Here We Go

Right. So. I’m just standing around in the kitchen waiting for my cheesecake to bake; so I thought, why not be useful and post on my blog?

So that’s what I’m doing. Seeing as I didn’t get to post my made-up, impromptu recipe for the pasta bake yesterday, I thought it might be a good idea to post the recipe for my cheesecake.

But there’s a story first. LOL.

If you should know one thing about me, it’s that I can’t bake to save my life. My cakes come out looking like pancakes and tasting like tarts, and my cookies are often rock solid and a tad TOO crispy. (Not burnt, just crispy). But anyway. From Years 7 through to Years 9, we have to do Food Technology at school. Seeing as the majority of Food Tech teachers can’t actually cook, for most of the recipes, I changed them or brought in extra ingredients. One week, the recipe we were making was cheesecake. The teacher said we needed to bring yoghurt so I thought NO WAY, and went home and got my own recipe. I found a really great one for white chocolate, except it included eggs, which would mean I would need to bake it.

HOWEVER, (seeing as I didn’t follow her recipes) my Food Tech teacher absolutely loved me because my food always came out looking – and tasting – fantastic. When I brought in all the ingredients (including the eggs) she was more than happy to let me bake my cheesecake.

When I took it home, I’m not actually sure if I was able to eat more than one slice.

Not that it was disgusting, but my family stole every single slice. Since then, whenever she feels like it, my mum will tell me to make a cheesecake. I also managed to alter my recipe to make a lemon and lime no-bake cheesecake, but my white chocolate one is – and always will be – the original.

I’ve literally baked it so many times and so often that I don’t even use a recipe anymore. I literally work it all from memory. I changed parts of it as I went along, developing it and making it better, so this is my new and improved homemade White Chocolate Cheesecake recipe. Enjoy:

Preparation Time: Who actually knows? I never time myself. And I usually dance about the kitchen while I’m doing it… So I would say, if you’re like me, give yourself 2 hours, MINIMUM.

Cooking Time: Once again, I have no idea. I mostly whack it into the oven and check it at regular intervals. You just have to make sure it’s kind of brownish on top.

Serves: Depending on the members of your family, usually only about 2; as 2 people (not mentioning any NAMES, Tey and D-Qu’aan!) will eat the whole thing by themselves.


  • Two tubs of 150g Philadelphia Cream Cheese (this probably sounds obvious, but DON’T buy flavoured tubs unless you want to bake a Chive and White Chocolate Cheesecake)
  • A carton of cream (whichever cream, doesn’t matter; soya works really well) preferably single/double
  • Two eggs (if the eggs are REALLY large then you could probably get away with one…)
  • A packet of digestives (once again, plain, unless you want a chocolate base as well; and buy a decent sized packet)
  • 150g UNSALTED butter (I really cannot stress unsalted enough)
  • 250g White Cooking Chocolate (you can use dark or milk as an alternative if you want)


For the base:

  1. Melt 150g of butter in a pot slowly. While the butter is melting, put about 12 biscuits into a plastic bag and smash them, either with a wooden spoon or a rolling pin. (TIP: Rolling pins are better, the smashing is more effective!)
  2. When the biscuits are entirely crushed (TIP: Having small clumps are OK, they make the base slightly crunchy) empty them into a flat dish, like a flan dish or something.
  3. Pour the butter on top of the biscuits and mix the butter with all the biscuits with a METAL spoon. When the butter is evenly mixed, (the biscuits should have gone slightly darker) flatten the mixture along the bottom of the dish evenly with the METAL spoon. (TIP: Only use metal spoons, wooden spoons are not very effective for this recipe)
  4. Put the dish in the fridge to chill and set.

For the cheese mixture:

  1. Add 300g of Philadelphia cheese into a mixing bowl. Pour about 150g (TIP: Don’t measure it out exactly. Just pour about half of the cream – if you have a 300g carton) into the mixing bowl and mix the cheese and cream together with a METAL spoon.
  2. Add the eggs to the mixture and whisk well.
  3. Put 250g of White Cooking Chocolate into a glass bowl. THIS IS THE REALLY IMPORTANT BIT. Pour some hot water into a pot and put the glass bowl with the chocolate ON TOP of the pot. DO NOT, I repeat, DO NOT let the hot water touch the bottom of the glass bowl. This may take a few tries.
  4. Allow the chocolate to melt, mixing regularly with a metal spoon.
  5. Add the melted chocolate to the mixing bowl and whisk again. Make sure the mixture is really creamy but slightly thick. If it’s super runny then you either added too much cream or not enough cheese. (TIP: Don’t forget to panic when you drop the hot bowl of chocolate into the mixing bowl… Once you have regained composure, just take the bowl out and take a few deep breaths… it happens to the best of people 🙂 i.e. me )

Preparation for the Oven:

  1. Pour the cheese mixture on top of the biscuit base.
  2. This is optional, but if you want to, crush about 3 more biscuits and sprinkle the biscuit around the edges of the tin on top of the cheesecake. (This just makes the cheesecake look more pretty to be honest… It also tastes better – more biscuit = more taste)
  3. Turn on the oven. If you have a fan oven, put it a 200 degrees Celsius (I’m sorry, I don’t know Fahrenheit). If you don’t have a fan oven, then BUY a fan oven, and put it at 200 degrees Celsius. (No seriously, I have a fan oven, so everything for me is by fan oven; I’m sure you could just Google an alternative?)
  4. Put it in the oven.
  5. Check it regularly. It might help to sometimes give it a little shake to see how much it has set. (i.e. If it wobbles a LOT, then it’s not ready. If it wobbles a LITTLE, then it’s close to being ready)
  6. When it looks slightly brown, when you can smell biscuits when you open the oven door and when it only wobbles a TINY bit, then take it out.
  7. USE OVEN GLOVES. I cannot stress this enough. DO NOT USE a dishcloth. USE OVEN GLOVES.
  8. Let it cool for a while and then leave it in the fridge to set for longer.


So there it is. A fantastic recipe if you ever think, HEY, I want to make a cheesecake; plus my added commentary.

I really don’t know what I’m doing with my life right now. I’ll post a bit later (hopefully, Susanna!) depending on what time I get home and stuff.


Queen Rianna



2 thoughts on “Here We Go

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