Food with JP Passion: Heavenly white chocolate cheesecake

Food with JP Passion: Heavenly white chocolate cheesecake

The things I love about no bake cheesecakes is they are a great dessert for a crowd and for getting ahead as they are best when made the day before to give them plenty of time to set.

This is a delicious recipe from the queen of cookery herself Nigella Lawson. I recently noticed someone who’d made it and tagged Nigella on twitter claiming how delicious it was and I thought to myself I need to give this recipe a bash.

Boy am I glad I did! I made it last weekend for the post Sunday roast dessert and much to my happiness and disappointment everybody went back for seconds leaving me only a tiny slither to have with my cup of tea that evening!

The base is made using ginger nut biscuits which adds a delicious hit of spice and the cheesecake mixture while luxurious is as light as a cloud, velvety, creamy and completely moreish!

Ingredients: (serves 6-8)

For the base:

  • 175g ginger nut biscuits
  • 50g unsalted softened butter
  • For the filling:
  • 300g cream cheese at room temperature (must be full fat) 300ml double cream
  • 200g good quality white chocolate
  • 1 teaspoon good vanilla extract
  • 1 teaspoon of fresh lemon juice


  1. You will need a 20cm spring-form cake tin.
  2. Break up the white chocolate into bite size pieces and melt in a glass bowl over a pot of simmering hot water, ensuring the bowl does not touch the water. Once the water comes to a boil reduce the heat to simmering point and allow the chocolate to melt slowly, mixing only every now and then with a spatula. Set aside to allow to cool for 10 minutes.
  3. For the base pop the ginger nut biscuits into a food processor and blitz to a sand like consistency then add the butter and blitz until the mixture starts to clump together.
  4. Press the mixture into the base of your tin using the back of a dessert or wooden spoon. Put in the fridge to set while you make the cheesecake filling.
  5. Beat the cream cheese in a large bowl; a wooden spoon is fine here until light and fluffy then add the melted white chocolate.
  6. Whip the cream in a separate bowl then gently fold into the white chocolate mixture until nice and combined. Then add the lemon juice and vanilla extract and give one final mix through.
  7. Adorn the base with the velvety creamy filling and even out with a spatula and place in the fridge overnight to set.
  8. Before serving I crush one ginger nut biscuit and crumble on top of the cheesecake for extra texture and flavour – serve and enjoy.

This is a new recipe I will be coming back to time and time again.

Really quick and easy to make but utterly delicious and heavenly to eat. I was quite surprised by how light it is in consistency hence why it’s so easy to go back for more!

The white chocolate and vanilla don’t overpower they add a subtle delicate presence and well-rounded flavour which will be adored by your guests!

Next week I am bringing you an incredibly simple pasta dish called ‘Pasta Amore’. Amore is the Italian for love and I promise you will love this dish!

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