White chocolate cheesecake, a professionally prepared recipe! It might seem enternity to prepare but the outcome is always unbelievable. White chocolate cheesecake has always been my favourite when it comes to cheesecake, It is a legacy from my late granny who always claimed to be the first to introduce it to the world.
Cooling time: 40 minutes
Prep time: 24 hours
Servings: 6
Ingredients
600g of biscuit.
300g of mascarpone cheese.
Rounded lumb of butter.
3x 400g of white chocolate bars.
400g philadelphia cheese cream.
400ml of double creams.
Fruit which will be used for topping.
Method
1. Beat the biscuit until it’s totally grounded. Mix butter until it becomes crumply consistency.
2. Put the biscuits mixture in a cake can and pat until it becomes flat. Note: the Key is to make use of the right amount of butters to bind the biscuits together; add a little bit, and it would be exactly crumply; add excess and it would become soft. Put and allow it to be in the fridge for almost 40 minutes.
3. Start by melting the chocolate in a glass of bowl with a little pan of hot water on a low heat. Stir time to time in order to prevent sticking or gumming.
4. Add the philadelphia and mascarpone cheese together with a whisk; either hand or electric. Mix double cream and whisk. Lastly, pour melted chocolate to the mixture and whisk. It may seem a little bit 'curdled' neglect it and continue whisking.
5. Spoon the mixtures on the cooled and set biscuit base. Then take it back to the fridge to cool for as long as possible, until the topping is set. Lastly, beautify with fruit or with other toppings.
6. Serve to everybody.
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