White Chocolate Cheesecake with Rhubarb Compote

4.75 (33)
⏱ 120 mins 🍽 Serves 12 🌶 american ✅ Easy 🏷 Dessert

This indulgent dessert features a soft, creamy cheesecake with a white chocolate filling, baked on an oatcake biscuit base. It is served with a sweet rhubarb compote flavoured with vanilla and orange blossom muscat wine. The cheesecake is baked in a water bath for a smooth texture and can be prepared ahead of time, making it a perfect finale for a special meal. It serves 12 people.

White Chocolate Cheesecake with Rhubarb Compote

Ingredients

  • 200g oatcake biscuit
  • 85g butter melted
  • 450g white chocolate
  • 284ml pot double cream
  • 400g full fat soft cheese such as Philadelphia
  • 4 eggs
  • 1 tsp vanilla essence
  • 600g rhubarb (trimmed weight), cut into 2.5cm chunks
  • 250g golden caster sugar
  • 1/2 vanilla pod split in half lengthways
  • 100ml orange blossom muscat dessert wine (we used Brown Brothers)

Method

  1. Set the oven to 180C/fan 160C/gas 4. Prepare a 23cm springform tin by lining its base with baking parchment. Process the biscuits in a food processor to create fine crumbs. Add the melted butter and pulse to combine. Transfer this mixture to the tin and press it down firmly. Bake for 10 mins, then allow it to cool.
  2. Lower the oven temperature to 140C/fan 120C/gas 1. Securely wrap the base and sides of the tin with a double layer of foil lined with cling film to prevent water from entering. Place 400g of the chocolate and the cream into a pan and warm until the chocolate melts. Let it cool a little. Clean the processor bowl, then blend the soft cheese, eggs, vanilla essence, and the melted chocolate mixture until completely smooth.
  3. Position the tin inside a deep roasting tray and pour in the filling. Pour boiling water into the roasting tray until it is half full. Bake for 1 hr, then switch the oven off. Let the cheesecake cool inside the oven with the door slightly open for 1-2 hrs. Remove the cheesecake from the water bath, take off the foil, cover with cling film, and refrigerate. This can be done up to 3 days in advance. Before serving, grate the remaining 50g of chocolate over the top.
  4. To prepare the compote, preheat the oven to 180C/fan 160C/gas 4. Combine the rhubarb chunks and sugar in an ovenproof dish. Scrape the seeds from the vanilla pod over the rhubarb and add the pod as well. Pour the muscat wine over the mixture, cover the dish with foil, and bake for 30-40 mins, stirring once halfway through, until the rhubarb is tender. Allow it to cool, then discard the vanilla pod. Serve the compote alongside the chilled cheesecake. The compote can be stored in the fridge for up to 4 days.

Nutrition (per serving)

Calories850 kcal
Fat61 g
Saturates35 g
Carbs67 g
Sugars55 g
Fibre1 g
Protein11 g
Sodium520 mg
Salt1 g

Recipe details

Skill levelEasy
CategoryDessert
Cuisineamerican
DietVegetarian