White chocolate cheesecake recipe

Published 1 September 2019

What do you eat when you get home after service? Gordon Ker of Blacklock shares his recipe

Gordon Ker founded Blacklock to serve great quality food at accessible prices. It has now grown to three branches and has a loyal following for its ‘all-in’ chops, its fabled Sunday lunch, its £5 cocktails and its cheesecake. The white chocolate pudding is Gordon’s grandma’s recipe and uses all the ingredients you’d get at home. He says “It’s unpretentious and all about substance over style – made it in big serving trays to be dolloped out at the table with a “say when” approach to portion control, just like mum does at home.”

Makes enough for 10

100g crème fraiche
275g Philadelphia cream cheese
500ml double cream
260g white chocolate buttons
250g McVities digestive biscuits
150g unsalted butter
White chocolate bar, grated into large curls


1. In a mixing bowl, beat the cream cheeses together until soft. In a second mixing bowl, semi whip the double cream and then melt the chocolate over a bain-marie until blood temperature (37*). Fold the chocolate into the cream cheese mix, and then fold in the semi whipped cream.

2. Melt the unsalted butter in a pan. crush the biscuits by bashing them in a bag with a rolling pin, being careful to keep the pieces of biscuit reasonable large and then stir them into the butter until coated all over.

3. Assemble the cheesecake by spreading the biscuit base into the bottom of a serving dish, then add the cheesecake mix topped with white chocolate shavings.

4. Leave to set in the fridge overnight.

Blacklock Soho: 24 Great Windmill Street, Soho, London, W1;
City: 13 Philpot Lane, London, EC3;
Shoreditch: 28-30 Rivington Street, Hackney, London, EC2

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