Version 1 of an amazing white chocolate cheesecake recipe. Without knowing it, my mother and I have been using the same ingredients for the white chocolate filling to produce quite different results. We have light and fluffy vs. soft and creamy, but both equally delicious!
Today’s post will focus on my talented mamma’s work: light and fluffy white chocolate cheesecake.
What you need:
*26 cm loose-bottom tin
Ingredients – Biscuit base
- 300 g Hobnobs
- 50 g butter
- Place the biscuits in a resealable food bag and crush into fine crumbs with a rolling pin.
- Empty the bag in a pan and leave on medium heat until they darken slightly, stirring occasionally.
- Move the biscuits into a bowl. Melt the butter and mix well with the biscuits.
- Line the tin with baking paper and transfer the biscuit mixture to tin, pressing down firmly to ensure the surface is even.
Ingredients – White chocolate filling
- 600 ml whipped cream
- 500 g mascarpone
- 250 g Milkybar chocolate
- 45g sugar
- Place the whipped cream into a bowl, add the sugar and whisk until stiff peaks are formed.
- Mix in the mascarpone until it is very well incorporated.
- Melt the chocolate in a bowl above a saucepan of simmering water, stirring occasionally. When the chocolate has melted completely, remove from the heat and leave to cool slightly.
- When cool, mix in with the whipped cream and mascarpone.
- Next, spoon the mixture onto the biscuit base and even out the surface with a spatula.
Leave in the fridge overnight.
Ingredients – Topping
- 1 Hartley’s Strawberry Jelly sachet
- 150 ml hot water
- Lots and lots of fruit!
- Wash the fruit well and leave aside.
- Add the content of the sachet to a jug and pour in the hot water. Stir well until the crystals are dissolved.
- Arrange the fruit on the cheesecake and pour the jelly mixture on top, making sure it evenly covers the whole surface.
- Leave to set in the fridge, then serve.