Nigella White Chocolate Cheesecake

This cheesecake is trouble — the good kind. The kind that whispers “just one more slice” even after you’ve already had two. I made it for a dinner party once, and honestly, people ignored the main and hovered near the fridge, trying to sneak a peek. It’s rich, but not cloying. Creamy without being heavy. And that gingernut base? Just enough heat to cut through the sweetness. Dreamy.

What I love most, though, is that it feels fancy… but it’s not a faff. There’s no baking. No gelatin sheets to wrestle with. Just a bit of gentle melting, a food processor whizz, and a chilled overnight rest. It’s the kind of pudding that gives back way more than it takes. Like all the best things in life.

Why You’ll Love It

• No oven required — it’s chilled, not baked, which means less stress and more spoon-licking.
• The texture is unreal — mousse-like, airy, and melt-on-your-tongue creamy.
• Perfect for make-ahead — it actually needs to sit overnight. Lazy win.
• Elegant but easy — looks posh, but you could make it half-asleep (and I have).
• That gingernut base — sweet meets spice in the most delicious way.
• Plays well with fruit — raspberries or strawberries on top? Chef’s kiss.

Ingredients

For the Filling:

• 200g white cooking chocolate (roughly chopped)
• 300g full-fat cream cheese (at room temp, any watery bits drained off)
• 300ml double cream
• 1 tsp lemon juice (fresh, not bottled if you can)
• 1 tsp vanilla extract

For the Base:

• 175g gingernut biscuits
• 50g soft unsalted butter

How to Make It

Melt the chocolate like a pro:

Break up the white chocolate and pop it in a heatproof bowl. Set that bowl over a saucepan of gently simmering water — make sure it doesn’t actually touch the water. Stir now and then until it’s smooth and glossy, then take it off the heat and let it cool for about 10 minutes.

Bash and blend the base:

In a food processor, blitz the gingernut biscuits into fine crumbs. Add the butter and pulse again until it clumps together a bit. If doing it by hand, crush the biscuits in a bag and stir in melted butter with a spoon. Press the mix into a springform tin (mine’s about 20cm), pressing it up the sides slightly. Chill while you get on with the filling.

Whip up the cream cheese:

In a big mixing bowl, beat the cream cheese with a wooden spoon or spatula until it’s soft and spreadable. You want it smooth so you don’t end up with little white lumps.

Bring in the chocolate:

Slowly fold in your slightly cooled melted chocolate — it should be thick but still pourable. Stir gently to keep the texture light.

Soft peaks, not stiff peaks:

Whisk your double cream until it thickens but isn’t stiff — think floppy peaks. Fold this into the cream cheese and chocolate mix in two parts. Be gentle but thorough.

Final touches before the fridge:

Add the lemon juice and vanilla extract and fold them in. Pour the whole glorious mix over your chilled biscuit base. Smooth the top, cling film it, and refrigerate overnight.

To serve, don’t rush:

Take it out of the fridge 10 minutes before serving. Run a knife around the edge before unclipping the tin. I usually garnish it with a few fresh raspberries or a dusting of white chocolate shavings — but honestly, it’s stunning on its own.

Common Mistakes and How to Dodge Them

My cheesecake’s too soft to slice — what happened?
You probably didn’t chill it long enough. It needs at least 8 hours, ideally overnight. White chocolate sets slower than you think.

Why’s it grainy?
The chocolate may have seized — it’s picky stuff. Make sure your bowl and spoon are dry and melt it gently. Don’t let it overheat.

The base fell apart!
It likely needed more time in the fridge or wasn’t pressed down firmly. A dessert spoon works better than fingers, trust me.

The filling’s lumpy.
That’s from cold cream cheese or overmixing. Let everything come to room temp, and stir gently. This isn’t a whisk-fest.

Storage and Reheating

Fridge:
Keep covered in the fridge for up to 4 days. The flavours get better by Day 2. I call that cheesecake maturity.

Freezer:
Yes, you can freeze it! Wrap slices individually and store up to 3 months. Thaw in the fridge overnight — don’t rush it.

Microwave or oven?
Absolutely not. It’s meant to be cold. If you heat it, it melts into a mess (I found out the hard way).

Frequently Asked Questions

Can I use a different biscuit for the base?
Yep — digestives or graham crackers work fine. The gingernuts just add a lovely warming note.

Do I need to use full-fat cream cheese?
Yes. The reduced-fat stuff just doesn’t set the same. And honestly, this isn’t the place to count calories.

Can I make it vegan?
Not this version, but you could use vegan white chocolate, plant-based cream cheese, and coconut cream. Texture will change though.

Can I make it in advance?
You should. It’s better when chilled overnight, so it’s perfect for parties or lazy weekends.

Nutrition Facts (Per Serving):

• Calories: 450
• Fat: 30g
• Saturated Fat: 18g
• Carbs: 40g
• Sugar: 30g
• Protein: 6g
• Sodium: 200mg

Try More Nigella Recipes:

• Nigella Lawson Sticky Toffee Pudding
• Nigella Date And Walnut Cake
• Nigella Sunken Amaretto Chocolate Cake