No-Bake Chocolate Cheesecake

Easy no-bake chocolate cheesecake recipe. One bite and this insanely delicious chocolate dessert will absolutely steal your heart.

I’m back with a new blog post and another chocolate recipe! Chocolate lovers I’ll bet that you’re jumping for joy right now. During my blogging journey you’ve seen me share my favourite recipe for Chocolate Fudge Brownies, an amazing Chocolate Hazelnut Cake and these irresistible Triple Chocolate Cookies.

It’s no real surprise that I’ve created another chocolate dessert for my blog. Besides chocolate, another food I always have on my mind is cheesecake, so I’ve combined the two and created a special chocolate recipe you won’t be able to get enough of.

Looking at the photos of this chocolate cheesecake is making me crave this delightful dessert and I’m tempted to head back into my kitchen and make it again!

There literally isn’t a time when I’m not dreaming of eating a slice of cheesecake! I like to think of myself as a cheesecake connoisseur and I promise to only ever share cheesecake recipes that I truly love.

Since starting to write a food blog and training as a professional chef, I’ve made both baked and no-bake cheesecakes along the way, but no-bake cheesecakes will always be my favourite kind of cheesecake as they’re effortlessly easy to make and are completely fail-proof – there’s no worrying about the cheesecake cracking or needing to bake it in a water bath.

Simply one bite of this cheesecake and you’ll be in chocolate heaven. Seriously it’s super creamy and has just the right balance of chocolate. For the biscuit base I used Oreos, but I have also made this cheesecake with plain and chocolate digestives too. Just remember if using digestives or a biscuit/cookie without a crème filling then you’ll need to use more butter to bind it before pressing into the springform cake tin.

For the cheesecake filling I melted two bars of milk chocolate and one bar of dark chocolate, however you can play around with a different ratio of chocolate and adapt the recipe based on your own preference. Sometimes I use a higher ratio of dark chocolate and switch around the amounts depending on what I have in.

Keep the decoration of your cheesecake as extravagant or minimal as you like, I decorated mine with freshly whipped cream, chocolate shavings and served it with fresh berries and a mix of M&M chocolates.

One slice of this totally yummy, chocolatey cheesecake and you’ll be reaching for a second helping straight away!

Luxuriously creamy chocolate cheesecake with a crumbly Oreo base

(Serves 10-12)

Ingredients:

Biscuit Base:

2 x 154g Oreos (or you can use the same amount of chocolate/plain digestive biscuits – see recipe notes below)

55g butter, melted

Chocolate Cheesecake Filling:

500g full-fat cream cheese, softened – I leave mine out at room temperature for 30 minutes to soften

45g icing sugar, sifted

1 teaspoon vanilla extract

100g dark chocolate

200g milk chocolate

300ml double cream, chilled

Method:

  1. To make the cheesecake base: Crush the Oreos to fine crumbs. In a small saucepan, melt the butter and then add to the Oreo crumbs and stir to combine. Place the crushed Oreo mixture into a 23cm / 9-inch springform cake tin and spread into an even layer pressing it down until firm using the back of a spoon or your fingers.
  2. To make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the icing sugar and vanilla until smooth.
  3. Melt both chocolates over a pan of gently simmering water or alternatively melt it in the microwave in 20-30 second intervals, stirring and repeating until the chocolate has all completely melted. Leave the chocolate to cool for about 5 minutes before folding it into the cream cheese mixture – don’t allow the chocolate to cool completely otherwise it will solidify whilst folding into the other ingredients.
  4. Whisk the cream until it holds soft peaks and fold into the chocolate cream cheese mixture. Spoon over the biscuit base and smooth over with a spatula or palette knife. Cover and leave to chill for at least 6-8 hours or overnight.
  5. When ready to serve, remove the cheesecake from the springform tin and I recommend decorating it with extra whipped cream and chocolate shavings.

Recipe Notes:

  • I used Oreos for my cheesecake base, instead you can use chocolate/plain digestives – you’ll just need to up the butter in this recipe from 55g to 140g as the digestive biscuits don’t have a crème filling.
  • Cream cheese is best left at room temperature for at least 30 minutes before preparing the cheesecake filling.
  • The cheesecake will keep covered in the fridge for up to 3 days or frozen for up to 2 months. If frozen you’ll need to defrost the cheesecake in the fridge overnight before serving it the following day.

Enjoy!

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Bourbon Biscuit Fudge

Bourbon cream biscuits are a traditional British biscuit and make a yummy addition mixed into chocolate fudge. 

I have so many favourite biscuits and my sweet tooth is definitely a downfall of mine. Once I’ve opened a pack of biscuits, I find it extremely hard to stop eating them – I’m sure you have the same problem too?

I made and shared this Vanilla Clotted Cream Fudge last November and haven’t made any more fudge since then. As that was a vanilla fudge, I thought I would go for something completely different and carry on the chocolate theme with my last two consecutive recipes all involving chocolate.

