My husband has been talking for almost two weeks about this cheesecake, to the point where he was no longer dropping hints, they were more like anvils! Actually it became pretty obvious the day he turned to me in a pleading voice and begged the words “Please make me a white chocolate cheesecake!!”. He was on his hands and knees at the time, hugging my legs – how could I refuse? So here we are. I won’t lie to you, it’s a very rich and decadent dessert but also completely delicious. A real indulgence. So this is dedicated to you husband dearest (don’t say I never do anything for you x x x )
300g digestive biscuits
150g butter, melted
300g cream cheese (I used low-fat version)
1 x 250g tub mascarpone
1 x 250ml carton double cream
400g white chocolate
Hint vanilla essence
1. To make the biscuit base, crush the digestive biscuits. I normally put them into a freezer bag and tie a knot and then give them a good crushing with a rolling pin. However you can always give them a blitz in the food processor either.
2. Melt the butter over a medium heat and then add to the crushed biscuits (which are now in a bowl and of a breadcrumb consistency).
3. Grease a 10″ loose-bottomed cheesecake tin (these tins are great for getting the cheesecake out once ready) and transfer the melted butter and biscuit mixture to the tin, spreading it out evenly with a spoon until it is level.
4. Cover the tin with clingfilm and place in the fridge for at least 30 minutes to cool and set.
5. Begin melting the white chocolate by breaking it up into pieces and placing them in a heat-proof bowl over a pan of boiling water.
6. Stir the chocolate until it is completely melted and then leave to one side to cool.
7. To make the filling, whisk the cream cheese and mascarpone together until they are well combined (this only takes about a minute).
8. Next add the double cream and a drop of vanilla essence and whisk again until well combined and smooth.
9. Add the melted white chocolate to the mixture and stir well through with a spoon.
10. Pour the mixture over the biscuit base and level it out with a spoon. Cover with clingfilm again and return to the fridge for at least six hours (I left mine over night) to make sure that it has set.
11. Enjoy the beautiful creamy richness (but be warned, it is a heavy dessert so less is more when it comes to slicing portions!).