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White Chocolate Cheesecake



  • 280 grams Marie biscuits/ digestive biscuits/ graham crackers
  • 1 1/2 cups cream cheese softened at room temperature
  • 150 grams butter
  • 2 tsp gelatin
  • 2 cups fresh cream
  • 1/2 cup caster sugar
  • 1 tsp vanilla essence
  • 180 grams white chocolate + for garnish
  • Strawberries for garnish



  • Butter a 71/2 inch tart tin with removable bottom.
  • Crush the biscuits and put them in a bowl. Add the butter and mix. Line the tin with this mixture and press well. Keep it in the refrigerator for fifteen minutes.
  • Mix gelatin with two tablespoons of water and melt it in the microwave oven for forty five seconds.
  • Take fresh cream in a bowl. Add castor sugar and mix. Add vanilla essence and cream cheese and continue to mix.
  • Melt white chocolate in the microwave oven at 60% for one minute. Whisk well and add it to the cream and cheese mixture. Mix well.
  • Pour the melted gelatin through a strainer into the above mixture and mix well.
  • Pour this mixture over the biscuit base in the tin. Let it set in the refrigerator for 4-5 hours.
  • Sprinkle some grated white chocolate over the top and top with strawberries.


✔ Do not substitute the fresh cream with whipping cream. I used thick cream.
✔ Do not pour very hot gelatin into the mixture. Let it cool a little bit.
✔ I crushed the biscuits in mortar and pestle.
✔ You can either use a springform pan or a tart tin.