White chocolate Basque cheesecake

Name: White chocolate Basque cheesecake
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 10 servings
Ingredients: 200 g White chocolate; 840 g Cream cheese

This indulgent white chocolate Basque cheesecake features a silky, rich center and signature dark top. Perfectly baked at high heat, it's a show stopping dessert best enjoyed chilled.

4.9

(20)

Updated : 04 July, 2025

Easy

More than 1 hour.

Ingredients

For the white chocolate ganache

200 grams

White chocolate

360 milliliters

Heavy cream

For the cheesecake

840 grams

Cream cheese

100 grams

Sour cream

140 grams

Sugar

4

Eggs

40 grams

Cornmeal

1 teaspoon

Salt

2 teaspoon

Vanilla extract

2 teaspoon

Lemon juice

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

Screen ON

Step 1

Preheat the oven to 240C. Line a 20cm springform tin with a large sheet of greaseproof paper, pressing it in roughly so that it reaches up and slightly over the sides - no need for precision here.

Step 2

For the ganache, place the chopped white chocolate in a bowl. Gently heat the double cream in a saucepan until hot but not boiling, then pour it over the chocolate and stir until melted and smooth. Set aside to cool slightly.

Step 3

In a large mixing bowl, whisk together the cream cheese and soured cream until smooth. Add the sugar and whisk again until fully dissolved. Beat in the eggs one at a time, followed by the white chocolate ganache.

Step 4

In a separate small bowl, sift in the cornflour and mix with the salt. Add 2-3 heaped spoonfuls of the cheesecake mixture and whisk until smooth and lump-free. Return this thicker mix to the main bowl and combine thoroughly using a spatula to ensure nothing is left behind. Stir in the vanilla and lemon juice, making sure everything is evenly incorporated.

Step 5

Pour the batter into the lined tin and bake until puffed, darkened on top, and jiggly in the centre. Ovens vary, so begin checking from the 40-minute mark. A pronounced wobble is fine - the white chocolate ganache will help it set once chilled.

Step 6

Let the cheesecake cool to room temperature, then refrigerate overnight. It's best served cold for a clean slice, but it can also be enjoyed at room temperature for a softer texture.