Sunday Bake: White Forest Cheesecake


White Forest Cheesecake

Try this White Forest Cheesecake Recipe by @SavourDessert. Sunday Bake…every Sunday on PNGBUZZ.COM


  • 250g plain sweet biscuits, crushed
  • 150g butter, melted
  • 500g cream cheese, softened
  • 200g white chocolate, melted
  • 1/4 cups caster sugar
  • 3 teaspoons powdered gelatin
  • 1/4 cup hot, boiled water
  • 300ml thickened cream, whipped
  • 2/3 cups of pitted morello cherries in jar
  • 1/2 cup extra caster sugar for topping


  • Grease base and sides of an inverted springform pan.
  • Mix the biscuit and butter in a bowl and press onto the base and sides of the pan; Place in the refrigerator while working on the filling.
  • Process the cream cheese and sugar in a food processor until smooth.
  • Add in the chocolate and process further.
  • Mix the gelatin with water in a small heatproof bowl until gelatin is dissolved; Add the gelatin mixture into the cream cheese mixture and process until combined.
  • In a separate bowl have the whipped thickened cream; add the cream cheese mixture in and fold until well combined.
  • Drain the cherries and reserve the liquid; add the cherries into the cream cheese mixture and fold gently.
  • Pour the mixture onto the prepared biscuit base and refrigerate for 2 hours.
  • Meanwhile, place the reserved juice with the extra sugar in a small saucepan and cook over low to medium heat until boiling. Let it boil till the syrup thickens slightly. Remove from heat and cool completely.
  • Pour the syrup over the cheesecake and refrigerate for 4 hours or overnight.
  • Once set, remove from pan and serve.


Follow @SavourDessert on Instagram for some home-made baking inspiration

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