White Chocolate Cheesecake

Prep Time

30 minutes + cooling

Cooking Time

35-40 minutes


6-8 people

A chocolate lover's dream - this creamy white chocolate cheesecake is really spectacular. Created for Divine by renowned food writer Sue Ashworth.


  • 50g (2oz) butter
  • 50g (2oz) Divine 70% Dark Chocolate, broken into pieces
  • 1 tbsp Divine Cocoa Powder
  • 100g (4oz) digestive biscuits, crushed
  • 300g Divine White Chocolate, broken into pieces
  • 2 large eggs, beaten
  • 2 tbsp white rum
  • 250g (9oz) mascarpone cheese
  • 25g (1oz) Fairtrade caster sugar
  • 150ml (¼ pint) double cream
Cook's tip
  • The easiest way to lift the chocolate curls is with a cocktail stick or fine skewer.



Preheat the oven to Gas Mark 4/180°C/350°F.


Melt the butter in a saucepan with the dark chocolate and cocoa powder.


Add the biscuit crumbs, stirring well, then tip them into a 20cm (8 inch) loose-bottomed flan tin or dish and press over the base. Chill until firm.


Meanwhile, melt the white chocolate in a large heatproof bowl placed over a saucepan of simmering water.


Remove from the heat. Pour about one third of the chocolate onto a marble slab or chopping board and spread out to 5mm (1/4 inch) thick. Set this aside to cool.


Stir the eggs, rum, mascarpone cheese and sugar into the rest of the white chocolate until thoroughly combined.


Pour over the biscuit crumb base.


Bake for 35 - 40 minutes until set. Leave to cool completely, then transfer to a serving plate.


Whip the cream in a chilled bowl until it holds its shape. Spread over the top of the cheesecake. Chill in the refrigerator.


Make curls from the set white chocolate by pushing a long-bladed knife over the surface at an angle. Keep the curls chilled, then use them to decorate the cheesecake.