No Bake White Chocolate Cheesecake

There are few golden rules to follow when making a no bake cheesecake, all of which help to make sure it sets perfectly. They are:

Leave it in the fridge for at least 6 hours, but preferably overnight.
Make sure you whisk the filling properly. If you don’t whisk it enough, you won’t get that luscious thick and creamy texture and the cheesecake won’t set properly.

Always use full fat version of cream cheese and leave it out of the fridge for around ½ hour before you make your filling.

It’s all down to the ingredients and packing the crumbs down firmly. First, follow the measurements below, as you want just the right amount of butter to help the biscuit crumbs bind correctly.

Also, it would be best to pack the biscuit crumbs to form a condensed base. Withthis, your cheesecake could succeed you, leaving that delicious filling with a proper foundation.

Full-fat cream cheese! Any other kind, and you’ll end up with a filling that’s not thick enough and doesn’t set properly. Spreadable cream cheese from any good supermarket will do the job.

It’s not needed. When double cream and the cream cheese are whisked together properly and left to set in the fridge, you’ll have a cheesecake filling that sets perfectly without the need for gelatin.

Anything, use your imagination! Crushed nuts like walnuts, pecans, hazelnuts, or pistachios. You could even add fruit, like strawberries, blueberries or raspberries.

This size of cheesecake serves between 8 to 12 people.

The best way to store your white chocolate cheesecake is to chill it in the fridge. Store it in a suitable airtight container. You could use a large cheesecake container or slice up the leftovers and store them in smaller containers.

White chocolate cheesecake will stay fresh for around 2 to 3 days when you store it in an airtight container in the fridge.

No. Dairy products should be kept in the fridge and shouldn’t be left out of the fridge for more than two hours. You can leave it out for half an hour or so if you don’t want it fully chilled, but don’t leave it for more than 2 hours.

Yes! White chocolate cheesecake freezes pretty well. You will lose a bit of texture, so it might be best to store it in the fridge if you’re able to eat it within 3 days.

If you decide to freeze your white chocolate cheesecake, slice it up first. Then flash freeze the slices on a baking tray. This involves freezing them for 30 minutes to an hour, then storing them together in the same container. 

It’ll store in the freezer for up to 2 months.

Defrost in the fridge overnight to minimize the impact on the taste and texture.

No, this recipe can’t be scaled. The measurements are precise and specific to the cheesecake tin's size.

Yes, it can. You can make this white chocolate cheesecake up to 2 days in advance. However, leaving the final step, the decorating stage, until you’re ready to serve it is best.

This is a part of cheesecake making that many people find hard, but it’s so important to get it right. After all the effort you’ve put into making the white chocolate cheesecake, the last thing you want is for it all to fall apart at the final step.

So, make sure that you take the right approach to removing the cheesecake. There are three methods, each of which works really well:

Using a kitchen blowtorch is the easiest and most effective method. You just need to heat the outside of the tin and simply remove it from the cheesecake. Using a blowtorch might sound extreme, but these gizmos are great.

You can also use a non-stick palette knife dipped in boiling water. Run it around the edge of the tin and you’ll be able to easily remove the cheesecake... 

Another simple way is to run a cloth soaked in hot water around the edge of the tin.