White chocolate cheesecake

Try Ben ODonoghues baked creamy vanilla cheesecake recipe drizzled with spiced red wine and black cherry sauce
By Ben O'Donoghue
White chocolate cheesecake
  • Rating:
  • Serves: 8
  • Cook Time: 55 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 1 packet hobnob biscuit
  • 100g soft butter
  • 500 g white chocolate
  • 500 g creme fraiche
  • 500 g full fat cream cheese
  • 2 vanilla pods, split and seeds scraped
  • 6 eggs
  • 500 g soured cream
  • 1 glass red wine, shiraz or cabernet sauvignon
  • 1/2 orange, peel only, no pith
  • 1/2 cinnamon stick
  • 1 clove
  • 200 g black sour cherries, frozen or tinned
  • 60 g caster sugar


1. Blend or bash the hobnob biscuits into crumbs. Grease the bottom and sides of a 10 spring form tin with the soft butter well.

2. Pour the biscuit crumbs into the tin and roll the tin so that the sides and bottom are lined with crumbs. Leave whatever doe not stick to the sides loose in the bottom.

3. Melt the white choc over a pot of hot water away from the heat. When melted mix with the crème fraiche.

4. Beat the cream cheese with the vanilla and then add the eggs one at a time. When completely mixed combine with the white choc and crème fraiche and sour cream.

5. Pour into the lined tin and bake in a pre heated oven at 150C/130C fan/gas 2 for 30-40 minutes or until the middle just wobbles then remove from the oven and allow to cool completely before serving.

6. Place the red wine, orange peel, cinnamon stick and clove into a pot and bring to a simmer. Place the defrosted cherries into the poaching liquid and then add the sugar to neutralize the tannins of the wine but not take away the zing.

Rate This Recipe