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White Chocolate And Wasabi Cheesecake

Pooja Dhingra for The Foodhall Cookbook
This no-fuss cheesecake shapes up with a crushed biscuit base, topped off with cream cheese, wasabi (yes, really!) and a white chocolate filling. The heat from the wasabi is balanced out by the white chocolate, making for a nuanced dessert layered with complex flavours.
Prep Time 6 hrs
Cook Time 7 mins
Course Dessert
Servings 9


For The Crust:

  • 200 gm digestive biscuits
  • tbsp / 50 gm butter
  • tbsp / 50 gm caster sugar

For The Filling:

  • 13 tbsp / 200 gm Philadelphia cream cheese
  • 13 tbsp / 200gm condensed milk
  • tbsp / 100ml whipped cream* (have a read here, for home hacks for whipping up your own whipped cream)
  • 1 tbsp  / 15ml lemon juice
  • 5 tbsp / 75ml melted white chocolate
  • 1 tsp / 5gm wasabi paste
  • tbsp / 25gm gelatin
  • ¼ cup  / 60ml water


For the crust

  • Crumble the digestive biscuits with a rolling pin or food processor. 
  • Melt the butter in a saucepan. Remove from heat. Add the digestive biscuit crumbs and caster sugar; mix well.
  • Bake at 165°C / 330°F for 5-7 minutes. Allow to cool.

For the filling

  • Whisk the cream cheese and condensed milk with a blender.
  • In a separate bowl, beat the cream until thick. Then add it to the cream cheese mixture.
  • Fold in the lemon juice. Gently mix in the melted chocolate and wasabi paste till properly combined.
  • Mix the gelatin with the water and heat gently, stirring all the time until the gelatin dissolves properly. Remove from heat and allow to cool. Strain it through a sieve.
  • Add the cooled gelatin in a thin stream to the mix, making sure to whisk well so that there are no lumps. Pour this into the prepared tin. Cover and refrigerate for 4-6 hours.
Keyword no bake dessert, pooja dhingra recipes, the foodhall cookbook, wasabi cheesecake, white chocolate cheesecake