Make a simple, creamy dessert for a dinner party with very little effort. Pairing this white chocolate cheesecake with fresh fruit offsets the richness.
Prep: 15 mins
Cook: 10 mins
Difficulty: Easy
Serves: 8-10
INGREDIENTS
300g digestive biscuits
150g unsalted butter, melted, plus extra to grease
400g white chocolate, broken into pieces
300g full-fat cream cheese (we used Philadelphia)
250g mascarpone
300ml double cream
200g strawberries or raspberries, to serve
METHOD
- Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
- Grease and line the base of a 23cm deep, loose-bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 mins.
- Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking.
- Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
- Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape.
- Finally, add the melted chocolate and whisk until just combined.
- Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 6 hrs until the topping is set.
- Finally, decorate with fruit.
Recipe from bbcgoodfood.com
