My Favourite White Chocolate Cheesecake Recipe ðŸ°

There’s just no better way to spend a Sunday afternoon than baking*.. and there’s just no better way to spend a Sunday evening than eating whatever you’ve just baked.

*Does making a cheesecake still count as baking, considering you don’t actually bake anything?

So this Sunday, after a quick trip to Oxford Street to pick up some kitchen bits – every time I cook in the new kitchen I realise I’m missing something – I decided to spend the afternoon making this white chocolate cheesecake! If I’m honest – I’ve never been the biggest fan of a cheesecake, but experimenting by adding different flavours has made me fall in love, and when you consider how much I LOVE white chocolate ( a lot), this was bound to be a winner!

IMG_1091

Here’s what you need…

For the base…
500g Digestive Biscuits.
A few knobs of butter, melted. (Haha, knobs.)

For the uh, cheesy, chocolatey bit…
600g White Chocolate (It doesn’t matter what brand, these bars are only 49p each from      Lidl)
300g Philadelphia cream cheese
250g Mascarpone cheese
300ml Double cream

For the topping…
I used some fresh strawberries, my favourite!

IMG_1054

It’s really easy to make, to start crush up all the biscuits, I used a blender just to speed it up a bit but if you do use a blender, crush about a quarter of the biscuits at a time or the blender might get a bit jammed!

IMG_1060

IMG_1064

Add a few lumps of butter to the crushed up biscuits and mix. Be cautious here – too much butter and the base will be soggy, too little and be base will crumble! I used about 3 tbsps.

IMG_1068

Once thats all mixed up, pop it into a cake tin. I lined my cake tin with these little liners I found in the pound shop, just to protect the tin! Spread the base mixture all around the tin and then pat it down nice and firmly with the back of a spoon. Pop this in the fridge for about 30 minutes to set while you prepare the rest.

IMG_1067

IMG_1070

Now, it’s time to melt all of the chocolate in a pan on low heat, stirring constantly so it doesn’t burn and stick to the bottom!

IMG_1071

In a separate bowl, mix together the mascarpone cheese and the philadelphia, making the mixture all light and fluffy! Next pop in the double cream and keep mixing.

IMG_1072

IMG_1075

IMG_1081

Finally, add the melted chocolate and mix – don’t worry if it starts to look like it’s curdling – just keep mixing!

IMG_1082

IMG_1083

Once the base is set, spoon the mixture on top and smooth is out on the top. Pop it back in the fridge to set for about two hours!

IMG_1085

IMG_1090

And there you go, decorate the cake however you like , I just popped loads of strawberries in the centre. It’s amazing!

IMG_3309

Enjoy! x

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s