For last Billy Idol Day/Christmas I made white satin cheesecake for our desserts and it was one of the best cheesecakes I’ve ever had. Seriously White chocolate and cheesecake = total win.

My recipe was based on this recipe from the KitchenAid website with quite a few changes along the way.

You need:


  • Packet of chocolate Digestive biscuits
  • 150g unsalted butter, melted
  • ⅓ cup (80g) castor sugar


  • 1 block of white chocolate
  • 500g cream cheese, softened to room temperature
  • ⅓ cup  castor sugar
  • 1 tbs cornflour
  • 3 eggs
  • A little lemon rind and 1 tbsp juice
  • 2 tsp vanilla extract
  • 500g vanilla yoghurt

Let’s get baking! We are making the curst first.


Put the biscuits into a food processor and crush them into tiny crumbs. Mix in the sugar too then pour in the butter to hold it all together.
I decided to make them in little jars rather than as a large cheesecake (more on this later) so prepare your pan/jars and preheat your oven to 160C fan forced.
Spoon some of the crust mixture into the jars and press it down a bit. Pop the jars into the fridge to cool the crust.
Make sure you have comfy shoes to bake in!
Ok, let’s get the filling ready!
Break the chocolate into chunks and melt it.
Beat the sugar and cream cheese together until they’re smooth and light. Add in the corn flour and beat again for a few seconds.
Add in the eggs next and mix thoroughly.
 Add everything else (lemon juice, vanilla and yoghurt etc) in and mix very gently.
Lastly add in the chocolate and give it one final mix. The batter should be light and about the consistency of yoghurt.
Take the jars out of the fridge and fill them with the batter. I layered the batter with more crumbs on top so you didn’t have to dig all the way through to get it. I also added some edible glitter… because I can.
Once you are ready to put them in the oven you need to prepare a pan to put them in. You will need a pan which is as deep as the cheesecake. Put them in and then fill the pan with water so it is level with the top of the cheesecake (don’t get water in the actual jars though!). This water protects the cheesecake and makes sure it is baked evenly. My pan wasn’t deep enough because the jars were very tall so the tops of my cheesecake were a bit tough whereas the parts protected with water was DELICIOUS.
Bake them in the oven for around 45 minutes then turn off the oven and open the door to let it cool gradually for another hour or so. After that, pop them into the fridge to cool properly.
Now just add some decoration and enjoy! Try to stop at eating just one, it’s pretty much impossible!
You can add in jams, berries or anything else for a flavour kick but I love the flavour of baked cheesecake plain. It’s delicious!
I want to make a really big one again now! Let me know if you try it out!