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 21-36

  • Binder photo Jan

    22 September 2010

    Jan commented on this recipe

    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.

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  • Binder photo wendywoo

    19 December 2010

    wendywoo commented on this recipe

    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!

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  • Binder photo Kee

    01 January 2011

    Kee rated this recipe

    4 stars

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  • Binder photo Soozy

    08 January 2011

    Soozy rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Desperate Housewife

    09 March 2011

    Desperate Housewife rated and commented on this recipe

    5 stars

    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 :)

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  • Binder photo Lydiat.

    09 June 2011

    Lydiat. rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Trainee Domestic Goddess

    18 July 2011

    Trainee Domestic Goddess rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Christy

    29 January 2012

    Christy rated this recipe

    5 stars

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  • Binder photo Student cook

    12 February 2012

    Student cook commented on this recipe

    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.

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  • Binder photo Student cook

    12 February 2012

    Student cook rated this recipe

    5 stars

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  • Binder photo gazd997

    18 March 2012

    gazd997 commented on this recipe

    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.

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  • Binder photo haylesxx

    10 April 2012

    haylesxx rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Marie

    12 August 2012

    Marie commented on this recipe

    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%.

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  • Binder photo Kizmcg

    21 September 2012

    Kizmcg rated and commented on this recipe

    4 stars

    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.

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  • Binder photo roxy_denny

    29 April 2013

    roxy_denny rated and commented on this recipe

    5 stars

    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

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  • Binder photo roxy_denny

    29 April 2013

    roxy_denny commented on this recipe

    I used a standard digestive base though as I prefer it

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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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