White Chocolate Cheesecake
Wow your guests this Christmas with this simple and deliciously creamy Philadelphia Cheesecake! Serves 18
Prep time 30 minute
Chilling time 2 hours
What you will need... • 300g packet of chocolate digestive biscuits, blitzed to fine breadcrumb texture • 60g of butter, melted and cooled • 4 x 180g packets of Philadelphia full fat cream cheese • 100g of icing sugar
• 500g white chocolate • 100g bar of dark chocolate (at least 70% cocoa solids) • Handful of berries such as raspberries, pomegranate and redcurrants or anything in season
1
To make the base... Mix biscuit crumb with melted butter and press hard into a 23cm spring form tin lined with parchment paper using back of a wooden spoon. Chill in fridge for 30 minutes.
To make the filling... Mix Philadelphia and icing sugar together in a bowl gently. Melt chocolate in a heatproof bowl set over a pan of simmering water, (making sure bottom of bowl doesn’t touch the water).
2
Add Philadelphia mixture to bowl of chocolate one large dollop at a time, mixing vigorously until mixture looks uniform, smooth and silky. At this point tip remaining Philadelphia mixture into chocolate mixture and mix until completely incorporated. Pour mixture over biscuit base, smoothing off with back of a spoon. Pop the cheesecake in fridge for 2 hours.
3
To decorate... To decorate use a swivel peeler to peal the dark chocolate into curls. Remove cheesecake from tin, carefully peel away the parchment and top with the chocolate curls and seasonal fruit.
NUTRITIONAL INFORMATION (133g per serving) Energy 541 Kcal,Fat 35g (of which Saturated Fat 22g), Sugar 41g, Sale 0.9g. This deliciously moreish treat should be enjoyed little and not very often!