White Chocolate Cheesecake

1608 whitechocolatecheesecake2

Treat family and friends to an impressive dinner party dessert with this elegant White Chocolate Cheesecake.


  • 250g pkt Arnott’s Nice biscuits
  • 100g butter, melted
  • 395g can sweetened condensed milk
  • 250g cream cheese
  • 1 Tbsp gelatine
  • 250g white chocolate
  • Raspberries, to serve
  • Icing sugar, to serve
View Method White Chocolate Cheesecake


  1. Line base of a 20cm spring form pan with baking paper.
  2. Break biscuits into a food processor. Process until it resembles fine crumbs. Add butter and process until combined. Press over base of pan. Chill.
  3. In a blender, combine condensed milk with cream cheese. Mix well.
  4. Dissolve gelatine in 1/3 cup hot water. Add to cream cheese mixture and blend well. Pour over biscuit base and chill for 2 hours or until set.
  5. Melt chocolate until smooth. Lay a sheet of baking paper on the bench. Pour chocolate over, smooth with a knife and allow to set. Cut into strips and arrange over cheesecake. Top with raspberries and dust with icing sugar.
View Ingredients White Chocolate Cheesecake
View Method White Chocolate Cheesecake
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