How to Make a Delicious Burned White Chocolate Cheesecake

We’ve made a few cheesecakes here already. One with Oreos and another one with Biscoff, and one more with cottage cheese. Recently I was making blondies, and I had some white chocolate left over, so I decided to make a burned white chocolate cheesecake.

Why burned? Well, it’s not really burned, it’s baked until just browned to deepen the flavour and get rid of some of the sickly sweetness. As a base for this cheesecake, I used spicy ginger biscuits which work well with the caramelized flavour of the filling. You can choose some other type of biscuit if you want to.

To top the cheesecake, we’ll make a Greek yogurt frosting. The tartness of the yogurt cuts the richness of the cheesecake.

I’m using my Lloyds Pans pizza pan for this recipe. It measures at 20cm x 25cm x 5.5cm (8in x 10in x 2.25in). You can easily use a tray with a larger footprint without adjusting the recipe.

Watch the video down below for detailed instructions.


For the base

180g (6.3oz) crushed ginger biscuits

3g (0.1oz) salt

50g (1.75oz) melted butter


For the filling –

350g (12.3oz) white chocolate

200g (7oz) double (heavy) cream

10g (0.35oz) vanilla paste or essence

280g (9.9oz) full fat cream cheese

3 medium eggs (150g; 5.3oz)

20g (0.7oz) plain flour


For the topping –

50g (1.75oz) icing sugar

200g (7oz) full fat Greek yogurt

Mix until smooth and keep in the fridge until needed.


  1. Bake the chocolate in a non-stick paper lined baking tray at 140C (285F) fan on for around 20 minutes.
  2. Just before the chocolate is ready mix the double cream and vanilla and heat up until it starts to steam.
  3. Add the baked chocolate to the hot cream/vanilla mix and whisk until smooth.
  4. Add the cream cheese and whisk again. Add the eggs and whisk once more.
  5. Finally, add the flour and whisk until smooth.
  6. Make the base. Combine the crushed biscuits, salt, and melted butter. Mix until there are no dry biscuit crumbs left.
  7. Pour the biscuit base into a baking tray, spread it out, and press down to cover the whole surface evenly.
  8. Pour the filling over the base. Place in the oven and bake at 150C (300F) fan on for 40 minutes.
  9. Leave to cool down at room temperature. Once cooled place it in the fridge until completely set. I left mine overnight.
  10. Cut into portions and serve with a dollop of yogurt frosting. Decorate with some chocolatey bits if you want to.

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