White chocolate cheesecake recipe
A super simple and indulgent dessert, this cheesecake is great for feeding a crowd.
Ingredients
- 2 handfuls white chocolate shavings (to top)
- 100 g crème fraîche
- 275 g cream cheese (like Philadelphia)
- 500 ml double cream (heavy cream)
- 260 g white chocolate buttons
- 2 handfuls white chocolate shavings (to top)
- 3.5 oz crème fraîche
- 9.7 oz cream cheese (like Philadelphia)
- 17.6 fl oz double cream (heavy cream)
- 9.2 oz white chocolate buttons
- 2 handfuls white chocolate shavings (to top)
- 3.5 oz crème fraîche
- 9.7 oz cream cheese (like Philadelphia)
- 2.1 cups double cream (heavy cream)
- 9.2 oz white chocolate buttons
- 1 x 250g (8.8oz) pack of digestive biscuits (like McVitie's)
- 150 g unsalted butter
- 1 x 250g (8.8oz) pack of digestive biscuits (like McVitie's)
- 5.3 oz unsalted butter
- 1 x 250g (8.8oz) pack of digestive biscuits (like McVitie's)
- 5.3 oz unsalted butter
Details
- Cuisine: British
- Recipe Type: Cheesecake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 5 mins
- Serves: 10
Step-by-step
- First, make the cheesecake base. Crush the biscuits by bashing them in a bag with a rolling pin, being careful to keep the pieces of biscuit reasonable large.
- Melt the unsalted butter in a pan then stir in the crushed biscuits until coated all over.
- Add the buttery biscuit to a serving dish, pressing it into an even layer.
- Now make the cheesecake filling. In a mixing bowl, beat the cream cheese and crème fraîche together until soft.
- In a second mixing bowl, semi-whip the double cream.
- Melt the white chocolate buttons over a bain-marie until blood temperature (37°C/99°F).
- Fold the chocolate into the cream cheese mix, then fold in the semi-whipped cream.
- Add the cheesecake filling to the biscuit base and top with white chocolate shavings.
- Leave to set in the fridge overnight.
This recipe is courtesy of London steakhouse Blacklock. Photography by Rebecca Hope.
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New York-style cheesecake with berry compote
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