Philadelphia white forest cheesecake
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  • Prep time 25 '
  • Total time 265 '


  • For the base:
  • 250 g OREO cookies (or chocolate biscuits)
  • 100 g butter, melted, plus extra for greasing
  • For the filling:
  • 60 ml boiling water
  • 2 tsp gelatine
  • 500 g Philadelphia Original, at room temperature
  • 150 g caster sugar
  • 1 tsp orange zest
  • 200 g white chocolate, broken into chunks
  • 250 ml double cream, lightly whipped
  • To decorate:
  • 0.5 x 425 g tin of cherries in syrup, drained
  • 100 g dark chocolate, broken into shards


  • Place the biscuits into a resealable plastic bag, then use a rolling bin to crush them into small pieces. Transfer to a bowl and stir in the butter until combined.
  • Grease a 22 cm springform tin with some butter, then press the biscuits firmly into the base to create an even layer. Refrigerate until needed.
  • Stir the boiling water into the gelatine, then set aside to cool.
  • Beat the Philadelphia cream cheese, sugar and orange zest until smooth.
  • Microwave the white chocolate in 30-second intervals, stirring between each, until smooth.
  • Stir the gelatine into the Philadelphia cream cheese filling, then fold in the whipped cream and melted white chocolate until combined.
  • Spread the filling into the tin and refrigerate for at least four hours or until set.
  • Carefully remove the cheesecake from the tin, then spread the cherries and dark chocolate shards over the top to serve.


Nutritional Information

Typical values Per Serving
Energy 2223.6 kj
Energy 531.0 kcal
Fat 38.4 g
Carb 43.7 g
Protein 5.8 g
Saturated fat 22.3 g
Salt 0.0 g
Dietary fibre 0.8 g
Sugars 30.9 g