Full question
I made the White Chocoolate Cheesecake but on folding my white melted chocolate into the cream cheese, the texture became all grainy and lumpy. My melted chocolate almost hardened again against the cool cream cheese in small pieces. I followed the recipe and left it to cool while I made the biscuits base, not sure how to make a smooth mixture next time?
Our answer
Nigella's White Chocoloate Cheesecak (from AT MY TABLE) is a no-bake cheesecake. The cheesecake sets to an almost mousse-like texture thanks to the white chocolate. White chocolate is very temperature sensitive, so make sure that you melt it very gently as it can easily overheat and become grainy.
If the white chocolate was still smooth after it had cooled then it is most likely that the cream cheese was too cold when the chocolate was added and the chocolate solidified into small lumps due to the drop in temperature. It does mention in the ingredients list that the cream cheese must be at room temperature and the white chocolate needs to cool to to room temperature as well. The two ingredients need to be at the same temperature so that they combine smoothly. We would suggest taking the cream cheese out of the fridge 1-2 hours before you want to use it (depending on how warm your kitchen is), so that it can come to room temperature. If it is in a plastic container then you should also drain off any excess liquid before using it in the recipe.
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