White Chocolate Cheesecake

I got a little bit of good news this week, and to celebrate I decided to make my favourite cheesecake. I first had this in Oxford while waiting to go to an art show, and it was so delicious I asked the chef very politely if I could have the recipe. I still have that scrap of paper which on one side has the menu for the restaurant, and on the other a very hastily scribbled recipe. Somehow this makes the recipe just a little bit more special.

This cheesecake does not require any baking and can be whipped together in about 20 minutes if you are in a rush. I think it is fantastic and we often have it for Christmas as a special dessert. It is also lovely in the summer with some fruit.

Please do give this recipe a try, I actually had all of these ingredients in my fridge anyway so I had no excuse. The simplicity of these ingredients means that the cheesecake has a simple yet rich flavour.

This recipe has the standard ingredients for the base of the cheesecake, butter and biscuits. The filling itself has only got four ingredients; white chocolate, cream cheese, double cream and icing sugar.

Some of these ingredients need a little bit of preparation before they are mixed with the other ingredients. The biscuits need to be crushed into biscuit crumbs. The cream cheese needs to be softened so that it is smooth. Finally, the double cream needs to be lightly whipped. Actually the white chocolate needs to be melted too. So nearly all of the ingredients need a little preparation. Trust me, it is worth it in the end!

To start this recipe prepare the base for the cheesecake. Melt the butter in a saucepan. While it melts it might be a good time to prepare the biscuit crumbs. Once the butter is fully melted add the biscuit crumbs. Don’t worry too much if it doesn’t feel very incorporated, just do you best to cover all the crumbs with the melted butter. It should end up being this lovely golden brown colour.

Now grab the dish you are going to put your cheesecake in. Get all of the buttery biscuit crumbs out of the saucepan and smoosh it down into the dish. Flatten the mixture as best you can and then place it in the fridge for a bit to harden.

Melt the white chocolate, and while this melts whip the double cream. When it is slightly stiff set it aside. Now grab the cream cheese and with a spoon soften it. Add this to the cream and mix. When the chocolate has melted add this and also the icing sugar.

You should now have a lovely mixture just like this! Grab the buttery biscuit base out of the fridge and pour the filling on top. Smooth it down until it is flat.

Your cheesecake should look like this! Now place it lovingly in the fridge for 2 hours.

Finally lovingly take it out of the fridge and consume. It is better to prepare this in a loose bottom tin because that makes placing the cheesecake on a plate and serving a lot easier. This recipe will continue to be one of my favourites for a long long time, and it is the best cheesecake recipe I have ever tried. The simpleness of the flavours means that you can add whatever you would like to the dessert, or just keep it simple. Let me know what you think!

White Chocolate Cheesecake

175 g digestive biscuits
75g butter
250 g cream cheese
250 ml double cream (lightly whipped)
250 g white chocolate (melted)
75 g icing sugar

1. Melt butter in a saucepan and crush the biscuits while the butter melts.
2. Add the biscuits to the butter and mix until all the biscuit crumbs are covered.
3. Put the biscuit crumbs in a dish and flatten using a spoon. Put the dish in the fridge whilst preparing the topping.
4. Soften cream cheese, add icing sugar and beat until smooth.
5. Fold in melted white chocolate and then fold in lightly whipped cream.
6. Pour this on top of the buttery biscuit base and smooth.
7. Place in fridge for 2 hours