First, I have to warn you…. there will only be a couple of photos in this post. I totally forgot to take step by step photos (bad blogger mistake!) But you all know what a cheesecake needs to look like, and if I am honest, when I look at recipes, I never look at the step by step photos, only the instructions.
This white chocolate cheesecake is certainly a showstopper!
So, if you have an upcoming birthday or some other occasion and you want to show off a bit, then this is your baby!
You don’t have to be creative or a keen baker for this cheesecake. It is super simple, quick and you just throw a tonne of chocolate on the top to make it look delicious!
PREP TIME: APPROX 15 MINUTES
SET TIME: OVERNIGHT
MAKES 8 SLICES
- 300g White Chocolate
- 450g Full Fat Cream Cheese
- 400g Double Cream
- 200g Icing Sugar
- 100g Milk Chocolate (optional)
- Lots and lots of chocolate of your choice to go on top of the cheesecake. (If you have some left over then that’s a bonus. Enjoy!)
For the base:
- 350g Chocolate Chip Cookies
- 75g Butter
You will need a 20cm springform cake tin.
For the base, put the chocolate chip cookies in to a food processor and blitz, or put them in to a large food bag and crush with a rolling pin.
Melt the butter and stir in to the crushed cookies and mix well.
Press the mixture in to the cake tin using the back of a spoon . Put in the fridge until the filling is ready.
Break the white chocolate up and put in to a heatproof bowl. Either sit the bowl on top of a saucepan with boiling water in, or put the bowl in the microwave for 30 seconds a time, stirring each time.
Beat the cream cheese in a large bowl and fold in the melted white chocolate.
Whip up the double cream so that it thickens. But don’t thicken too much that the peaks hold their shape. The quickest way to do this is with an electric hand mixer.
Fold in with the rest of the cheesecake mixture and add in the icing sugar.
Smooth the filling over with the back of a spoon and leave to set in the fridge overnight.
The next morning take the cheesecake out of the cake tin.
Melt the milk chocolate, put on the cheesecake and let it drizzle off the edges (this is optional).
Get all of the chocolate out that you want to go on top of the cheesecake and place in any way you want – lean things against each other, pile things on top of each other, crumble up some pieces, break pieces… do whatever you want, I promise you it will look incredible!
If you are not going to eat the cheesecake now, put it back in the fridge until you are ready to devour.