Kate bakes: White chocolate cheesecake

White chocolate cheesecake

A while back now I shared a photo of the amazing White Chocolate Cheesecake that my cousin Kate made. You can read about the dessert show-down here. One thing that I really miss about being in Sydney is my cousin Kate. She’s just one of those people that is always nice to hang with, she loves food, she’s just a really good egg.

She used to be super adventurous with food. Nothing was off the cards. She was the kinda cook that you’d have to ask, “What exactly is in that?” to make sure that some sort of exotic odd food didn’t sneak it’s way in. But it was always good. Where I make yummy food that never looks fancy, she makes delicious food that looks picture perfect. Kate has recently gone vegetarian, so it’s been fun trying out new restaurants and vegetarian dishes with her. I miss that.

Anyway, a while back I promised to share the recipe to this delicious white chocolate cheesecake, and here it is:


450g cream cheese, at room temperature
1/4 cup caster sugar
3 teaspoons cornflour
3 eggs
1 teaspoon vanilla extract
3 teaspoons finely grated lemon zest
1 1/2 tablespoons fresh lemon juice {strained}
2 cups sour cream
1 cup thickened cream
1/4 teaspoon salt
220g white chocolate melted {then cooled to lukewarm}
Fresh season fruit to serve {and canned passionfruit in syrup if you desire}

♥ Preheat oven to 180°C. Grease a 20cm springform cake tin and line the bottom with baking paper. Wrap the outside tightly with two layers of foil.
♥ In a food processor whiz the cream cheese and sugar until smooth. Add the cornflour, the eggs {one at a time}, stopping to scrape down the sides of the mixer after each addition.
♥ Add vanilla, zest, juice, creams and salt, processing until just combined.
♥ Add the chocolate and pulse until smooth.
♥ Pour the mix into your prepared tin, and then place into a big baking dish. Pour hot water into the baking dish so that it comes half way up the outside of the cake tin.
♥ Bake for 45 minutes and then switch the oven off. Leave the door closed and leave the cheesecake in the oven for an hour.
♥ Remove the tin from the baking dish. Take off the foil. Let the cake cool completely in the tin and place in the fridge overnight.
♥ To turn the cheesecake out, place the tin on a hot tea towel {soak the tea towel in hot water and rinse} to loosen it. Run a palette knife around the edges and then invert onto a serving plate. Top with fruits. Enjoy.

Note: This recipe was adapted from a Delicious magazine recipe.

Do you have cousins that you adore? Are they into good food too?



5 thoughts on “Kate bakes: White chocolate cheesecake”

  1. This cheesecake is just what I would choose for dessert if I were at a restaurant. And I am just coming down from all of the stress of getting four kids off to school, including Little Miss 5 who started Prep today. So tempted to just run out the door and buy the ingredients to make it. Problem is I wouldn’t share! You are very lucky to have such a lovely and talented cousin.

  2. Love Cheesecakes 🙂 My cousin is in Sydney and is a food stylist, and yeah I miss her too! She can make food look so good, and it taste amazing….we usually make cheesecakes for birthdays so I am going to remember this one.

Comments are closed.