white chocolate baked cheesecake

This is probably one of the most nerve wreaking recipes I have ever tried…I have always been so worried about using bain-marie’s…they scare me! However, having now made this delicious baked cheesecake, I can say there is nothing to worry about and I am ruined for life…Cheesecake is just better in a bain-marie! It is not as scary or difficult as I thought it would be.

Now for the good parts about this cake…it is the perfect cake to serve at any function or make just because you feel like a creamy yummy cake. The recipe for the cheesecake is courtesy of Nigella and the idea for the white chocolate ganache topping came from a cupcake icing class I attended – they said white choc & sour cream were best friends and I can confirm they are indeed! The cheesecake and ganache go together beautifully, I must say the white choc just finishes it off wonderfully!

The slow baking in the bain-marie adds to the smooth and creamy texture of this cheesecake and you won’t be sorry that you tried it…it is so good…did I say that already…hehe! I served mine at my friend Candice’s baby shower…it was a huge hit and there was none left by the end of the day!


  • Make sure that when wrapping the springform tin in heavy duty tinfoil that there are no tears or holes. As it will be disastrous if water gets in, it will weigh down the cake and potentially mean getting water in the cheesecake mixture.
  • Be very careful when melting the chocolate, if any moisture gets into it, it will seize and you cannot save it and will need to start again.
  • You can add flavours to the cheesecake mixture, such as strawberry or alternatively you can add different toppings, caramel, dark chocolate, cherry compote, anything your heart desires.
  • Warning – it is a moreish cheesecake that you want to eat all of! hehe!
Baked Cheesecake with White Chocolate Ganache

Baked Cheesecake with White Chocolate Ganache

white chocolate baked cheesecake


    for the cheesecake
  • 150 g tennis biscuits or alternatively digestive biscuits
  • 75 g unsalted butter, melted
  • 600 g cream cheese
  • 150 g caster sugar
  • 3 large eggs
  • 3 large egg yolks
  • 1 ½ tsp vanilla extract
  • 1 ½ tbsp lemon juice
  • for the white choc ganache topping
  • 2 cup white chocolate buttons/chips
  • 1 cup sour cream
  • 1 tsp vanilla extract


    for the cheesecake
  1. Prepare a 20cm springform tin by spraying with Spray and Cook
  2. Place the biscuits in a food processor and whizz them up till they are a crumb consistency (if you don't have one you can put them in a ziplock bag and beat them with a rolling pin/wine bottle/just about anything - it's very therapeutic!), then add the butter and pulse again, so they are combined.
  3. Pressing the biscuits in the bottom of the tin with your hands or the back of a spoon. Place the tin in the fridge to set.
  4. Preheat the oven to 180ºC
  5. Beat the cream cheese until it's smooth, then add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice until smooth
  6. Put the kettle on and line the outside of the chilled tin with heavy duty tinfoil so that it covers the bottom and sides in one large piece, and then do the same again and put it into a roasting dish. This will protect the cheesecake from the water as it is cooked in its water bath.
  7. Pour the cheesecake filling into the chilled biscuit base. Then pour the hot water from the boiled kettle into the roasting tin around the cheesecake. The water should come about halfway up the size of the cake tin. Don't overfill it as otherwise it will be difficult to lift up the tin.
  8. Place the bain-marie into the oven and cook for 60 minutes.
  9. Remove the roasting tin from the oven and carefully remove the springform tin, unwrap it and stand it on a rack to cool. When it has cooled down completely, put it in the fridge.
  10. for the white choc ganache topping
  11. Place the chocolate buttons into a glass or metal bowl, and set over the top of a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and transfer the chocolate to a medium plastic bowl.
  12. Add the sour cream and vanilla; beat with an electric hand beater until smooth and creamy. Be careful not to let it cool down too much it will set up, so pour it onto the cheesecake while it is still liquid.
  13. Place the topped cheesecake back into the fridge to set
  14. to serve
  15. Remove the cheesecake about 15 minutes before eating, to take the chill off.
  16. Unmould, decorate with fruit, little sugar diasies (as I did) or just about anything you desire.
  17. Serve & enjoy!

  3 comments for “white chocolate baked cheesecake

  1. 2 December 2014 at 4:41 pm

    Sounds delightful and the photo is gorgeous!

    • admin
      2 December 2014 at 8:22 pm

      Thanks Claudz 🙂

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