White Chocolate Cheesecake {NO BAKE Recipe}
16 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 175 g Ginger biscuits (or graham crackers)
- 75 g Butter
- 400 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream)
- 400 g Full fat cream cheese
- 300 g White chocolate (Melted and then cooled to room temperature)
- 200 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream)
- 200 g White chocolate (12 chunks and the remainder grated)
Method
- Before you begin: About 2 hours before you want to start, bring your cream and cream cheese out of the fridge (see recipe notes).
- Make the base: Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 18cm (7") springform pan (US)/loose-bottomed tin (UK).
- Create the creamy filling: Whip together the double cream, cream cheese and melted ROOM TEMPERATURE white chocolate until fully combined.
- Assemble the cheesecake: Smooth the creamy filling on top of the biscuit base and flatten out with the back of a spoon or a palette knife if you have one.
- To set: Chill for 3 hours or, even better, overnight.
- To finish: Use my knife tip in the notes below to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks. For clean slices, dip your knife in hot water and wipe dry between each cut.