White Chocolate Cheesecake
A delightful blend of creamy white chocolate and velvety cream cheese gives this cheesecake a luxurious taste and texture. The addition of vanilla adds a fragrant note, while a buttery biscuit crust offers a satisfying crunch with every bite. Perfect for any occasion, this cheesecake is a decadent treat that will leave your guests craving more.
— Constant Cookbook
Ingredients
- 450g/1lb soft cream cheese
- 4 large free-range eggs
- 1 vanilla pod
- 225g/8oz good quality white chocolate
- 225g/8oz crème fraîche
- , for greasing butter
- 55g/2oz biscuit crumbs, to dust over the buttered tin (use any type you love - chocolate
Instructions
- Beat the cream cheese in a bowl until soft, then add the eggs one by one, along with the seeds scraped from the vanilla pod.
- Melt the white chocolate in a bowl set over a pan of gently simmering water, then fold in the crème fraîche until smooth.
- Fold the chocolate mixture into the cream cheese mixture.
- Grease a 25cm/10in cake tin and sprinkle the base with the biscuit crumbs to cover. Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles.
- Bake in a low oven, 150C/300F/Gas 2, for 45 minutes-1 hour, or until the centre is just firm.
- Allow to rest for several hours to firm up, before turning out and serving.
Cook Time
1H
Prep Time
PT1H
Yield
Makes 1 x 25cm/10in cake
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