This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

BBC

White chocolate recipes

White chocolate cheesecake

White chocolate cheesecake

By Nigella Lawson

Our white chocolate recipes will delight fans of the sweet and vanilla-scented member of the chocolate family. Mix it up in our double chocolate cookies and brownies or go full-on with Nigella or Mary's white chocolate cheesecake recipes.

Buyer's guide

Better brands of white chocolate are made with a high proportion of cocoa butter and real vanilla. Avoid anything with vanillin.

Storage

Keep white chocolate in a cool, dry place for about six months (it will still taste okay after this time, but will not melt as well if kept any longer).

Preparation

White chocolate is technically not real chocolate as it doesn't contain any cocoa solids, but it is made primarily of cocoa butter, sugar and milk solids. White chocolate must contain at least 14% milk solids, including 3.5% milk fat. It retains a popularity all of its own as a vanilla-scented indulgence or as a decorative contrast to dark chocolates.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).