to make, everyone loves it! As I am on a budget I use Sainsburys Basics white chocolate and cream cheese and it is still wonderful. I have made different bases using dark choc digestives and choc chip digestives and they both work really well.

wfraser's picture

This is my sister's fave dinner party pud. I'm going to make it for xmas dinner but with a blueberry compote instead of rhubarb. Hope it turns out as good as my sis assures me it will!

tich43's picture

Yum , yum, This is only the second baked cheesecake I have ever made and it was delicious, lovely flavour and consistancy. I melted the chocolate and butter in a bowl over boiling water as I was worried the chocolate and butter would burn.
Next time I will add a liquer,maybe kahlua, there will definetly be a next time.

llighton's picture

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.

deadstar69's picture

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.

tokamak's picture

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

Solves the over sweetness problem.

nicolamitchell's picture

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.

wilz22's picture

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


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