White Chocolate & Coffee Cheesecake

No.1 and No.3 chocolates both complement the biscuit caramel notes.

Ruth Hinks, UK World Chocolate Master

  • 9 inch (22cm) cake (serves 12)
  • 90 minutes
  • Medium

Ingredients

Base
150g Biscuits (Lotus Biscoff)
50g Unsalted butter (melted)

White Chocolate Cheesecake
300g Full-fat cream cheese
65g Caster sugar
100g Eggs (2 medium)
200g No. 1 white chocolate
50g Whole milk

Coffee Cheesecake
150g Full-fat cream cheese
30g Caster sugar
50g Egg (1 medium)
100g No. 3 coffee chocolate
25g Whole milk

Method

Base

  1. Preheat the oven to 150°C.
  2. Line a 9” cake ring with greaseproof paper.
  3. Crush the biscuits, and combine with the melted butter.
  4. Press the mixture into the lined cake ring.

White Chocolate Cheesecake

  1. Mix together the cream cheese and sugar. 
  2. Add the eggs, and mix well.
  3. In a plastic bowl, melt together the No. 1 white chocolate and milk in the microwave.
  4. Add the chocolate mixture to the cream cheese mixture, and mix well.

Coffee Cheesecake

  1. Mix together the cream cheese and sugar.
  2. Add the egg, and mix well.
  3. In a plastic bowl, melt together the No. 3 coffee chocolate and milk in the microwave.
  4. Add the chocolate mixture to the cream cheese mixture, and mix well.

Assembly

  1. Pour the white chocolate cheesecake mixture on top of the biscuit base.
  2. Pour in the coffee cheesecake mixture.
  3. Take a skewer or knife, and marble the two cheesecake mixtures together.
  4. Bake for 50-55 minutes.
  5. Cool and serve.

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