Eezy-Peasy White Chocolate Cheesecake Recipe

Name: Eezy-Peasy White Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g real shortbread cookies; 80 g butter, melted; 100 g white chocolate (Not baking chocolate, eating chocolate); 500 g cream cheese, cut into chunks; 300 g sour cream; ¾ cup caster sugar; 1 teaspoon vanilla extract; 3 eggs, at room temperature; fresh cream, for decoration and serving (optional); 100 g white chocolate; 100 g sour cream

Servings: persons

200 g real shortbread cookies
80 g butter, melted
100 g white chocolate (Not baking chocolate, eating chocolate)
500 g cream cheese, cut into chunks
300 g sour cream
¾ cup caster sugar
1 teaspoon vanilla extract
3 eggs, at room temperature
fresh cream, for decoration and serving (optional)
100 g white chocolate
100 g sour cream

1
Fully line a 20cm round cake tin with baking paper.
2
A springform pan is preferable.
3
Set oven to 160 C or 140 C if using force-fan.
4
Process biscuits to crumbs and add the melted butter and process to mix through well.
5
Press crumbs into bottom of prepared cake tin.
6
Stick in the freezer while you prepare your filling.
7
If you plan well ahead you can refrigerate the crust for an hour.
8
Process the chocolate to fine in food processor.
9
In food processor, combine the grated chocolate, sour cream, castor sugar, cream cheese and vanilla.
10
Process until smooth.
11
Beat eggs in, one at a time.
12
Remove cake tin from freezer and pour filling over the chilled crust.
13
Bake for 50 minutes until just set in the middle and starting to turn golden around the edges.
14
Switch off oven, open the door and leave cake in over to cool for 2-3 hours.
15
Refrigerate for 4 hours.
16
For the topping, melt the chocolate and sour cream in the microwave for 2 minutes on 7.
17
Pour over the top of the cheesecake 1 hour into refrigeration time.

1293

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 g real shortbread cookies, 80 g butter, melted, 100 g white chocolate (Not baking chocolate, eating chocolate), 500 g cream cheese, cut into chunks, and more.

Yes, Eezy-Peasy White Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eezy-Peasy White Chocolate Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions