JP Food: White Chocolate Cheesecake

From Tallaght, John Paul Kennedy is a self-taught cook with a passion for good old-fashioned home cooking. 

The things I love about no bake cheesecakes is that they are a great dessert for a crowd and for getting ahead as they’re best made the day before to give plenty of time to set.

This is a delicious recipe from the queen of cookery herself, Nigella Lawson.

I recently noticed someone 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!

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

Method

1. You will need a 20cm spring-form cake tin.
2. 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.
3. 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.
4. Press the mixture into the base of your tin and using the back of a dessert or wooden spoon. put in the fridge to set while you make the cheesecake filling.
5.  Beat the cream cheese in a large bowl; a wooden spoon is fine here until light and fluffy then add the melted white chocolate.
6.  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.
7. Adorn the base with the velvety creamy filling and even out with a spatula and place in the fridge overnight to set.
8. 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 new recipe I will be coming back to time and time 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!

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