White Chocolate Bistro Cheesecake with Pine Nuts & Apricot Glaze

Cook Time 1 hour

Servings 10 - 12


1½ cups sweet biscuit crumbs
100g butter, melted

750g cream cheese, softened
1 cup caster sugar
3 eggs, lightly beaten
1 cup sour cream
250g white chocolate, melted and cooled slightly
¾ cup pine nuts

1 tablespoon apricot jam


Combine the biscuit crumbs and butter. Press into the base of a greased and fully paper lined 24cm springform pan (ensure the paper extends 5cm above the top of the pan). Chill.

Preheat the oven to 160°C.

Beat the cream cheese and sugar with an electric mixer until just smooth. Beat in the eggs then stir through the sour cream and chocolate. Pour the filling over the prepared base. Sprinkle over pine nuts.

Bake in the oven at 160°C for 40–45 minutes or until just set. Cool in the oven with door ajar. Chill.

Melt the apricot jam in a saucepan over a gentle heat and then strain. Brush over the cheesecake before serving.


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