How To Make White Chocolate Cheesecake
This no-bake white chocolate cheesecake offers a heavenly bite made with a crumbly biscuit crust, topped with a dreamy cream cheese filling.
Ingredients
- 300 g digestive biscuits
- 150 g unsalted butter, melted, plus extra to grease
- 400 g white chocolate, broken into pieces
- 300 g full-fat cream cheese , such as Philadelphia
- 250 g mascarpone
- 300 ml double cream
- 200 g strawberries, or raspberries, for serving
Instructions
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Crush the biscuits in a food processor until completely ground. Add butter and whizz again until it reaches a crumbly consistency.
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Grease and line the base of a round 9-inch loose-bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 minutes.
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Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on low heat. Stir occasionally to prevent sticking.
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Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
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Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape.
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Add the melted chocolate and whisk until just combined.
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Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 6 hrs until the topping is set.
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Decorate with desired fruit.
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Serve and enjoy.
Nutrition
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