Baked white chocolate and cheese tart

For those who thought there was no way to improve upon cheesecake: try this white chocolate cheesecake with a crispy base made with amaretti biscuits and coconut. Pair it with a glass of Nederburg Winemaster's Reserve Noble Late Harvest.

Serves: Serves 6 to 8


24 amaretti biscuits
1 T flour
2 T desiccated coconut
4 T melted butter
2 cups room temperature Simonsberg traditional cream cheese
1 cup good quality melted white chocolate
1 cup cream
3 eggs
2 t vanilla extract
1 t grated lemon zest
juice of 2 lemons
to serve: seasonal


Preheat the oven to 120º C.

Place the amaretti biscuits into a food processor with the flour, coconut and melted butter and pulse until a soft crumbly texture. Press down in a large quiche or tart pan.

Combine the cream cheese, white chocolate, cream, egg, vanilla, lemon zest and juice and mix well. Pour into the biscuit lined tart case and bake for 15 minutes.

Turn off the oven and allow the tart to stand in the oven for a further 15-20 minutes. Allow to cool and refrigerate for 1-2 hours before serving. Serve at room temperature with seasonal fruit like fresh figs, pears or berries. Pair with Nederburg Winemaster’s Reserve Noble Late Harvest.

Recipe by Jacques Erasmus

Photograph by Mickey Hoyle

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