Cheescake… Oh my life… I’m a big, big, big fan of them! For a long time I’ve been using this recipe, obviously adding here and there different components to give it a bit of a twist from time to time.

  • 300g philadelphia cream cheese
  • 250g mascarpone cheese
  • 300ml double cream
  • 2 x 300g white chocolate bar. You can use any type of chocolate and even use less
  • 500g biscuits e.g. digestives
  • Few knobs of butter
  1. Crush the biscuits until completely ground. Add butter (either in food processor or gently heat on hob) until desired crumbly consistency.
  2. Add the biscuit mixture to a cake tin and pat till flat. TIP: Key is to use the right amount of butter to bind the biscuit together; too little, and it will be really crumbly; too much and it will become soft. Leave to set in the fridge for approximately 30 minutes.
  3. Begin melting the chocolate in a glass bowl over a a small pan of hot water on a low heat. Stir occasionally to prevent sticking.
  4. Mix the philadelphia and mascarpone cheese together with a whisk; hand or electric. Add double cream and whisk. Finally, add melted chocolate to the mixture and whisk. The mixture may seem slightly ‘curdled’ just continue whisking.
  5. Spoon the mixture over the cooled and set biscuit base. Return to the fridge to cool for as long as possible, until the topping is set.

Add the biscuit mixture to a cake tin and pat till flat

I add a layer of Dulce de Leche

And some chocolate chips

Add the white chocolate-cream cheese-mascarpone mixture on top and leave to set!

Add fresh fruit on top if you like…

Or more chocolate chips!


One thought on “Talking About: White Chocolate Cheesecake!

  1. Montserrat says:

    No se diga mas, que delicia.


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