with Berry Compote

Jess and Emma's White Chocolate Cheesecake

Prep time: 25 mins
Cook time: 1 hour (+cooling)
Serves: 10-12


Melted white chocolate, to drizzle


500g plain shortbread biscuits

250g butter, melted


500g cream cheese, at room temperature

110g (½ cup) caster sugar

1 tsp vanilla bean paste

3 eggs

300ml sour cream

1 tbs cornflour

200g white chocolate, melted

Berry Compote

500g frozen mixed berries

110g (½ cup) caster sugar

1½ tsp white wine vinegar


1. Preheat oven to 160C and lightly grease a 23cm round springform pan. 

2. To make base, process biscuits until crumbs form. Add butter and process to combine. Press mixture over base and side of prepared pan. Refrigerate until required.

3. To make filling, place cream cheese, sugar and vanilla bean paste in the bowl of an electric mixer fitted with a whisk attachment. Whisk until smooth. 

4. With motor running, add eggs, one at a time, and whisk until combined.

5. In a separate bowl, whisk 2 tablespoons of sour cream with cornflour. Add remaining sour cream and whisk until combined. Whisk in melted chocolate until combined. Add to cream cheese mixture and whisk until combined. Pour filling into pan. 

6. Bake for 1 hour or until cheesecake is set, but still has a slight wobble in the centre. Cool cheesecake in oven with door slightly ajar. Once cooled, refrigerate for several hours.

7. To make berry compote, place all ingredients in a saucepan over medium heat and stir for 5 minutes or until sugar dissolves and berries are softened. Transfer to a bowl to cool completely. 

8. Remove cheesecake from pan and cut into slices. Serve with berry compote and drizzle with white chocolate.