White Chocolate Cheesecake

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I found this recipe a few months back and I've been excited to share it with you ever since.

Lets get baking!

Ingredients:

Biscuit Base:

300 g digestives

150 g unsalted butter

Cheesecake Filling:

300 g milkybar chocolate/white chocolate

250 g Mascarpone cheese 

250 g full-fat cream cheese

75 g icing sugar

1 tsp vanilla extract

300 ml double cream

Decoration:

150 ml double cream

2 tbsp icing sugar

50 g melted milkybar chocolate/white chocolate

milky bar buttons

First step is to pop your biscuits into a bag or wrap them up with clingfilm and bash them into a fine crumb with a rolling pin, I split my biscuits into 2 piles and do them separately, that way I don't have biscuits flying all over the place.

Next melt the butter and then mix into your crushed biscuits.

Once the butter is mixed well into the biscuits, press the mixture down into the bottom of a 8"/20cm Springform tin and either set aside or pop into the fridge to chill. I always place my bases into the fridge until they're needed again.

Next it's time to start on the cheesecake filling, melt your white chocolate carefully, either in the microwave or over a double boiler (pan of boiling water with a bowl over it), I always do the double boiler method. Then leave to one side.

Now in a bowl, whisk together the mascarpone cheese, cream cheese, icing sugar and vanilla extract until smooth.

Add your double cream and whisk till thick.

Then add your white chocolate and mix to combine.

Once all mixed together and combined, spread the mixture over your biscuit base, and refrigerate for 5-6 hours or preferably overnight.

Once your cheesecake is set, take it out of the fridge and remove carefully from the tin.

Melt your extra white chocolate over a double boiler, and then drizzle the melted chocolate over the top of the cheesecake.

Next whip together the double cream and icing sugar, until soft peaks are formed.

Pipe the cream onto your cheesecake, and then add a milkybar button onto each cream swirl.

Now it's ready to be served and enjoyed.

This cheesecake went down a treat and didn't last long before it was all eaten, Skye doesn't like cheesecake and even she couldn't get enough of this one, I think she ate more slices than I did. It's definitely one of my favourite cheesecakes to bake, and it's definitely not the last time I will bake it. It's so easy to make and it's absolutely divine.

If you want to check out the original recipe then head over to Milkybark Cheesecake on the Jane's Patisserie website.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye