Baked White Chocolate Cheesecake

Updated: 9 April 2014 | Author: Bulla Dairy Foods

Delightfully decadent

Method (pre-heat oven 140c)

  1. Combine the biscuit crumbs together with the melted butter and mix well.
  2. Press the mixture into the base of a lined 24cm spring form tin. Refrigerate until firm.
  3. Beat the cream cheese until soft and creamy.
  4. Gradually beat in the Bulla thick cream until well combined.
  5. Whisk in the eggs and vanilla until well combined.
  6. Finally fold through the cool melted white chocolate.
  7. Pour the mixture over the biscuit base and bake in the pre-heated oven 150c for 1 hr and 15 minutes. Remove from oven and cool (centre may feel soft but will be firm when cool).
  8. Spread the extra melted chocolate in a thin layer on to a large piece of baking paper and sprinkle evenly with the silver cachous.
  9. Cut chocolate into small rectangles approx 7 -8 cm high and 5 cm wide.
  10. Release the cheesecake from the tin and place onto a serving platter and arrange the chocolate squares decoratively around the edge.
  11. Garnish with the fresh raspberries and serve with a dollop of Bulla Double Thick cream.
Baked White Chocolate Cheesecake


  • 200g shortbread biscuits, crumbed
  • 100g butter, melted
  • 250g cream cheese, softened
  • 2 x 300ml Bulla Thick Cup Cream
  • 4 eggs
  • 2 tsp vanilla bean extract
  • 200g white chocolate, melted
  • 30g silver cachous
  • 100g raspberries to serve

Serves: 4 - 6
Cooking Time: 1 hour 15 mins

White chocolate maybe replaced with Dark Chocolate and Vanilla maybe replaced with Coffee or your favourite liqueur.

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