White Chocolate Cheesecake


We are having one set of the Missionary Elders for supper tonight (Friday as I write this). As you know I always love to spoil the missionaries.  I know how hard they work.  They are far, far from home, and family, and always bring such a special spirit into our home. I always say to my friends, if you want your home to be filled with light for an hour or so, feed a Missionary.  They are always really appreciative. Its a win/win situation really!


Its been a bit hot for cooking and so I decided to make them an easy meal of BBQ ham sandwiches, macaroni salad, coleslaw, potato chips and then this fabulous refrigerated White Chocolate Cheesecake for dessert!

I can't show you a piece of it cut out because the dinner hasn't actually happened yet and I don't want to take away from the joy of the Missionaries when I bring it to the table, but from here you can clearly see how light and fluffy it is.


The filling is super simple and super easy to make.  You simply beat cream cheese and sugar together with a bit of vanilla.


Melted white chocolate gets beaten into this. I used milky bar chocolate buttons because they melt really easy, but you can use any good white chocolate, broken into bits.  I melt it in a heatproof bowl over simmering water. So long as you keep the water from touching the bottom of the bowl, this works very well.


You let the melted chocolate cool a bit. Not too much because you don't want it to be hard at all.  You want it to be at the right consistency to stir it into the cream cheese, but at the same time not hot enough to melt the cream cheese.


Once the chocolate is stirred into the cream cheese mixture, you whip some cream, just until soft folds form.  Any more than that and you won't be able to mix it properly into the rest of the filling.  Once it is softly whipped, fold it in.


The crus is simply digestive biscuits made into fine crumbs, mixed with melted butter.  That gets pressed down into a baking tin with removable sides. A spring form pan works great.   You actually do this before you make the filling and place it into the refrigerator to chill while you make the filling.  Bad me, I got ahead of myself, lol.


Once you have the filling all done, take the crust out of the fridge and spoon the filling on top of the crust. I use a back of a spoon to press it down compactly, taking special precautions to press it well against the sides and then filling in the middle.


You don't want there to be any gaps or air spaces in the filling.  Patience is your friend here and will reward you well when it comes time to serve.


After you have it all in the pan, you can decorate the top of the cheesecake as you wish.  I used more chocolate buttons and placed them decoratively around the top of the cake.  Then I sprinkled some milk chocolate flakes in between these to give the cake some definition, and provide some contrast. You could also scatter some fresh raspberries on top, which look really nice, in which case I wouldn't do that until I was ready to serve it. 


I just know they are really going to enjoy this.  It is the perfect summer dessert.  Easy to make.  Doesn't heat up the kitchen.  Delicious as well.  I hope you will give it a go!

 


*White Chocolate Cheesecake*
Serves 8 to 10
 
Rich, creamy, easy to make and oh so delicious! 

For the base:
200g digestive biscuit crumbs (2 1/4 cups graham cracker crumbs)
100g melted butter (1/2 cup, less 1 TBS)
For the filling:
600g full fat cream cheese (21 ounces)
50g icing sugar (6 TBS, sifted)
1 tsp vanilla
250g white chocolate (8 1/2 ounces)
200ml double cream (3/4 cup plus 1 1/2 TBS)
extra white chocolate to decorate
fresh berries to decorate (optional) 

To make the base, combine the biscuit crumbs with the melted butter.  Mix together well and press into the bottom of a 9 inch spring form pan. Place in the refrigerator to chill while you make the filling. 

Beat the cream cheese, sugar and vanilla together.  Melt the chocolate in a bowl over a pan of simmering water, making sure that the water doesn't touch the bottom of the bowl. Allow it to cool slightly and then beat it into the cream cheese mixture.  Whip the cream until it forms soft folds.  Don't over beat it.  Gently fold it into the cream cheese mixture.   Spread this over the chilled crust, smooth it out.  Place back into the refrigerator to chill for at least 2 hours.  Top with your chocolate and berries (if using) and serve, cut into wedges.



I think this is a dessert you and your family and any guests would love.  I hope you will try it out for yourself!  Candy sprinkles would also look really nice on top! Bon Appetit!


Comments

  1. Is the sugar granulated or powdered. I'm thinking powdered but could be wrong. lol

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    Replies
    1. Hi Pat, I use caster sugar which is finer than regular granulated, but you could Suso use powdered. Xo

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  2. Beautiful..I bet it's a keeper!!

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  3. Marie, you have outdone yourself on this one! It sounds delicious and I like that there's no baking involved. The presentation is stunning. ~Elaine

    ReplyDelete
    Replies
    1. Thanks so much Elaine! I hope you will try it! Xo

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  4. Lovely, i'm sure your missionary fully enjoyed this gorgeous looking cheesecake x

    ReplyDelete
    Replies
    1. They were in cheesecake heaven Charlene!

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