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Lifestyle Collection

White Chocolate Cheesecake recipe


 

You may not have known this, but March 6 is National White Chocolate Cheesecake Day, and while an American-born initiative and one very few people celebrate – it’s the perfect opportunity to bake a tasty dessert. So, in recognition of the humble cheesecake, why don’t you try out Nigella Lawson’s recipe below and share it with a neighbour, friend or family member.

 

The cheesecake originated in Ancient Greece and can take on many different flavours, but this white-chocolate version only has a gentle taste, providing a rounded vanilla flavour with a firm consistency.

 

Equipment

-    1 x 20cm/8-inch springform cake tin
-    Silicone spatula
-    Food processor (if available)
-    Serving spoon
-    Wooden spoon
-    Large bowl

 

Ingredients

Base:

-    175 grams gingernut biscuits
-    50 grams soft unsalted butter

 

Filling:

-    200 grams white cooking chocolate
-    300 grams full-fat cream cheese (at room temperature, drained of any liquid)
-    300 millilitres double cream
-    1 teaspoon fresh lemon juice
-    1 teaspoon vanilla extract

 

Method

Base:

1. Blitz the gingernut biscuits in a food processor until almost crumbs. Add the butter and blitz until the mixture starts to clump. If you do not have a food processor, crush the biscuits in a bag and stir melted butter into the crumbs until well mixed.
2. Press the mixture into the cake tin and smooth with the back of a serving spoon.
3. Place the tin into the fridge while preparing the filling.

 

Filling:

1. Roughly chop the white cooking chocolate and melt in a heatproof bowl over a saucepan of water. Melt slowly, stirring occasionally with a spatula. Put aside for about 10 minutes until cooled but still melted.
2. Beat the cream cheese with a wooden spoon in a large bowl until soft. Fold in the cooled white chocolate gently.
3. Whip the cream softly until thickened and fold in half of the white chocolate mixture. Add the rest of the white chocolate, then fold in the vanilla extract and lemon juice before adding the mixture to the biscuit-lined tin.
4. Smooth the mixture, cover with cling wrap, and refrigerate overnight.
5. When ready to enjoy, let the cheesecake sit out of the fridge for 10 minutes before unclipping the springform tin and cutting to serve.

 

For Nigella’s full recipe, additional tips, and more, visit: https://www.nigella.com/recipes/white-chocolate-cheesecake.

 

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