Indulge in the perfect blend of creamy and sweet with the FOXFORD Cafe White Chocolate Cheesecake, courtesy of Chef Kathleen's decadent recipe.

 white chocolate cheesecake with cranberry


For the Base:

- 350g crushed digestive biscuits
- 170g melted butter

For the Cake:

- 500ml cream
- 400g Philadelphia cream cheese
- 15g leaf gelatin
- 160g caster sugar
- 70g white chocolate, melted
- 1 Tsp Vanilla extract (optional)


1. Mix the cream cheese, vanilla extract (if using), and sugar in a bowl.

2. Soak the gelatin leaves in ice-cold water.

3. Whip the cream until soft peaks form.

4. Squeeze the water out of the gelatin leaves.

5. Melt the gelatin with a spoonful of the cream.

6. Melt the white chocolate.

7. Add some cold cream to the gelatin mix.

8. Fold the cream cheese mixture with half of the whipped cream.

9. Quickly whisk the gelatin and chocolate, then fold in the cream.

10. Pour the mixture into a tin and allow it to set overnight.


I like to finish this cake with a berry that’s not too sweet; fresh raspberries, cherries or cranberries work well. Our cranberry sauce is perfect for spooning on top; cranberries are cooked with sugar, orange zest, and some star anise for a little extra twist.

Cook, cool and spoon on top. 

The perfect springtime dessert.