Yesterday I made a white chocolate cheesecake for my dad’s birthday. It’s a fridge cheesecake so it was pretty damn easy to mix up and it tasted pretty damn good too. It’s sweet and smooth and quite decadent, but it goes down a treat, especially with a little bit of tartness offered up by some raspberries, in fact strawberries would of been good too.
Here is the simple recipe, so happy cheesecaking, happy birthday dad (he’s the tall, indie looking one with the mean ass sideburns) for yesterday and happy Valentine’s Day for today guys xx
Oh I have also posted some pictures of all the cupcakes I made this morning for Valentines Day. They’re all at Wolves, if you need some pink sweet stuff to charm the pants off someone today – we have Oreo cupcakes, Cinnabon cupcakes and red velvet cupcakes…
- 250g philadelphia cream cheese
- 250g mascarpone cheese
- 250ml double cream
- 2 x 300g white chocolate bar
- 250g biscuits, I used Tennis biscuits
- Few knobs of butter
- A topping for your choice, I used raspberries
- Crush the biscuits either by hand or in a food processor. Then melt your butter and add it to the crushed biscuits until they bind nicely together to form a solid base. You don’t want to use too much butter otherwise the base will become too soft, I used about 110 grams.
- Pour the biscuit/butter mixture into a springform cake tin or a serving dish, either is fine. Pat the crumbs down with your hand until they are nice and flat and form an even base. Leave to set in the fridge for about 30 minutes.
- Begin melting your chocolate in a glass bowl over a a small pan of hot water on a low heat. Stir occasionally to prevent sticking.
- Mix the philadelphia and mascarpone cheese together with a whisk or a handheld mixer (it’s better if both cheeses are at room temp). Add the double cream, I stirred these ingredients together because I was afraid the cream would curdle, it said no whipping on the packaging.
- Once all mixed, add your melted chocolate and stir until nicely combined. The mixture at first might seem a bit ‘curdled’ but just carrying on stirring, it smooths out pretty quickly.
- Pour the mixture over the cooled and set biscuit base and return to the fridge to set for as long as possible. I had mine in the fridge for a couple of hours. I popped the raspberries on just before I served it.
Come and get them xx