The white chocolate is only a delicate presence here and, moreover, it helps the cheesecake set in the fridge overnight to a perfect, tenderly firm consistency. While I love this pale, plain and unadorned, it can be beautifully partyfied by a sprinkling of chopped pistachios and a jewel-bright scattering of pomegranate seeds.

Better brands of white chocolate are made with a high proportion of cocoa butter and real vanilla. Avoid anything with vanillin.

Keep white chocolate in a cool, dry place for about six months (it will still taste okay after this time, but will not melt as well if kept any longer).

White chocolate is technically not real chocolate as it doesn't contain any cocoa solids, but it is made primarily of cocoa butter, sugar and milk solids. White chocolate must contain at least 14% milk solids, including 3.5% milk fat. It retains a popularity all of its own as a vanilla-scented indulgence or as a decorative contrast to dark chocolates.

More white chocolate recipes

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More white chocolate recipes

Pistachio cream

A birthday cake for Dame Mary Berry

Chocolate-covered strawberries

Baklava cheesecake

Irish coffee cupcakes

No-bake strawberry cheesecake

Chocolate muffins

Chocolate traybake

Spiced rum pain perdu with lime and white chocolate whipped ganache

Bread and raspberry jam sufganiyot pudding

Christmas cookies

Chocolate and cream profiteroles

Dinosaur volcano cake

Cep soufflés

Rocky road Christmas pudding

Nadiya's bake ahead brownies

Dairy-free chocolate cake

Pancakes with berries and white chocolate

Chocolate bark

Raspberry blondies

Double chocolate brownies

Raspberry and white chocolate pavlova

Saffron, pistachio and white chocolate Viennese biscuits

Irish stout cupcakes

Buyer's guide

Storage

Preparation

Typically made with white chocolate

Blondie

Other chocolate

Dark chocolate

Milk chocolate

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