This is a really delicious white chocolate cheesecake, that we were serving at the pub I work in.
It was only meant to be on for a week, but stayed on for about 6 weeks.
This cheesecake is very rich, but light and fluffy.
- 300g biscuits (I used half Digestive, half chocolate chip cookies)
- 80g butter, melted
- 375g double cream
- 750g cream cheese
- vanilla extract/flavouring (not essential)
- 500g white chocolate (Plus extra to drizzle on top!)
(I know it gets expensive, but I would recommend using a more upmarket, nice tasting white chocolate!)
1. Break the biscuits into crumbs. I did this in a food processor, but you can put them in a ziploc bag and bash them with a rolling pin.
2. Add the melted butter, and mix.
3. Squash the breadcrumbs into a cake tin until it is very compact. Put it in the fridge to cool.
4. Break the white chocolate up and melt it in the microwave (in small bursts) or over a double boiler. When it has melted, leave it to cool on the counter.
5. Whip the double cream in a large bowl.
6. Mix the cream cheese and vanilla (1tsp-1tbsp depending on how you like the taste) into the cream.
7. Add a large spoonful of the cream cheese mixture into the cooled but melted white chocolate, give it a mix, then add all of the white chocolate into the cream cheese.
8. When it is all evenly mixed, pour the filling over the biscuit base and smooth it over at the top.
9. Leave to cool in the fridge for about an hour, then melt the extra white chocolate and drizzle it over the top. Put back in the fridge and cool for a further 2 hours. This cheesecake needs to be cooled for 3 hours in total.