Dry White Port & White Chocolate Cheesecake

A not too sweet dessert perfectly served with Churchill’s elegant and dry aged white port, matching the crispy saltiness and aromas of dried apricots and orange.

Churchill's Dry White Port & White Chocolate Cheesecake

White chocolate cheesecake ingredients

200g cream cheese

200g heavy cream

300g white chocolate – Ivoire 32%, Valrhona

2 eggs



White bread, for example levain or baguette

4 tbsp olive oil of high quality

1tsp sea salt

1 dl (½ cup) peeled and roasted almonds

1dl (½ cup) soft dried apricots

½ dl (¼ cup) yellow raisins

White chocolate cheesecake directions

  • Warm up cream cheese and cream. Whip in the two eggs
  • Put the chocolate in a bowl and pour over the warm mixture. Stir everything and mix with a stick mixer for two minutes.
  • Turn the oven on 95 degrees. Pour the batter into an oven form (or several smaller)
  • Bake the cake for about one hour.
  • Chill and let settle. Serve the cake cold or slightly warm.

Crumble directions

  • Turn the oven on 160 degrees. Slice the bred into 1 cm slices. Spread them out on an oven plate. Gently pour some olive oil and sea salt over the bread.
  • Roast in the oven for about 15 minutes, or until the bread has a nice golden-brown surface.
  • When chilled, break down the bread into small pieces and blend with chopped apricots, raisins and almonds. Taste and if necessary, add some more olive oil and sea salt.

This unique recipe was created by @krillano with the collaboration of Valrhona Nordics to pair with our award-winning Dry White Port.

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