White chocolate cheesecake recipe

Although many consider it a traditional Anglo-Saxon dessert, the truth is cheesecake is believed to have originated in Ancient Greece: back then, it was a simple cake made with sheep’s cheese and honey. Over the years, countless variations have emerged—featuring fruit and even chocolate (by the way, have you tried the cheese and chocolate pairing? Prepare to be amazed!).

No matter its origins, one thing everyone agrees on is its irresistible indulgence. Here’s how to make Venchi’s most-loved variation: White Chocolate Cheesecake!

How to Make the Perfect White Chocolate Cheesecake

First, a note for those who avoid turning on the oven when summer comes: this is a no-bake, chilled recipe that only requires a few hours in the fridge—and it keeps well for two or three days (though trust us, it won’t last that long!).

Difficulty: Easy

Prep Time: 30 minutes + 3 hours chilling

Ingredients

• 200 g digestive biscuits
• 100 g butter
• 250 g cream cheese
• 250 g fresh cream
• 150 g Venchi White Chocolate
• 5 g gelatin sheets
• 70 g icing sugar

Preparing the Base

• Finely crush the biscuits and combine with melted butter until you get a crumbly but workable mix.
• Press the mixture into a baking tin lined with parchment paper, smoothing the surface with the back of a spoon.
• Chill in the refrigerator for a few minutes to set.

Preparing the Filling

• Soften the gelatin sheets in cold water. Meanwhile, warm 2 tablespoons of cream, then add the wrung gelatin and stir until completely dissolved.
• Whip the remaining cream with an electric whisk until stiff peaks form.
• In a separate bowl, mix the cream cheese with icing sugar until smooth.
• Melt two-thirds of the white chocolate (reserve the rest for decoration) using a bain-marie or microwave and add to the cream cheese mixture.
• Gently fold in the whipped cream and the gelatin mixture, stirring until well combined.
• Pour the filling over the biscuit base, smooth the top with a spatula, and refrigerate for at least 3 hours until set.

Your chilled white chocolate cheesecake is ready! Finish by sprinkling over coarse shavings of the remaining white chocolate for a refined look.

White Chocolate Cheesecake: Venchi Twists

If you love sweet, delicate flavors, the classic version will win your heart—but at Venchi, we’ve created some unique variations to surprise every guest (even savory lovers!).

Cheesecake with Strawberry Chips

Balance the sweetness of white chocolate with a strawberry sauce drizzled on top (fruit paired with chocolate is always a hit). Just blend strawberries with a splash of lemon juice, heat gently, then add a dissolved gelatin sheet. For a crunchy twist, make strawberry chips: slice berries thinly, dust with sugar, and bake at 60°C (140°F) for about two hours. Guaranteed to wow your guests!

White Chocolate and Pistachio Cheesecake

Looking for something truly unique? Try this bold combination with Venchi’s White Chocolate Bar with Hazelnuts, Almonds, and Salted Pistachios. Its delicate savoriness perfectly complements the creamy cheese and creates an extraordinary contrast with the buttery biscuit base. A must-try for gourmet palates!