Food with Passion: Heavenly White Chocolate Cheesecake
The things I love about no bake cheesecakes is they are a great dessert for a crowd and for getting ahead as they are best if made the day ahead to give them plenty of time to set.
This is a delicious recipe from the queen of cookery herself Nigella Lawson.
I recently noticed someone who’d made it and tagged Nigella on twitter claiming how delicious it was and I thought to myself I need to give this recipe a bash.
Boy am I glad I did! I made this cheesecake twice over the past two weekends and to both my disappointment and happiness everybody went back for seconds leaving me only a tiny slither for my evening cup of tea that evening!
The base is made using ginger nut biscuits which adds a delicious hit of spice and the cheesecake mixture while luxurious is as light as a cloud, velvety, creamy and completely moreish!
Ingredients: (serves 6-8)
For the base:
175g ginger nut biscuits
50g unsalted softened butter
For the filling:
300g cream cheese at room temperature (must be full fat)
300ml double cream
200g good quality white chocolate
1 teaspoon good vanilla extract
1 teaspoon of fresh lemon juice
Scattering of crushed mini-eggs on top (they’re available now)
Method:
- You will need a 20cm spring-form cake tin.
- Break up the white chocolate into bite size pieces and melt in a glass bowl over a pot of simmering hot water, ensuring the bowl does not touch the water. Once the water comes to a boil reduce the heat to simmering point and allow the chocolate to melt slowly, mixing only every now and then with a spatula. Set aside to allow to cool for 10 minutes.
- For the base pop the ginger nut biscuits into a food processor and blitz to a sand like consistency then add the butter and blitz until the mixture starts to clump together.
- Press the mixture into the base of your tin and using the back of a dessert or wooden spoon. Set aside on the fridge to set while you make the cheesecake filling.
- Beat the cream cheese in a large bowl; a wooden spoon is fine here until light and fluffy then add the melted white chocolate.
- Whip the cream in a separate bowl then gently fold into the white chocolate mixture until nice and combined. Then add the lemon juice and vanilla extract and give one final mix through.
- Adorn the base with the velvety creamy filling and even out with a spatula and place in the fridge overnight to set.
- Before serving I crush one ginger nut biscuit and crumble on top of the cheesecake for extra texture and flavour – serve and enjoy.
This is a recipe I come back to over and over again!
Really quick and easy to make but utterly delicious and heavenly to eat. I was quite surprised by how light it is in consistency hence why it’s so easy to go back for more!
The white chocolate and vanilla don’t overpower they add a subtle delicate presence and well-rounded flavour which will be adored by your guests!
