Cart 0

White Chocolate Cheesecake recipe

bryan thompson cheesecake Cooking how to make cheesecake white chocolate cheesecake recipe

Bryan Thompson’s famous white chocolate cheesecake recipe:


2 egg yolks
2 egg whites
2oz caster sugar
6oz white chocolate
1/4 pint whipping cream
2 leaf gelatine
8oz full fat soft cream cheese
5oz biscuits  (digestives or hob nobs etc)
3oz melted butter


Blitz the biscuits to fine crumb. Melt butter in microwave and add to biscuit mixture

Place cream cheese in large mixing bowl

With 2 egg yolks, 1oz caster sugar and dessertspoon of cold water add to a medium sized bowl to fit over a pan of water. Whisk over the water on a low heat to make a sabayon. This should double in volume and be pale in colour. Add to cream cheese mixture and mix in.

Melt chocolate in microwave and mix in carefully to the cream cheese mixture.

Soak gelatine in cold water

Talk half the cream and bring to the boil. Gently squeeze the excess water from the gelatine and add to the boiled cream and dissolve. Add the cream cheese mixture and mix in.

Whip the other half of the cream to soft peaks. Add the cream cheese mixture and mix in.

With the 2 egg whites and remaining sugar make a meringue. Fold into the cream cheese mixture until fully incorporated

Pour on top of biscuit base and place in fridge to set for 2 hours.


If you have made a white chocolate cheesecake from this recipe please send us a picture and we will feature it on the website

Share and Enjoy:FacebookTwitterGoogle BookmarksLinkedInDiggStumbleUpondel.icio.usTumblrRSSPrintAdd to favorites

The post White Chocolate Cheesecake recipe appeared first on The wine and accessories blog.

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published