We’ve always believed that great food is best shared – be it our All In, Sunday Roast, good wine or even the odd bottle of Negroni for the table.  

Fewer things say “Chop Love” quite like our White Chocolate Cheesecake. It’s a much-loved cuddle in a bowl, carried through the restaurant and generously doled out at the table with a “say when” approach to portion control. It’s had our hearts for such a long time – so much so, we’ve lost count of the occasions we’ve reached for a pen, come the end of dinner, and with a knowing wink scribbled the recipe across the backs of our pads.

So in honour of National Cheesecake Day on 30th July, we’re officially letting the (cheesecake-loving) cat out of the bag. Whether you’re hosting a summer dinner party, marking the date in sweet style, or simply in need of a creamy pick-me-up, this easy-to-make, rather hard-to-resist dessert is our gift to you.

It’s the kind of dessert that fits every season and every table. Ideal to make up to an hour before showtime, but leave to chill overnight for optimum results. Now, grab your spoon, white chocolate buttons, and your favourite people, and celebrate cheesecake the Blacklock way.

Straight from our kitchen to yours, here’s how to whip up your own slice of comfort. Feeds a family – or fewer, depending on willpower…

Soften the Filling
In a large mixing bowl, beat the cream cheese and crème fraîche with a spatula until smooth and combined. Set aside.

Whip the Cream
In a separate bowl, semi-whip the double cream using an electric whisk. You’re aiming for soft peaks—fluffy, but not too firm.

Melt the Chocolate
Gently melt the white chocolate buttons over a bain-marie until smooth and glossy. Aim for 37°C (just warm to the touch).

Bring It All Together
First, fold the melted chocolate into the cream cheese mix using a gentle figure-of-eight motion. Then, fold in the whipped cream until the filling is light, creamy, and fully blended.

Make the Base
Melt the butter in a saucepan. Crush the digestive biscuits in a bag with a rolling pin (or whatever takes your fancy) being careful to keep the pieces of biscuit reasonably large and stir into the butter until evenly coated.

Layer & Chill
Press the biscuit mixture into the base of your serving dish. Spoon the cheesecake mixture on top and smooth the surface. Finish with generous white chocolate curls.
Leave to set for at least an hour, though overnight in the fridge delivers ultimate cheesecake bliss.

Chef’s tip – don’t forget a second slice for breakfast the next morning. Seriously.