Today, I bring you a recipe for the most incredibly soft and luxurious cheesecake you will ever taste. It is a white chocolate cheesecake, with a digestive biscuit base and topped with raspberries and milk and white chocolate shavings. YUM. Also I have to say its super easy so its perfect if you’re a beginner.
You will need:
250 g mascarpone cheese
300 g original Philadelphia cheese
250 ml of extra thick double cream
400 g of white chocolate
500 g of digestive biscuits
1 & 1/2 tbsp of butter
2 tbsp of icing sugar
Milk and white chocolate flakes
So to start of with, just butter up your baking tin, I used a 23 cm spring-form round tin.
Then, in a food processor crush the biscuits until they are completely ground. Alternatively you can do this by putting the biscuits in a bag and smashing them to tiny pieces (great way to relieve some stress).
Then add in your butter. Place the butter on your hands and mix it in well, until there are no lumps of butter left.
That’s your base done. Place in the tin and press hard so its sturdy and wont crumble when you take it out of the tin. Leave in the fridge for approx 30 minutes.
While your base is in the fridge, its time to start on the actual cheesecake. In a bowl, mix your mascarpone cheese, Philadelphia cheese and the double cream. Whisk away until they are all mixed. When that is mixed well, add in the icing sugar and whisk again.
Leave that to a side, and melt your white chocolate. When the chocolate is all melted, add it into the creamy mixture.
When its been 30 minutes, take the base out of your fridge and add in the creamy mixture. Make sure to even it out.
Leave in the fridge further for 4-5 hours.
Once the time is up, you can add your toppings. I went for raspberries because they compliment the white chocolate nicely. I also added white and milk chocolate shavings.
That is your cheesecake done and ready to serve.
This recipe was a definite winner in my family. I hope you enjoyed this post and let me know if you try it. See you soon.