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!
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!
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!
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.
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.
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!
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.
Finally, add the melted chocolate and mix – don’t worry if it starts to look like it’s curdling – just keep mixing!
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!
And there you go, decorate the cake however you like , I just popped loads of strawberries in the centre. It’s amazing!