Craving a decadent dessert that’s easy to make? Look no further than Nigella Cheesecake White Chocolate Recipe. This heavenly treat combines the creamy goodness of cheesecake with the sweet luxury of white chocolate. It’s a match made in dessert heaven!
This yummy dessert brings together the creamy goodness of cheesecake and the sweet charm of white chocolate. It’s a treat that will transport your taste buds to the sweetest paradise.
I first encountered this delectable dessert at a family gathering. My aunt, a self-proclaimed dessert aficionado, served it as the grand finale of our meal. One bite, and I was hooked.
Ingredients To Make Nigella Cheesecake White Chocolate
For The Filling
- White cooking chocolate (roughly chopped) = 200 grams
- Full-fat cream cheese (at room temperature, drained of any liquid) = 300 grams
- Double cream = 300 ml
- Fresh lemon juice = 1 teaspoon
- Vanilla extract = 1 teaspoon
For The Base
- Gingernut biscuits = 175 grams
- Soft unsalted butter = 50 grams
Steps Involved In Making Nigella Cheesecake White Chocolate
Preparing the White Chocolate
- Place white chocolate in a heatproof bowl.
- Create a double boiler: Fill a pan with water, bring it to a boil, and place the chocolate bowl on top.
- Slowly melt the white chocolate, stirring occasionally.
- Remove the bowl and let it cool for 10 minutes.
Making the Biscuit Base
- Crush biscuits in a food processor until they become crumbs.
- Add melted butter and mix until it clumps.
- Press the mixture into a springform cake tin.
- Refrigerate while preparing the filling.
Preparing the Cheesecake Filling
- Beat cream cheese until soft.
- Gently fold in the melted white chocolate.
- Softly beat the cream until thickened.
- Fold the cream into the white chocolate mixture.
- Add lemon juice and vanilla essence.
- Pour the mixture into the biscuit-lined tin.
- Cover and refrigerate overnight.
Serving Your Cheesecake
- Allow it to sit at room temperature for 10 minutes.
- Unclip it from the tin and slice carefully.
Recipe Tips
- Opt for high-quality white chocolate for the best taste.
- Allow it to chill adequately for the perfect consistency.
FAQs
Is Nigella Cheesecake White Chocolate easy to make?
Absolutely, it’s a simple recipe.
Can I customize the ingredients?
Certainly, experiment with different toppings or flavours.
Can I make this cheesecake ahead of time for a special occasion?
Definitely! In fact, it often tastes even better when it chills overnight, letting the flavours meld together.
How can I prevent cracks on the cheesecake’s surface?
To stop cracking, avoid overmixing the cheesecake batter and bake it in a water bath.
What To Serve With Nigella Cheesecake White Chocolate?
- Fresh Berries: Add a burst of colour and freshness to your plate.
- Whipped Cream: A dollop of creamy delight is heavenly.
- Chocolate Sauce: Drizzle it for an extra layer of indulgence.
Storage Tips
For any leftovers, store them in an airtight container in the refrigerator. Enjoy the creamy goodness again later.
Concluding Remarks!
Nigella Cheesecake White Chocolate is a dessert that’s bound to steal your heart with its irresistible blend of flavours.
Whether you relish it on its own or pair it with delightful sides, this cheesecake is destined to become a sweet favourite in your culinary repertoire.
So, embrace the indulgence, put your own spin on it, and savour every delectable bite!
More Amazing Recipes
- Red Velvet Pie Recipe
- Mary Berry Pork Pie Recipe
- Maggiano’s Lemon Cookies Recipe
- La Comedia Sweet Potato Souffle Recipe
Nigella Cheesecake White Chocolate Recipe
Ingredients
For The Filling
- 200 grams White cooking chocolate (roughly chopped)
- 300 grams Full-fat cream cheese (at room temperature, drained of any liquid)
- 300 ml Double cream
- 1 teaspoon Fresh lemon juice
- 1 teaspoon Vanilla extract
For The Base
- 175 grams Gingernut biscuits
- 50 grams Soft unsalted butter
Instructions
Preparing the White Chocolate
- Place white chocolate in a heatproof bowl.
- Create a double boiler: Fill a pan with water, bring it to a boil, and place the chocolate bowl on top.
- Slowly melt the white chocolate, stirring occasionally.
- Remove the bowl and let it cool for 10 minutes.
Making the Biscuit Base
- Crush biscuits in a food processor until they become crumbs.
- Add melted butter and mix until it clumps.
- Press the mixture into a springform cake tin.
- Refrigerate while preparing the filling.
Preparing the Cheesecake Filling
- Beat cream cheese until soft.
- Gently fold in the melted white chocolate.
- Softly beat the cream until thickened.
- Fold the cream into the white chocolate mixture.
- Add lemon juice and vanilla essence.
- Pour the mixture into the biscuit-lined tin.
- Cover and refrigerate overnight.
Serving Your Cheesecake
- Allow it to sit at room temperature for 10 minutes.
- Unclip it from the tin and slice carefully.
Notes
- Opt for high-quality white chocolate for the best taste.
- Allow it to chill adequately for the perfect consistency.