Treat yourself to this simple recipe for no-bake white chocolate cheesecake
For the base:
1 x packet tennis biscuits (Graham crackers or similar)
200g melted butter
360g cream cheese
250ml fresh cream
100g melted white chocolate
1 teaspoon vanilla essence
Break up the biscuits, place them in a food processor and blend until they are fine crumbs.
Melt the butter in a bowl, add the fine biscuit mixture and mix well until fully combined.
Take your baking tin and spray with spray and cook, then line the base of the tin with the biscuit mixture. press it down quite firmly with the base of a spoon and check that you have it fairly even by measuring with the spoon against the side of the dish all the way round.
Place the tin in the fridge.
Place the cream (keep about 50ml aside) and cream cheese into a bowl and mix together with an electric beater until you get to soft peak stage. (when you remove the whisks, it forms a peak but falls over)
Heat the 50ml of cream on medium heat until warm but not boiling, remove from the heat and add the chopped white chocolate. Stir until it is completely melted.
Add the melted chocolate and the vanilla essence to the cream mixture and fold in with a spatula.
Take you tin from the fridge and fill with the cream cheese mixture, cover with cling film and then back into the fridge for at least an hour or two.
You can make it the day before and it will last in the fridge for at least a few days
Top it with whatever makes you happy. Berries are a perfect match but try something different as well.
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