White chocolate cheesecake with rhubarb compote

White chocolate cheesecake with rhubarb compote

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(30 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


  • 200g oatcake biscuit
  • 85g butter melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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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18th Jul, 2018
id give this recipe 10 stars if i could, this is actually a staple of mine and am known for my white choc cheesecake. I never actually make the compote but this recipe is truly delicious and a show stopper, highly recommend. Just be careful when melting white choc stiring constantly to prevent burning, however if your chocolate does burn don't worry too much as it doesn't affect the flavour.
12th Mar, 2014
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).
25th Aug, 2013
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.
29th Apr, 2013
I used a standard digestive base though as I prefer it
29th Apr, 2013
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
21st Sep, 2012
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.
12th Aug, 2012
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%.
10th Apr, 2012
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.
18th Mar, 2012
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.
12th Feb, 2012
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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