White chocolate cheesecake with cranberry compote from Sweet (page 203) by Yotam Ottolenghi and Helen Goh

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata from publisher: Decrease oven temperature to 325°F/170°C and increase baking time to 60–70 minutes.

  • Jane on November 24, 2019

    A lovely cheesecake. The sweetness of the cheesecake (with 600g/21oz of white chocolate!) is well balanced with the cranberry raspberry compote. I made it a day ahead and followed the recipe and it worked perfectly.

  • aargle on June 20, 2018

    Another fabulous recipe. One of the best baked cheesecakes that I have made. The only problem was I couldn’t get fresh or frozen cranberries so next time will just use raspberries. I reconstituted dried cranberries but felt they were too sweet in the compote.

  • Rradishes on January 19, 2018

    Made this on NYE and it’s the first recipe I tried out of this book. Was so excited considering all the great book reviews and the combination of white chocolate seems foolproof. Unfortunately I won’t be making this again. The cheesecake was too dense for my liking and the flavor of white chocolate was too rich for me.

  • Charlotte_vandenberg on December 26, 2017

    Made this for Christmas dinner, after dinner this was enough for 16. I didn’t purée and sieve the raspberries for the compote, I just added them at the end of cooking time. Also added extra water since the compote was very thick. The cheesecake was a very big success, everybody loved it.

  • dinnermints on November 12, 2017

    Took this to a friend's crab feed, and once word got around, it disappeared very quickly. I don't think I had a post-cheesecake conversation that didn't involve how good it was (and it was gorgeous-looking). Not too sweet, and then the sweet-tart topping with it was the perfect foil. Next time I'd make it the morning before the evening I wanted to serve it, and possibly do some prep the day before that if need be. It took me around 90 minutes to get it in the oven, with a few distractions. It would be better to chop the nuts rather than put them in a food processor for consistency's sake. I didn't notice distinct chocolate chunks in it, so maybe I could have let the melted chocolate mixture cool longer.

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