White Chocolate Cheesecake
If you've got shortbread crumbs, ground almonds and soft cream cheese, you're most of the way to this vegetarian: about 65 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Dairy Egg Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the oven to 160C (fan) and line the base of a 20 cm springform tin with baking paper, lightly buttering the sides.
- Stir the shortbread crumbs and ground almonds together, mix in the melted butter until the texture resembles damp sand, then press firmly into the base of the tin and chill for 15 minutes.
- Melt the chopped white chocolate gently in a bowl set over barely simmering water, stirring until smooth, then set aside to cool slightly so it does not seize the cheese.
- Beat the soft cream cheese with the sugar until smooth, then beat in the eggs one at a time followed by the double cream, almond extract and vanilla, mixing only until just combined to avoid splitting.
- Fold the cooled melted white chocolate through the batter, then pour over the chilled base and tap the tin on the work surface to release air bubbles.
- Bake for 40 to 45 minutes until the edges are set but the centre still has a slight wobble, then turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- Chill the cheesecake in the fridge for at least 4 hours or overnight before releasing the tin, slicing with a warm knife and serving.
You'll use: Oven · Saucepan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Double Cream
- heavy cream · whipping cream
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does White Chocolate Cheesecake take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is White Chocolate Cheesecake vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
White Chocolate Cheesecake is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: White Chocolate Raspberry New York Cheesecake.jpg by sanctumsolitude, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.