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White chocolate cheesecake
- Prep time:
- 20 mins, plus 24 hrs to set
- Cook time:
- 3 mins, to melt chocolate
- Serves:
- 6-8
Wicked but wonderful, this white chocolate cheesecake from Richard Phillips is sure to delight
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Ingredients
For the base:
- 175g digestive biscuits
- 65g Butter, melted
For the filling:
- 100ml Milk
- 2 leaves gelatine, soaked
- 124g Crème fraîche
- 125g cream cheese
- 200g white chocolate, melted
- 3 Eggs, whites
- 120g caster sugar
Method
1. Crush the digestive biscuits in a food processor, and then slowly add the melted butter. Push the mixture into a tart tin and set side.2. Bring the milk to the boil, then remove from the heat and add the soaked gelatine leaves.
3. Mix the crème fraiche and the cream cheese together.
4. Add half of the warm milk to the melted white chocolate and the other half to the cream cheese mix, and then add the cream cheese mix to the chocolate and mix a little at a time.
5. Whisk the egg whites with the sugar until the mixture forms soft peaks and then fold into the chocolate mix.
6. Pour into the tart ring and place into the fridge for 24 hours to set.
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