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How to bake indulgent white chocolate cheesecake

Executive chef at Stanley House Hotel and Spa, Steve Williams, shares his recipe for the perfect indulgent dessert – white chocolate cheesecake.

Makes one frame (approximately eight portions)



  • 150g digestive biscuits
  • 50g dark chocolate

Cheesecake mix

  • 175g full fat cream cheese
  • 135g whipping cream – semi whipped
  • 115g white chocolate
  • 75g stock syrup
  • Two egg yolks
  • 3g bronze leaf gelatine


For the base

  1. Melt the chocolate over a bain marie
  2. Crush the biscuits and mix into the chocolate
  3. Pour into an 8” mould and spread out evenly
  4. Leave to set in the fridge


For the cheesecake mix

  1. Soak the gelatine in cold water until soft and dissolve in a little hot cream
  2. Melt the cheese over a bain marie
  3. Separately melt the chocolate over a bain marie
  4. Whisk the egg yolk until white and boil the stock syrup up to 118 degrees Celsius
  5. Pour the syrup onto the yolk whisking all the time.
  6. Add the gelatine
  7. Add the chocolate to the cheese then add the egg and gelatine mix
  8. Finally add the cream ensuring that it is well mixed through

To finish

  1. Pour into the now set mould and refrigerate
  2. When set cut into desired size and shape and serve with passion fruit sorbet and chocolate sauce
  3. Enjoy!