Baked white chocolate cheesecake with dark chocolate chips


  • 150g digestive biscuits
  • 50g unsalted butter, melted
  • 50g muscovodo sugar
  • 200g white chocolate, in small chunks.chips
  • 50ml double cream
  • 50ml milk
  • 560g cream cheese
  • 2 eggs
  • pinch of salt
  • 100g dark chocolate pieces
  • For the fudge sauce – drizzle topping or on side:
    • 60g double or whipping cream
    • 25g caster sugar
    • 100g golden syrup
    • 30g dark chocolate
    • 20g cocoa powder


  1. Preheat oven to 160°C (140°C fan) 325°F, Gas 3 and lightly butter the cake tin.
  2. Crush digestive biscuits to fine crumb by placing in a plastic bag and bashing lightly. Combine the crumbs with the melted butter and tip this mixture into your prepared cake tin. Press down into the base of the tin to from an even layer. Place the tin into the freezer while you make the filling, if you want to make the base the day before you could just leave it in the fridge. Putting it in freezer allows it to set enough in the time it takes to make the filling.
  3. To make the filling, place the chocolate into a heatproof bowl. Heat the double cream and milk in a pan over a medium heat until hot, but not boiling, before pouring it over the white chocolate. Let it sit for a moment, and then stir gently until you have smooth cream. The chocolate will melt in the heat of the cream and milk.
  4. In a large bowl beat the cream cheese with the salt, adding in the eggs one at a time until you have a light, smooth mixture. Then stir in the melted white chocolate cream until everything is fully incorporated.
  5. Add 2/3 of the dark chocolate pieces lightly dusted in flour to prevent sinking during cooking.
  6. Take the base out and pour the filling over the base, smoothing it level. Place the tin on a baking sheet and bake on the middle shelf of the oven for 1 hour, then turn the over off, open the oven door, and leave the cheesecake inside for an hour to allow it to set completely and cool. Transfer to a wire rack to cool fully in its tin. Refrigerate the cheesecake, still in its tin for a few hours at least, preferably overnight.

Fudge Sauce

  1. Combine the coca powder with the dark chocolate, adding the salt.
  2. In a large saucepan add the cream, sugar and syrup. Set on a high heat to bring to the boil but take off as soon as it reaches boiling point.
  3. Pour on the chocolate and coca powder and let sit for a moment before slowly mixing with a whisk. Begin speeding up as you mix and continue to mix until it becomes smooth and glossy.

Baked Cheesecake Recipe from the Chocolate book from the Great British Bake Off – Bake it Better book series and the Fudge sauce taken from Cupcake Jemma.


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