How To Make White Chocolate Cheesecake with Rhubarb Compote
Cheesecakes are always a heavenly treat! It’s soft, sweet, and easily melts in your mouth. Try our creative and tasty cheesecake recipes! You’ll surely want to a bite out of every cheesecake you end up making.
Serves:
Ingredients
- 300g digestive biscuits
- 150g unsalted butter, melted
- 200g white chocolate, chopped
- 500g cream cheese
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 300g rhubarb, chopped
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Instructions
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Preheat the oven to 180°C (350°F).
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Crush the digestive biscuits in a food processor and mix in the melted butter. Press the mixture into the base of a springform cake tin and refrigerate for 30 minutes.
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Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool slightly.
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In a separate bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and melted white chocolate.
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Pour the cream cheese mixture over the chilled biscuit base and smooth the top. Bake for 45-50 minutes until set. Remove from the oven and allow to cool completely.
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While the cheesecake is cooling, make the rhubarb compote. In a saucepan, combine the rhubarb, sugar, and lemon juice. Cook over medium heat until the rhubarb is soft and the mixture has thickened slightly. Remove from heat and let it cool.
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Once the cheesecake is cool, spread the rhubarb compote over the top. Refrigerate for at least 4 hours or overnight to set. Serve chilled.
Nutrition
- Calories : 680kcal
- Total Fat : 42g
- Saturated Fat : 24g
- Cholesterol : 164mg
- Sodium : 545mg
- Total Carbohydrates : 69g
- Dietary Fiber : 2g
- Sugar : 45g
- Protein : 10g
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