White chocolate and vanilla cheesecake – a delicious recipe with vanilla extract, range eggs, cornflour, cream cheese, digestive buscuits, caster sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Break up the digestive biscuits, I do this by placing them in a bag and using the rolling pin by rolling over the biscuits it makes them nice and fine easily
2
Melt the butter then mix with the crushed biscuits
3
Level the mixed butter and biscuits to a greased 24cm cake tin I find that using a springform based tin is easier then bake the leveled mix for 10 minutes at 180c
4
Place the baked biscuit base in the fridge to cool while you prepare the rest of the mix
5
Mix the sugar and cornflour in a bowl then add the cream cheese and beat with a whisk then add the eggs and beat well
6
Slowly add the cream and beating until smooth then set the mixture aside and begin to melt the chocolate
7
Add the melted chocolate to the mixture and beat well then scrape the mixture onto the cooled biscuit base.
8
Remember to grease the cake tin again first!
9
Bake at 200c for 40 minutes
10
Allow to cool overnight then enjoy!
2030
kcal
Calories
153
g
Fat
125
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 dash good quality vanilla extract, 2 large free range eggs, 3 tbsp cornflour, 500 grams white chocolate, and more.
Yes, White chocolate and vanilla 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.
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