White chocolate cheesecake with rhubarb compote

White chocolate cheesecake with rhubarb compote

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(25 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 40 mins

Skill level

Easy

Servings

Serves 10 - 12

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
850
protein
11g
carbs
67g
fat
61g
saturates
35g
fibre
1g
sugar
55g
salt
1.3g

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 2½ cm 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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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.

Recipe from Good Food magazine, March 2007

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Comments

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elle01527's picture
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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.

sarah81980's picture
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Excellent - it took a long time to set but well worth the wait!

shivvy85's picture
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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!!!

jayne3508's picture
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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.

flick101's picture
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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!

tlbloxham's picture

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

littlemoo's picture

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

jennylucas04's picture

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! :)

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

ronniehippo's picture
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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.

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

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

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