Sunday, 25 July 2010

White Chocolate Cheesecake

We had a dinner party last night and we had two desserts. One family friend brought an Apple and Blackberry Crumble which was delicious and I hope to get the recipe for and the other dessert was White Chocolate Cheesecake which is intensely rich and definately not good for the waistline.

I'm not entirely sure where the recipe comes from as we have a photocopy so if anyone happens to know, please tell me!

Bill Granger's White Chocolate Cheesecake (for a 20cm pan)
100g plain digestive biscuits
50g butter, melted
250g cream cheese, at room temperature, cubed
125g caster sugar
125ml thin cream
250g mascarpone, chilled
500g good-quality white chocolate, choppped.

The amount of digestive biscuits can be varied depending on how thick you like your crust. I did an extra 50g as our dish was quite large and we enjoy a decent crust. Crush your desired amount of digestive biscuits, I usually put mine a large bowl and bash with the end of a rolling pin.

Once crushed, melt the butter in a pan, take off the heat and then mix with the digestive crumbs. Once thoroughly mix, line the base of your pan or dish with the digestive crumbs and spoon over with a knife. Place in fridge to set for about 30 minutes while you make the filling.

This contraption in the picture above is a glass dish with a sillicone rim, once the cheesecake has set you gently pull away the rim. Sortof like a spring form pan but a little different!

Next, beat the cream cheese and sugar until smooth in a large bowl. Then beat in the cream. And then finally beat in the mascarpone until just combined.

Next break up your white chocolate into squares in a bowl. I've only used 450g of white chocolate here due to the bars being sold in packets of 150g, it doesn't do the recipe any harm.

Melt the chocolate in the bowl over a pan of simmering water.

After the chocolate is melted, mix into the cream mixture and then spread over the digestive crumb base with a knife until smooth.

Then place the cheesecake into the fridge for at least 3 hours or overnight to set. I reccommend doing it the day before as although it is sturdy enough to serve after the 3 hours, you'll really see if a difference if you leave it overnight. As I was doing this for a dinner party that night, mine had been in the fridge for about 5 hours.

I sprinkled some chocolate curls over mine just before putting it in the fridge.

There's also a recipe for a chocolate sauce to be served along with the cheesecake, but I find the cheesecake rich enough! If anyone's adventurous enough to try, here's the recipe.

Dark Chocolate Sauce
310ml thin cream
125g good-quality dark chocolate, chopped

Melt the dark chocolate and cream in a bowl over a pan of simmering water. Set aside to cool for 15-20 minutes before spooning over slices of cheesecake.

Though, in the words of Bill Granger, "If you the chocolate sauce a bit rich, try serving it with fresh fruit - mango, passionfruit and berries all work well".

Anyone want some cheesecake?

1 comment:

  1. That looks delicious, and those chocolate curls are lovely!