This white chocolate cheesecake is the absolute last word in decadent chocolate desserts. Crushed chocolate fudge biscuits on the base, topped with smooth, sweet white chocolate cheesecake and a touch of dark chocolate marbling on top for good measure. Rich, velvety smooth and full of chocolatey gloriousness, its the perfect celebration cake.
My big sister turned 40 at the start of this month. To celebrate she hosted a gathering of family and close friends. We have a great tradition in my family that when we have a get together – Christmas’s, Birthday’s, Just-Because’s – everyone brings a plate. As a family of dedicated foodies there is usually a rough menu plan and we each opt to make a particular course. For the 40th p-a-r-t-y I was on sweets. It had to be something really special. You don’t turn 40 every day do you? (thankfully!). I settled on this amazing white chocolate cheesecake.
Its a real crowd pleaser –Â super rich and very decadent and was just the right choice for this very special occasion.
This white chocolate cheesecake is such a special treat you wouldn’t eat it every day. Though if I’m completely honest we are eating it every day at the moment. You see I had a plan for this post. I would make the cheesecake, cut it into finger-food sized squares for the party, and then take some amazing photos highlighting the wonderful spread of food we celebrated this milestone birthday with. But first of all I over-did the marbling on the party cheesecake so when I cut it it collapsed a bit. Then the light was bad that day and the photos were average at best. See?
And then finally, I got all carried away socialising and forgot to take the intended photos until the food was nearly all gone. But this white chocolate cheesecake is too too too good not to share, so I just simply had to make another one. So we are, quite literally, eating it every day this week. No one, other than my waist-line, seems to mind…
Rating
Prep time:
Total time:
Serves: 12
- 1 200g packet of chocolate fudge biscuits (I used Arnott's Tim Tam)
- 60g butter
- 500g cream cheese
- ¼ cup sugar
- 200g white chocolate
- 1 cup cream
- 2 tsp gelatine
- 5 tbsp water
- 50g dark chocolate
- Bring the cream cheese and cream to room temperature before you begin. I usually take them out of the fridge a good couple of hours before I start.
- Crush the biscuits in a food processor.
- Melt the butter and stir it through the crushed biscuits.
- Line a loose bottomed cake tin with greaseproof paper. Press the mixture into the base of the tin, pressing down firmly with your fingers. I used a 20cm (8 inch) non-stick tin. Refrigerate while you prepare the topping.
- In a medium bowl, lightly whip the cream until just before soft peaks form. Over-whipping the cream can make your cheesecake grainy so stop before it gets too stiff.
- Place the water in a small bowl and sprinkle over the gelatine. Leave to swell for 10 minutes.
- In a large bowl beat the cream cheese and sugar for 4-5 minutes until very smooth and soft.
- Place a pot of water on the stove and heat it until almost boiling. Put the white chocolate in a bowl big enough to sit over the pot without touching the water, and leave it to melt for a minute or two. Stir gently until you have a nice smooth bowl of melted chocolate.
- Place the bowl containing the gelatine over the pot and stir until the gelatine has melted.
- Stir the gelatine through the cream cheese and sugar mixture.
- Stir the white chocolate into the cream cheese mixture.
- Gently fold the cream through the cream cheese, then pour the mixture into the cake tin containing the chocolate biscuit base. Smooth the top with a spatula.
- Melt the dark chocolate using the same method for melting the white chocolate. Dip a teaspoon into the chocolate, and drop small blobs of chocolate all over the top of the cheesecake.
- Take a chopstick, skewer or fork and gently swirl the dark chocolate through just the very top of the cheesecake until you are happy with the effect.
- Refrigerate the cheesecake for at least 8 hours or, even better, overnight.
- Take the cheesecake out of the fridge and let it sit at room temperature for 20-30 minutes. Take a kitchen sponge or flannel and run it under hot water for a couple of minutes. Wring out the water then hold it against the outside of the cake tin for a few seconds to lightly soften the edges of the cheesecake. Repeat this process until you've worked your way right around the tin. Gently press the bottom of the cake tin and the cheesecake should slide out. Transfer to a serving plate. To remove the bottom of the cake tin, and the greaseproof paper, carefully slide a thin spatula between the paper and the biscuit base, and gently work the cheesecake off the paper and on to the plate.
- Cut with a hot knife into 8-12 pieces.
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