I love cheesecake but hardly make it when it is just the two of us! I always try and save it for when we have a dinner party or a group of friends over. It was over Christmas that one of my husbands Aunt’s made a delicious white chocolate and raspberry cheesecake that I became inspired to spruce my own cheesecake recipe up a bit. The white chocolate is beautiful with the cream cheese and it is actually quite a light and smooth flavour. You can definitely taste the chocolate but it isn’t overpowering and is such a nice delicate taste that it makes this dessert feel rather special and a bit of a treat! The flavour of the chocolate seems to linger in the background and sits perfectly with the rest of the ingredients.
This is my quick and easy cheesecake as it only needs minimum one hour to set in the fridge. I avoid using cream and just stick to cream cheese. The white chocolate helps the mixture to set quickly. I also use frozen berries making this the perfect dessert to make all year round when berries are not in season.
- 400g cream cheese
- 70g icing sugar (plus a little extra to dust)
- 1 tbsp fresh lemon juice
- 300g digestive or oat biscuits.
- 100g frozen mixed berries (de-frosted)
- 250g white chocolate
- 50g butter
- Melt the white chocolate and leave to one side. It should be left for around 5-10 mins to cool but no longer.
- Add the biscuits to a large plastic bag and seal it tight. Take a rolling pin and bash and roll the biscuits until they form fine crumbs.
- In a saucepan melt the butter. Once melted take the pan off the heat and pour in the biscuit crumbs. Mix the crumbs with the melted butter until they are well coated and start to stick together.
- Take a springform cake tin and lightly grease it with a little butter. Pour the biscuit mixture in the tin and press down into the base of the tin towards all the sides and that the mixture is even.
- In a mixing bowl add the cream cheese, icing sugar and lemon juice. Mix with an electric whisk until smooth.
- Pour the melted white chocolate into the cream cheese and using a wooden spoon mix until all the ingredients are well combined.
- Pour the cream cheese mixture on top of the biscuit base, pushing the mixture towards the side to create an even topping. Place in the fridge for at least one night.
- Just as you are ready to serve take the cheesecake out of its tin. Blitz half of the mixed berries and pour on top of the cheesecake and scatter the rest of the berries on top. Sprinkle with a little extra icing sugar.