The irresistible allure of a homemade white chocolate cheesecake

Easter is a time when traditional pastries are abundant on the tables, but I can’t resist offering one special dessert. The white chocolate cheesecake is a cake that impresses with its delicacy, velvety texture, and exceptional taste. You won’t find a better one in any bakery—this homemade recipe is foolproof and ensures the cheesecake turns out perfect every time.

To prepare this delicious cheesecake, we need a few basic ingredients, but the key to success is the quality of the quark and white chocolate. The right proportions and baking method make the cheesecake moist, creamy, and melt-in-your-mouth.

Ingredients:

Crust:

• 100g butter biscuits,
• 40g melted butter.

Cheese Mixture:

• 750g ground cheesecake quark,
• 120g sugar,
• 1 tablespoon potato starch,
• 3 eggs,
• 120ml heavy cream (18%),
• 200g white chocolate.

Topping:

• 60ml heavy cream (18%),
• 100g white chocolate,
• optional white chocolate shavings for decoration.

Step-by-step cheesecake preparation

1. I remove the eggs and quark from the fridge to reach room temperature.
2. I line a springform pan with a diameter of about 19–21 cm with parchment paper, securing the rim so the paper adheres well to the bottom.
3. I crush the biscuits into fine crumbs (e.g., in a blender), mix them with melted butter, and line the bottom and sides of the springform pan, pressing down to form an even layer.
4. I preheat the oven to 160°C (top-bottom heating, no convection). I place an ovenproof dish filled with boiling water inside—the steam will prevent the cheesecake from cracking and give it the perfect texture.
5. In a large bowl, I put the quark, sugar, and potato starch. I mix on low speed for 2 minutes until the mixture becomes smooth.
6. I add one egg at a time, mixing for 30 seconds each time.
7. In a small saucepan, I heat the cream but do not bring it to a boil. I remove from heat, add the white chocolate broken into pieces, and stir until it melts.
8. When the mixture slightly cools, I pour it into the quark and gently stir to achieve a smooth consistency.
9. I pour the cheese mixture over the prepared crust, smooth it, and place it in the oven.
10. I bake for about 70 minutes (if the springform pan has a larger diameter—65 minutes). The centre of the cheesecake should remain slightly loose.
11. After baking, I turn off the oven, slightly open the door, and let the cheesecake cool gradually.
12. When it reaches room temperature, I transfer it to a cake stand and decorate it with the topping.

White chocolate cheesecake is a dessert that will surely impress all guests. Its delicate taste and creamy texture make it an ideal addition to the holiday table. Serve the cheesecake with your favourite additions, such as fresh fruit or whipped cream, and enjoy a moment of sweet delight.