Scrummy White Chocolate Cheesecake
InSITE reporter Nathan Rollinson shares this tried and tested simple recipe for the most scrumptious white chocolate cheesecake ever!
What you will need!
1 vanilla pod (You can get this is most major supermarkets)
450g/1lb soft cream cheese
225g/½lb crème fraîche
225g/½lb quality white chocolate
4 whole large eggs
butter or margarine (enough to grease the tin)
biscuit crumbs, to dust over the buttered tin (use any biscuits as long as they’re yummy!)
How to make it!
1. Beat the cream cheese in a bowl or using a mixer until soft, then break all the eggs and add yolks and whites together, along with seeds scraped from the inside of the vanilla pod.
2. Put the white chocolate in a separate bowl over the top of a saucepan of hot water then stir the chocolate until it’s melted. Be careful when using hot water! Then *fold in the crème fraîche until the mixture is smooth.
3. Then *fold the chocolate mixture into the cream cheese mixture.
4. Take the cake tin and smear the butter or marge all around the inside of the tin so it doesn’t stick.
5. Put the biscuits in a plastic bag and then bash the bag with something hard (like a rolling pin) to turn them into crumbs. Then sprinkle the crumbs over the butter or marge lined tin.
6. Pour both mixtures into a cake tin. Then bang down the tin on a firm surface to remove any air bubbles.
7. Put into an oven and bake at around 150C/300F/Gas 2 until the centre of the cheesecake just wobbles and the top is golden brown. If the cheesecake does not colour, don’t worry, it’s just the centre that needs to be just firm.
8. Allow the cheesecake to rest in a place at room temperature for several hours to firm up, before turning out of the tin and serving.
9. Then eat! But not all of it else you might be sick!
Send us in pictures of your white chocolate cheesecakes. If you have a favourite recipe let us know!
* Folding is a method to combine a light ingredient or mixture (like egg whites) with a much heavier mixture (like whipped cream) to keep as much air in the recipe as possible. Using a large bowl, place the lighter mixture on top of the heavier one. Starting at the back of the bowl, use a rubber spatula or large metal spoon to cut down and through the middle of both mixtures, across the bottom of the bowl and up the near side. Rotate the bowl a quarter turn and repeat. This process gently combines the two mixtures.
