White Chocolate Cheesecake
A community recipe by harveymistNot tested or verified by Nigella.com
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Mix Melted butter and crushed biscuit together. Press into base of a deep loose bottomed 8" cake tin. Sprinkle gelatine over water in a small bowl. Leave to stand for 10mins. Dissolve over a pan of hot water. Leave to cool. Beat together soft cheese, melted chocolate. Whip the cream until soft peaks. Add gelatine to cheese mixture, gradually add the whipped cream. Pour into prepared tin, chill until set. To serve: Remove from tin, dust with a little cocoa powder. serve with a side helping of a fruit coulis.
Mix Melted butter and crushed biscuit together. Press into base of a deep loose bottomed 8" cake tin. Sprinkle gelatine over water in a small bowl. Leave to stand for 10mins. Dissolve over a pan of hot water. Leave to cool. Beat together soft cheese, melted chocolate. Whip the cream until soft peaks. Add gelatine to cheese mixture, gradually add the whipped cream. Pour into prepared tin, chill until set. To serve: Remove from tin, dust with a little unsweetened cocoa. serve with a side helping of a fruit coulis.
Introduction
A lovely treat to end any dinner party. Very easy to make.
A lovely treat to end any dinner party. Very easy to make.
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Ingredients
Serves: 6-8
Metric
Cups
- 100 grams butter (melted)
- 225 grams digestive biscuits (or ginger biscuits, crushed)
- 11 grams gelatine (one sachet)
- 3 tablespoons water
- 450 grams soft cheese
- 225 grams white chocolate (melted)
- 375 millilitres double cream
- cocoa powder (to decorate)
- 3½ ounces butter (melted)
- 7⅞ ounces graham crackers (or ginger biscuits, crushed)
- ⅖ ounce gelatine (one sachet)
- 3 tablespoons water
- 15⅞ ounces soft cheese
- 7⅞ ounces white chocolate (melted)
- 13 fluid ounces heavy cream
- unsweetened cocoa (to decorate)
Method
White Chocolate Cheesecake is a community recipe submitted by harveymist and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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