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White Chocolate Truffle Cheesecake

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"Luxurious melt-your-mouth white chocolate cheesecake. Dust with cocoa powder or drizzle melted dark chocolate on top and serve with a side helping of a fruit coulis."
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8 h 36 m servings 629
Original recipe yields 10 servings (1 8-inch cheesecake)


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  1. Mix biscuits and butter together in a bowl until well blended. Press crust mixture into the base of a deep, 8-inch springform cake pan.
  2. Place water in a small bowl. Sprinkle gelatin on top. Let stand until thickened, about 10 minutes.
  3. Heat a saucepan over medium-low heat; fill with water to just below the bottom. Place bowl of gelatin mixture over water; heat until mixture is dissolved, 1 to 2 minutes.
  4. Beat 1 1/2 cups plus 4 teaspoons cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
  5. Beat cream cheese and white chocolate together in a separate bowl bowl using an electric mixer until even and smooth; fold in whipped cream. Add gelatin mixture gradually; mix until just combined. Pour batter over the crust. Chill until set, 8 hours to overnight.


  • Cook's Note:
  • Instead of cream cheese you can use choose from a variety of soft cheeses to use.
  • Ginger biscuits may be substituted for the digestives.

Nutrition Facts

Per Serving: 629 calories; 52.7 33.2 7.9 131 429 Full nutrition

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