Easy To Make Cheesecake

 

Hey everyone this blog post is for any budding bakers. Below is a tried and tested recipe for an easy to make (no-bake) white chocolate cheesecake. I made this recipe yesterday and although it is easy to make it does take a lot of time to set. If you want to make this cheesecake for a specific occasion, make sure you make it the day before. The setting time is around 6-7 hours. 

I have typed out the ingredients and method and I have also included the link to the original website too. I’ve tried to make it as easy to follow for anyone who has never made cheesecake before. 

The original website suggests fruit as a topping and this is generally what you will find with cheesecake recipes but I opted for a sweet tooth cheesecake. I used white chocolate buttons, coloured sprinkles and some Cadbury white shavings. 

I’ve just tucked into a slice of this and it was absolutely delicious if I do say so myself. I got thumbs up from the family too. The topping is very creamy and its worth the wait. Although it does contain 400g of white chocolate it’s not overly sweet. The biscuit base complimented it perfectly. I  broke up the biscuits into small pieces before blending them. It was almost like dust when I was done but I honestly think this made the base all the better.  

If cheesecake was your next baking challenge or if you’re just craving cheesecake deliciousness then give it a go. It’ll be worth the wait, I promise. Don’t forget to let me know how you get on if you try it. Send pictures.

 

Caz xx 

Ingredients:

300g digestive biscuits

150g unsalted butter (plus extra for greasing)

400g white chocolate (I used Cadbury White)

300g cream cheese (I used Philadelphia)

250g mascarpone

300ml double cream

You can also use toppings of choice

I used white chocolate buttons, white chocolate shavings & sprinkles

 

Method:

Crush biscuits in a blender until completely ground. Add the butter and blend again. If your blender doesn’t mix this all together, you can blend the last remaining mixture with your hand, most of the work will have been done. 

 

Have your 8” or 10” tin greased and ready to use. Add the biscuit mixture to the tin and make sure it is flat. Leave to set in the fridge for around a half hour.

 

Begin melting your chocolate of choice in a heatproof bowl over a pan with hot water on low heat to prevent the chocolate burning and sticking. Stir the chocolate as you’re melting it. Remove from heat once is has completely melted and leave to cool for 10-15 mins. Make sure it stays liquid.

 

While the chocolate is cooling whisk the cream cheese and mascarpone together. Add the double cream and keep whisking until the mixture holds together. Add the chocolate and whisk until they have combined completely. 

 

Spoon the mixture over the set biscuit mixture and smooth down the top. Return to fridge and cool for around 6 hours or until the topping has set. You can now add your toppings of choice and serve.

 

This should serve 8-10. 

Original recipe website:

https://www.bbcgoodfood.com/recipes/white-chocolate-cheesecake?fbclid=IwAR2B7wD4eqPoRaW5le5Yat8CIgPp0B3enEJup-EbEMhOwG8sSHCpF8dxxA4