WHITE CHOCOLATE CHEESECAKE
Did you know that today is National Cheesecake Day? No, neither did we. Perhaps a slightly niche date for some, we never need much of an excuse to celebrate one of our most-loved, indulgent desserts.
Our White Chocolate Cheesecake has been a staple on our menus since day dot. A nostalgic cuddle in a bowl, doled out at the table with a “say when” approach to portion control, it has become a firm favourite amongst you all, so much so that we often find ourselves dolling out the recipe for those of you keen to give it a whirl from the comfort of your own home.
As happy as we are to share our now not-so-secret recipe, when the wonderful team at MOB Kitchen asked to bring one of our favourite dishes to life on the big(ish) screen, we simply couldn’t resist.
We’ve included the written recipe below but for those keen to follow the step-by-step video, click here!
(And remember to tag us in your attempts!)
(Makes enough for 10 people)
100g crème fraiche
275g Philadelphia cream cheese
500ml double cream
260g white chocolate buttons
250g McVities digestive biscuits
150g unsalted butter
White chocolate bar, grated into large curls
1. In a mixing bowl, beat the cream cheeses together until soft. In a second mixing bowl, semi whip the double cream and then melt the chocolate over a bain-marie until blood temperature (37*). Fold the chocolate into the cream cheese mix, and then fold in the semi whipped cream.
2. Melt the unsalted butter in a pan. crush the biscuits by bashing them in a bag with a rolling pin, being careful to keep the pieces of biscuit reasonable large and then stir them into the butter until coated all over.
3. Assemble the cheesecake by spreading the biscuit base into the bottom of a serving dish, then add the cheesecake mix topped with white chocolate shavings.
4. Leave to set in the fridge overnight.