The production process is extremely easy, you just require to comply with the methods that we have actually written on this page. The following are the phases of how to prepare White chocolate cheesecake.
Even hardcore baked cheesecake fans will love Nigella’s no-bake white chocolate cheesecake. It’s the perfect make-ahead dessert for a dinner party or a special occasion.
Ingredients
For the filling
200g/7oz cooking white chocolate, roughly chopped
300g/10½oz full-fat cream cheese, at room temperature, liquid drained
300ml/10fl oz double cream
1 tsp lemon juice
1 tsp vanilla extract
For the base
175g/6oz gingernut biscuits
50g/1¾oz unsalted butter, softened
Method
- To make the filling, gently melt the white chocolate in a heatproof bowl sat over a saucepan filled with 4cm/2in just boiled water on a low heat. Make sure the base of the bowl doesn’t touch the water. Once there are only a few small lumps of unmelted chocolate left, give it another stir then remove the bowl and sit it somewhere for about 10 minutes, until the chocolate remains liquid but is cooled to room temperature.
- To make the base, break the biscuits into a food processor and blend until you have almost all crumbs. Add the butter and process again until the mixture starts to clump and cleave to the blade. If doing this by hand, put the biscuits into a bag, crush to crumbs, then melt the butter and stir into the biscuit crumbs until well mixed.
- Press the biscuit mixture into a 20cm/8in springform cake tin, letting some come a little way up the sides. The back of a spoon is the easiest tool for the job here. Stash the tin in the fridge while you get on with the cheesecake filling.
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Originally posted 2018-01-10 17:24:19.
