White chocolate cheesecake recipes
Our top 3 of 5 White chocolate cheesecake recipes
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White Chocolate Cheesecake
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Eq8 Cranberry & Apple Baked White Chocolate Cheesecake
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Strawberry and White Chocolate Cheesecake
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Ingredients
- ½ Pack Chocolate Digestives
- 2x 250 ml tubs Creme Fraiche
- 2 bars organic white chocolate
Method
- Crush the biscuit in a food bag using a rolling pin or whatever you have at home that will do the job and press down onto a cake dish or even casserole dish. Leave in the fridge to set for 30 minutes.
- The Cheese Mix: Heat the white chocolate in a plastic bowl over a pan of boiling water, at the same time heat the creme faiche in a sauce pan gently (not boiling). Add the chocolate to the warm creme fraiche and mix, take off the heat.
- Let the mix cool and then pour it over the biscuit base. Move it into the fridge to set for 3 hours. Once chilled throughout, its ready to serve.
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Add commentIngredients
- 175g low-fat digestive biscuits
- 50g white chocolate drops
- 50g olive oil spread, melted
- 4 eggs
- 450g low-fat cream cheese
- 1 vanilla pod, scraped
- 200g white chocolate
- 200g low-fat creme fraiche
- 2 cans fraiche 2 cans EQ8 Cranberry &, Apple
- 50g sugar
- 1 leaf gelatine, soaked in water
Method
- 1. Crush the biscuits and chocolate together, add the melted olive oil spread and press into a greased 23cm cake tin. Leave to chill.
- 2. In a bowl, beat the eggs and cream cheese until smooth, then add the vanilla. Melt the chocolate in a bowl over a pan of simmering water. When melted, stir in the crème fraîche.
- 3. Pour the chocolate mixture into the egg mixture and bring together, then pour over the biscuit base and bake for approximately 45 minutes at 160C/140C fan/gas mark 3, or until it’s just firmer than a jelly. Remove from the oven, leave to cool and then refrigerate.
- 4. Pour two cans of EQ8 Cranberry & Apple into a saucepan. Add the sugar and heat, until the mixture has reduced by two-thirds. Stir in the leaf of soaked gelatine. Leave the mixture to cool, then pour over the set cheesecake. Decorate, serve and eat.
9 Comments
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kittykat71 Fri Oct 29 2010 • Reply
This is amazing, I really wasn't keen on the idea of the white choc chunks but when I made it I fell in love, gorgeous and very easy!!!!
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Challice_blue Sun Oct 4 2009 • Reply
I have been making this for guests at a 3 day fund raiser for MacMillan and it was a smash hit. Not one untouched or unfinished and lots of requests for how to make it! It's a firm family favourite now too, as I've been asked to make it for the next 2 family get togethers.
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willcoxpenny76 Mon Aug 24 2009 • Reply
Tried this at the weekend. Was really easy to make and tasted great. Will definately to this one again!
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food_lover Tue Aug 18 2009 • Reply
i tried it, i was amazed i couldnt use the same buiscuits as suggested but i used speceloos (dont know if you get them) and it was incredible.
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becksy Mon Aug 17 2009 • Reply
This is absolutely delicious! Im also not a great lover of white chocolate but with the strawberry combination it really makes a difference, so easy to make as well, mind you we did use chocolate biscuits instead of plain digestives, apparently my daughter picked them up by mistake? We now make it on a regular basis as all the family ask for it, 10 out of 10 a great recipe.
Ingredients
- 40 g unsalted butter
- 100 g digestive biscuits
- 300g strawberries hulled and quartered
- 2 tbsp blackcurrant cordial
- 500 g mascarpone cheese
- 4 tbsp icing sugar
- ½tsp vanilla extract
- 100 g white chocolate roughly chopped
Method
- 1. Melt the butter over a medium heat and set aside.
- 2. Place the biscuits in a strong plastic bag and bash to make fine crumbs. Tip into the pan with the melted butter and mix to combine.
- 3. Divide the mixture between 6 large glass dishes, pressing down well. Chill in the fridge for 10 minutes.
- 4. Place a half a cup of strawberries in a bowl and pour over the blackcurrant cordial.
- 5. In another bowl mix together the mascarpone, icing sugar, vanilla extract, the rest of the strawberries and white chocolate.
- 6. Spoon on top of the biscuit base, levelling off the surface.
- 7. Spoon the strawberries and blackcurrant cordial on top. Chill in the fridge until ready to serve.
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