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
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 284ml pot double cream
  • 400g full fat soft cheese, such as Philadelphia
  • 4 eggs



    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, questions and tips

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9th Jun, 2011
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!
9th Mar, 2011
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 :)
8th Jan, 2011
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.
19th Dec, 2010
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!
22nd Sep, 2010
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.
3rd Aug, 2010
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.
2nd Jul, 2010
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.
5th May, 2010
Swap the double cream for creme fresh (225g), add only 300g chocolate. Solves the over sweetness problem.
2nd Sep, 2009
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.
5th Aug, 2009
im about to attempt this using a pre-made graham cracker base...fingers crossed it goes well!!


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