This cheesecake recipe is
my 'secret' !!
this white chocolate cheescake is
always a winner and guaranteed
to be a crowd pleaser.
Honestly, I have yet to find
someone who doesnt LOVE this cheesecake.
Normally, cheesecakes have to be prepared
hours or even days in advance to allow
it to set, not this one.
That is the beauty of this recipe,
it takes approx. 25 mins or
so prep. time and can be popped
in the fridge or freezer for
a couple minutes and can
be served immediatly...
What you will need:
For the topping:
- Half to three-quarters of a pack of tennis biscuits
For the topping:
- Half to three-quarters of a pack of tennis biscuits
- 6 tbsp caster sugar
- 75g unsalted butter
For the cream cheese:
- 400g cream cheese
- 6 tbsp icing sugar
- Juice ½ lemon
- 1 vanilla pod, or a quarter cap full of vanilla essence.
- 500 ml cream
- 150g white chocolate
Step 1: Crush the tennis biscuits into a coarse powder.
Step 2: Whisk the cream cheese in a bowl,
add the vanilla,
lemon and 3 table spoons of sugar.
Whisk till smooth.
Step 3: Melt sugar in a saucepan,
when the sugar begins to melt add the
butter, when the butter and sugar
have melted together, add the tennis biscuits.
Step 4: When the tennis biscuits are golden brown, remove
from heat and place in a bowl to cool. ( I normally, just add
them to the bowl Im going to put the cheesecake in).
Step 5: Put your cream into a bowl and whisk
until thick. Be careful not to over whisk because the cream will
seperate. Once cream is thickened, add to your cream mixture
and mix together.
Step 6: Melt the bars of chocolate.
Once melted add 3/4 to the cheese mixture.
Mix the chocolate into the cream and cheese mixture.
Then add all ingredients into your
bowl with the tennis biscuit base.
Step 7: Drizzle the remaining
chocolate over the cheesecake.
Gently shake the cheesecake,
this will cause the chocolate
to sink into the cheesecake ,
giving surprises of chocolate in
some of the bites.
This dessert is a winner !
The only problem is, that if
you make it- you will find
yourself visiting the fridge
for 'just a spponful'
till there is no more left !
- Juice ½ lemon
- 1 vanilla pod, or a quarter cap full of vanilla essence.
- 500 ml cream
- 150g white chocolate
Step 1: Crush the tennis biscuits into a coarse powder.
Step 2: Whisk the cream cheese in a bowl,
add the vanilla,
lemon and 3 table spoons of sugar.
Whisk till smooth.
Step 3: Melt sugar in a saucepan,
when the sugar begins to melt add the
butter, when the butter and sugar
have melted together, add the tennis biscuits.
Step 4: When the tennis biscuits are golden brown, remove
from heat and place in a bowl to cool. ( I normally, just add
them to the bowl Im going to put the cheesecake in).
Step 5: Put your cream into a bowl and whisk
until thick. Be careful not to over whisk because the cream will
seperate. Once cream is thickened, add to your cream mixture
and mix together.
Step 6: Melt the bars of chocolate.
Once melted add 3/4 to the cheese mixture.
Mix the chocolate into the cream and cheese mixture.
Then add all ingredients into your
bowl with the tennis biscuit base.
Step 7: Drizzle the remaining
chocolate over the cheesecake.
Gently shake the cheesecake,
this will cause the chocolate
to sink into the cheesecake ,
giving surprises of chocolate in
some of the bites.
This dessert is a winner !
The only problem is, that if
you make it- you will find
yourself visiting the fridge
for 'just a spponful'
till there is no more left !
... x x x ...
