Here is my latest recipe for a delicious white chocolate cheesecake. It is beautifully creamy and sweet and I'm sure that once you've tried it you'll definitely be reaching for a second slice (if there's any left that is!)
Recipe serves 8-10
Aproximately 1 hour to make but will need to chill for 2-3 hours or overnight,
250g philadelphia cream cheese
250g mascarpone cheese
284ml double cream
400g white chocolate
100g digestive biscuits
50g of butter
Fruit for topping (I used white chocolate curls instead)
Crush the biscuits until completely ground. Add he melted butter until desired crumbly consistency.
Add the biscuit mixture to a 20cm cake tin and pat till flat with the back of a spoon. Leave to set in the fridge for approximately 30 minutes.
Break the chocolate up and begin melting it in a glass bowl over a small pan of hot water on a low heat. Make sure the bottom of the bowl isn't touching the surface of the simmering water below, Stir occasionally to prevent sticking once almost all melted remove from the pan and set aside to cool slightly.
Beat gently together the cream, philadelphia and mascarpone cheese, dont over beat or it will go too stiff. Add the melted chocolate to the mixture and stir in. The mixture may seem slightly 'curdled' just continue whisking.
Spoon the mixture over the biscuit base. Return to the fridge to cool for around 3 hours or over night. Finally decorate with your desired topping.
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