White Chocolate-Cherry Cheesecake

by Leah Halmagyi


  • 250g Shredded Wheaten biscuits, crushed
  • 125g unsalted butter, melted
  • 500g cream cheese*
  • 100g sour cream
  • 4 eggs
  • 2 egg yolks
  • 150g caster sugar
  • 2 tsp vanilla paste
  • 150g white chocolate, melted and cooled
  • 2 cups frozen cherries, halved


1 Preheat oven to 150°C. Mix the biscuits and butter, then press into the base and sides of a lined 22cm cake tin. Refrigerate until firm.
2 Combine the cream cheese, sour cream eggs, yolks, sugar and vanilla in a food processor and purée until very smooth. Add the chocolate and pulse to combine. Pour into the biscuit base. Scatter the cherries on top. Place a tray of water on the bottom of the oven, then bake for 45-55 minutes, until just firm. Cool on a wire rack.