White Chocolate Cheese Cake 

Montagu white chocolate cheesecake with seasonal berries and cherry sauce

Serves: 6-8 people
Prep Time: 20 minutes
Passive Time: 4 hours or overnight

Easy to make


  • 1 x 20/21cm spring form cake tin lined with baking paper on the bottom
  • 200g Montagu coconut flakes
  • 2 cups Montagu almond flour
  • 100g butter, softened
  • Pinch of salt
  • 2 cups good quality white chocolate, melted
  • 2 cups double cream plain yogurt
  • 1 cup crème fraiche
  • 1 cup cream
  • 15ml vanilla paste
  • 5ml rosewater
  • 1 sachet gelatine powder, sponged in 50ml water
  • 1 cup very cherry jam, warmed
  • Some seasonal berries and edible flowers to garnish


  1. Place the coconut flakes, almond flour, butter and salt in a food processor and blitz until well combined.
  2. Press the mix into the cake tin making sure that the bottom and sides are covered.
  3. Place in the fridge until set.
  4. Place the yogurt, crème fraiche, cream, vanilla and rosewater in a food processor and blend until combined.
  5. While the machine is running, add the white chocolate and blend until combined. Pour the mix into a bowl and keep aside.
  6. Melt the gelatine in the microwave for 20 seconds and whisk into the cheesecake mix.
  7. Pour the filling into the cake tin and set in the fridge until set.
  8. Spread the jam over the cheesecake and garnish with berries and edible flowers.
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