Nigella Cheesecake White Chocolate Recipe
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!
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.