Eloise Head's rich, white chocolate cheesecake is the perfect dessert centrepiece. Its buttery shortbread base adds an extra layer of indulgence.
We hope you enjoy this recipe adapted from Eloise Head’s book, Fitwaffle’s Baking It Easy. This recipe hasn't been created for Waitrose, or tested by our food team, so we are unable to answer any questions you may have.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Use a little butter to grease a 20cm round springform cake tin, then line the bottom with a circle of baking parchment.
To make the base, put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a large mixing bowl, then pour in the melted butter and mix together with a spoon until fully combined. Press the mixture firmly into the bottom of your prepared tin with the back of a metal spoon, then pop into the refrigerator while you make the filling.
In a large mixing bowl, whip the cream with an electric hand mixer until stiff peaks form. In a separate bowl, beat together the cream cheese and icing sugar with the electric mixer until smooth. Pour in your melted white chocolate and mix fully, then fold in the whipped cream with a rubber spatula until just combined.
Remove the chilled base from the refrigerator, then spoon in the filling, smoothing it out to the edges and pressing it down onto the base to avoid any air gaps. Chill in the refrigerator for at least 6 hours, or overnight, if possible, until completely set.
When ready to decorate, put the chocolate chunks and cream for the topping into a microwave-safe bowl and heat on high for about 1 minute (the cream should be warm enough to melt the chocolate without boiling and curdling). Leave to stand for 2 minutes, then stir until the cream and chocolate start to come together. Continue to stir until smooth and creamy. If the ganache is too runny, put it in the refrigerator for 20 minutes to help it thicken. The ganache should be cooled but still pourable before moving on to the last step.
Remove the cheesecake from the tin and transfer to a cooling rack. Pour over the ganache, allowing it to drip over the edge. Quickly smooth the top using a metal spatula or the back of a spoon. Chill in the refrigerator for at least 2 hours to set the ganache. Sprinkle the shortbread crumbs around the edge and place the square of chocolate in the middle, then cut into slices to serve. Store covered in the refrigerator for up to 3 days.
Eloise’s tip
For the base of the cheesecake, use digestive biscuits instead of shortbread and increase the butter to 180g.
Typical values per serving when made using specific products in recipe
Energy | 2,706kJ/ 651kcals |
|---|---|
Fat | 49g |
Saturated Fat | 31g |
Carbohydrates | 45g |
Sugars | 35g |
Fibre | 0.5g |
Protein | 6.6g |
Salt | 0.4g |
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