So cheesecake is amazing, an undisputed fact. But this cheesecake has a sweet edge which compliments the vanilla perfectly. I ad-libbed this recipe, and I fell in love.
Serves 12 | Does not freeze | Original recipe
Ingredients
Base
- 150g digestives
- ~10 biscuits
- 1tbsp caster sugar
- 45g butter
Topping
- 150g white chocolate
- 200g cream cheese
- Full fat
- 115g caster sugar
- 2tsp vanilla extract
- 120ml double cream
Instructions
- Crush the digestives (or just whizz them in a food processor). Then melt the butter and mix with the digestives and caster sugar. Press into the base of an 18cm springform (or equivalent). Place into the fridge and chill for at least 30m.
- Melt the white chocolate. Then mix in the cream cheese, caster sugar, and vanilla extract.
- In a separate bowl, whip the double cream until stiff, then add to the cream cheese mix. Mix thoroughly. Then add on top of the chilled base. Chill in the fridge further for at least 2hrs.
Advice
Remove from the tin and leave to soften at room temperature for ~20m before serving.
This mix also makes 10 – 12 mini-cheesecakes in the Gü dessert ramekins.
Tom James 