White Chocolate Cheesecake
In a recent competition my white chocolate cheesecake got hailed as a 'revelation' by one judge Elke O'Mahony Which really got me smiling.
This cheesecake is just as simple to make as my Malteaser one and After Eight one and equally as delicious. The great thing about these cheesecakes is the can be made in advance, even the day before which will take the pressure off if you have a few for dinner. In this recipe i'm using Oaty biscuits for the base but you can use whatever ones you like. The Oaty ones give a great bite and don't gel too tightly together.
And there we have it, a very simple recipe for white chocolate cheesecake
This cheesecake is just as simple to make as my Malteaser one and After Eight one and equally as delicious. The great thing about these cheesecakes is the can be made in advance, even the day before which will take the pressure off if you have a few for dinner. In this recipe i'm using Oaty biscuits for the base but you can use whatever ones you like. The Oaty ones give a great bite and don't gel too tightly together.
Serves 6-8:
1 pint of double cream
300g soft cheese
3 oz sugar
15 oatmeal biscuits
2 oz butter
200g white chocolate
Method
Put the oatmeal biscuits into a large strong sandwich bag and bash with a rolling pin or put through a blender to crush up. Melt down the butter over a medium heat and pour over the crushed biscuits in a bowl and mix thoroughly.
Put the mix into ring moulds on a baking sheet or a spring release cake tin and firm down to form a compact even layer. Place in a fridge for a half hour.
In a heat proof bowl melt 190g of the chocolate over a pot of simmering water. Keep 10g aside to shave over the top at the end.
Place the soft cheese and sugar into a bowl and pour in the double cream. Whisk this mix until it starts to firm. Add in the melted chocolate and fold into the mixture. Spoon the mixture over the top of biscuit base and shave some white choc over the top. Refrigerate until needed.
Put the mix into ring moulds on a baking sheet or a spring release cake tin and firm down to form a compact even layer. Place in a fridge for a half hour.
In a heat proof bowl melt 190g of the chocolate over a pot of simmering water. Keep 10g aside to shave over the top at the end.
Place the soft cheese and sugar into a bowl and pour in the double cream. Whisk this mix until it starts to firm. Add in the melted chocolate and fold into the mixture. Spoon the mixture over the top of biscuit base and shave some white choc over the top. Refrigerate until needed.
And there we have it, a very simple recipe for white chocolate cheesecake
No comments:
Post a Comment