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Recipe Category: Dessert
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No Bake White Chocolate Cheesecake Recipe
Ingredients
Servings 8 people
- 100 g digestive biscuits
- 40 g butter
- 250 g cream cheese
- 100 g caster sugar
- 175 g white chocolate
- 150 ml double cream
- 1½ tsp vanilla extract
- decoration to taste
Method
- Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner
- Crush the digestive biscuits (100g) – I use a pestle and mortar, but you can also put the biscuits into a bag and bash them with a rolling pin too
- I don’t like to grind mine too finely as I like them to have a slightly crunchier texture
- Melt your butter (40g) and mix it with the crushed biscuits
- Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat
- Put the tin into the fridge to chill while you make the topping
- Melt the white chocolate (175g)
- I melt mine in the microwave using 20 second bursts until the chocolate is just melted, stirring in between
- You can also use a bain marie, or a saucepan over a very low heat if you prefer
- Set the chocolate aside to cool – it must have cooled to room temperature before being added to the other ingredients
- Whip the double cream (150ml) until it forms a stiff peak
- Add the cooled, melted white chocolate to the whipped cream and whisk together
- Add the cream cheese (250g), caster sugar (100g) and vanilla extract (1½ tsp) and whisk into the cream & white chocolate mixture until combined and thick
- Remove the tin from the fridge and add the cheesecake mixture
- Use a small palette knife or the back of a spoon to smooth the top (you’ll need to push it down to avoid air bubbles before smoothing)
- Refrigerate until the cheesecake has set
- About 30 minutes before you want to serve your cheesecake check it has set
- If it’s looking a little soft move it to the freezer for the remaining time to set completely before serving
- When you’re ready to serve, carefully remove the cheesecake from the tin
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Full List of Cheesecake Recipes
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