You are here:

White chocolate cheesecake

Decorate this luscious cheesecake with seasonal fruit for a cool dessert - it's great prepared in advance for a dinner party...

White chocolate cheesecake

Method

1. Place the biscuits in the Braun Jug Chopper and process to crumbs then pour in the butter and process in short bursts to mix through.

2. Tip into a loose-bottomed 18cm or 20cm springform tin and press down with your fingers until you have a smoothish, evenly thick base. Place in the fridge while you make the filling.

3. Add the ricotta to the melted white chocolate and beat using the Braun Steel Shaft Blender until creamy. Spoon over the biscuit base and smooth the top then replace in the fridge until set, about an hour.

Comments add a comment

Be the first to add a comment...

Prep: 10 min, plus at least an hr chilling time

Ingredients
250g small pack digestive biscuits, gingernuts or chocolate digestives
100g butter, or margarine, melted
200g white chocolate, melted in a large heatproof bowl over a pan of barely simmering water
500g 2 packs Ricotta cheese
fresh soft, seasonal fruits, to decorate e.g. raspberries, redcurrants, blueberries etc
grated or curled chocolate, to decorate, optional