Preparation time: 15 minutes (plus at least 3 hours of freezing time)
Cooking time: 0 minutes
Total time: 15 minutes
Cheesecake and white chocolate.............does it get any more decadent??
It's National White Chocolate Cheesecake Day......I kid you not! There is actually a day to indulge my love for chocolate and cheese (quite possibly my two biggest weaknesses in life).
Now, if you're anything like me, in your head, you're a regular Martha Stewart (the cooking bit, not the going to jail bit!)
In reality, when you've got a house full of kids running around, each with their own 'extremely important' social life that involves being part of many activities, finding just half an hour to bake a lovely cake becomes impossible.
That's why I love cheesecake! No baking required, a few minutes to assemble, and then just chill (literally and metaphorically).
I was introduced to Dilettante’s Premium White Chocolate Wafers by a friend who is known in the neighborhood for making the most amazing chocolate creations.
Her secret was using the absolute best baking chocolate, and she swears by Dilettante’s range. I must admit, since I've started using Dilettante, no other chocolate comes close.
Happy National White Chocolate Cheesecake Day!
11 ounces of crushed digestive biscuits (this is if you love a THICK base – use half the amount if you want a thinner base)
3 ounces of melted butter (use half the amount if using half the digestive biscuits)
7 ounces of Dilettante’s Premium White Chocolate Wafers (plus a few wafers for garnish)
10 1/2 ounces of cream cheese
5 ounces of double cream
How to make your Simple White Chocolate Cheese Cake
In a mixing bowl, combine your melted butter and your crushed digestives well.
Using a spatula, press the mixture into the base of a round baking tin.
Place your chocolate (reserving a few wafers for garnish) into a metal bowl, and then place over a pan of boiling water so it all melts.
Ina mixing bowl, combine the cream cheese and double cream. Once it is all whisked together, add in the melted chocolate, and whisk further.
Pour your chocolate mixture on top of the biscuit and butter base.
Use a grater or vegetable peeler to make some white chocolate curls from your reserved chocolate wafers, and then sprinkle over the top.
Chill overnight (or if you really can't wait that long, at least 3 hours).
Mom’s Secret Tip:
Cheesecake recipes are great to have in your cooking repertoire as they're usually done in under 15 minutes. Then you just simply freeze. I tend to make them at night after the children have gone to bed – ready for the next day!
Change up the recipe and use milk chocolate or dark chocolate. Or omit chocolate altogether and use different fruits. A real favorite of mine is lime cheesecake!