Baked White Chocolate Cheesecake

Baked White Chocolate Cheesecake
Cook time: 4 stars based on 13 reviews



  • 250g Tea Biscuits
  • 120g Butter


  • 400g Tempo Quarg
  • 80g Caster Sugar
  • 3 large eggs
  • 200g white chocolate
  • 225g Sour Cream
  • ½ tsp Vanilla Sugar


  1. Preheat oven to 160°c (non fan forced) or 145°c (fan forced).
  2. Use a 20-21cm spring-form cake pan lined with baking paper (grease the sides).
  3. Crush the biscuits with melted butter and firmly press the mixture over the base and sides of the preheated tine and place in a cooling.
  4. Using a food processor; beat the Quarg with the sugar. When the mixture is smooth beat in the eggs one at the time.
  5. Melt the white chocolate and add the cream into it, mix until you reach smooth texture, and then add it to the Quarg mixture and beat until smooth.
  6. Pour the mixture over the biscuit base and bake for about an hour.

Once ready, leave the cake at a room temperature for one hour, then cover and refrigerate. Serve with a ball of Tempo Vanilla Ice Cream and Strawberry Sauce.

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