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Cold white chocolate cheesecake

Ingredients for the bottom:
  • 150 g whole wheat digestive biscuits or ginger biscuits
  • 50 g butter, melted
Ingredients for the cheese mixture:
  • 200 g white chocolate, good quality
  • 300 g philadelphia cream cheese (or semi-skimmed cottage cheese ground three times)
  • 300 ml 36% chilled cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon of lemon juice
All ingredients except the cream should be at room temperature. To prepare the recipe you will need:
24cm cake tin with base

Cold white chocolate cheesecakewhich, thanks to the right amount of white chocolate, no longer needs the addition of gelatine and, left overnight in the fridge, reaches the right consistency. It hardens in the fridge but, taken out well in advance of serving, it is wonderfully soft, delicate, almost mousse-like. It looks beautiful all white, but can be sprinkled with fruit or other toppings for colour.
Line a 24 cm diameter Vittero cake tin with baking paper, the very bottom. Place the biscuits and butter in the bowl of a pastry blender and blend until thoroughly crumbled. Line the bottom of the cake tin with the biscuit mixture, level and chill in the fridge until the cream cheese mixture is ready.

Break or chop the white chocolate and melt in a water bath. Cool to room temperature but should remain liquid.

Place cream cheese in the bowl of a mixer and beat until smooth. Add the melted and cooled white chocolate, mix until the ingredients are combined. In a separate bowl, whip the cooled cream cheese. Gradually, in two rounds, add the lemon juice, vanilla extract and whipped cream to the cream cheese mixture and mix very gently with a spatula until combined and a light, mousse-like consistency forms.

Gently spoon the cheesecake mixture over the cooled biscuit base and level out. Chill overnight in the fridge.

Serve the white chocolate cold cheesecake at least 30 minutes after removing from the fridge (it needs to get softer). Sprinkle with pomegranate seeds before serving. Cut with a sharp long knife floured with boiling water and wiped dry.


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Springform wiht base 24cm_2
  • easy assembly and disassembly of rims
  • easier closing and opening thanks to a metal clamping system
  • sealing edge against leakage
  • corrugated bottom for better heat distribution
  • easier cake removal thanks to non-stick coating PPG - Skandia Extreme Plus
  • the coating is suitable for both sweet and savoury doughs (baking, casseroles)
  • very easy to clean by hand
A set of icons showing warnings when using baking moulds.

- Carbon steel Hi-Top T50
- non-stick coating PPG - Skandia Extreme Plus

Designed in Italy!
VITTERO Sp. z o.o. ul. Elektronowa 2,
03-219 Warsaw, Poland

Please direct any questions or comments to:
[email protected]

Recommendations for use:

  • Designed for use in gas and electric ovens.
  • Do not use in dishwashers or microwaves.
  • Do not use sharp objects that could damage the surface.
  • Grease the inner surface before use.
  • Wash and dry after use.
  • Avoid sudden changes in temperature.
  • Additional recommendations for rimmed cake tins: in the case of products made with jelly, the jelly gelling mass should be poured into the cake tin in the last phase of its gelling, i.e. when it has reached a thick consistency.