So here it is, my third chocolate recipe in a row. Say hello to this gloriously chocolatey Bourbon Biscuit Fudge.

I think this might be the easiest and quickest recipe I’ve posted on my blog to date. This magical chocolate fudge recipe simply requires a tin of condensed milk, (dark and milk) chocolate bars and a pack of bourbon biscuits – it’s hard to believe how little ingredients produce something so scrumptious.

Bourbons were a childhood favourite biscuit of mine along with custard creams and Jammy Dodgers, so I was very excited to taste this new fudge creation.

As yummy as this chocolate fudge is left plain, I couldn’t resist adding some chopped bourbon cream biscuits into the fudge and pressed a few on top of the fudge before allowing it to set. While I chose to add bourbon biscuits to my fudge, you can absolutely add any other biscuits, chocolate or sweets you like.

The fudge is deliciously creamy and smooth and you’ll find yourself in exactly the same situation I was when I made this, I couldn’t stop at just one square of this fudge. I wish I had more willpower when it comes to sweet treats! However, because this fudge is so incredibly sweet, one or two squares will be more than enough to satisfy your sugar cravings.

I could definitely see myself having a shop dedicated to selling all my fudge creations. I have lots of (probably too many) fudge recipe ideas based on this recipe up my sleeve, so keep an eye throughout the upcoming year for more!

(Makes 36 pieces)

Ingredients:

397g can sweetened condensed milk

400g chocolate – I used a mix of 200g of dark chocolate and 200g milk chocolate, broken into pieces

200g pack bourbon cream biscuits, chopped

Method:

  1. Line a 20cm / 8-inch square baking tin with parchment paper, making sure you leave enough paper up the sides to ensure you can release the fudge easily once it’s set.
  2. Place the condensed milk and chocolate in a medium sized saucepan. Heat gently, stirring constantly until the chocolate has completely melted. Take off the heat and fold in 3/4 of the chopped biscuits.
  3. Spread the fudge into the baking tin. Decorate the top with the remaining chopped biscuits – press into the top to make sure they stick.
  4. Cover the fudge and leave it to set in the fridge for at least 3-4 hours or overnight for the best results.
  5. Slice the fudge into approx. 36 squares – it might make more depending on how big or small you decide to cut your fudge. Fudge will keep in an airtight container at room temperature for up to 3 days.

Recipe Notes:

  • Use the best quality chocolate you can afford.
  • Make sure to heat the fudge mixture really gently, heating it too quickly will overheat the chocolate and it might seize.
  • This recipe makes roughly 36 pieces of fudge, it might make more or less depending on how big or small you cut your squares of fudge.
  • The fudge is best left overnight to set for it to firm up enough.
  • This fudge will keep stored in an airtight container at room temperature for up to 3 days, please note that the biscuit on top will soften and loses it crunchiness a little the longer you keep it – however the biscuit takes on a softer more cake-like consistency, which is still very enjoyable nonetheless.

Enjoy!

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Best No-Bake Cheesecake

 No-bake cheesecake is a real crowd-pleasing dessert and it’s exceptionally easy to make! 

I don’t think I need to tell you how much I adore no-bake cheesecake, that’s pretty clear with the sheer number of cheesecake recipes already on my blog.

With the summer and warmer weather on the way, I figured a no-bake recipe would be greatly appreciated. In the kitchen during the summer it can get unbearably hot and when it’s sweltering outside the last thing you want to do is stand over a hot stove. That’s when no-bake recipes come to the rescue.

My cheesecake recipe repertoire is forever growing and I’m always happy to share my latest cheesecake creation. The cheesecake recipe I’m sharing with you today is inspired by my No-Bake White Chocolate Cheesecake, which went down a treat with readers of my blog.

This is the first recipe I’ve named as the “best”. I don’t normally throw that word around a lot, but I do believe this cheesecake truly deserves its title.

For all the no-bake cheesecakes I have made for my blog so far, they all have incorporated candy/sweets or chocolate into the mix. I was looking through my cheesecake recipes and realised I am yet to share a simple and plain no-bake cheesecake. As much as I enjoy cheesecake with different flavours added to it, I still do just prefer a basic and plain cheesecake.

I’ve made this no-bake cheesecake a handful of times already testing it out for family members or friends coming over for dinner. The feedback I have received has been really positive and after being asked for my recipe on many occasions, I knew it was about time to document the recipe.

Once your cheesecake is completely set, slice it up and serve it on its own or decorate with homemade raspberry sauce (recipe included below). If you’re not a fan of raspberries, you can swap them for blueberries and make a delicious blueberry sauce instead.

Here it is, my perfect no-bake cheesecake. It’s the best no-bake cheesecake recipe in my opinion, but I’ll let you be the judge of that!

(Serves 10-12)

Ingredients:

Biscuit Base:

300g digestive biscuits

140g unsalted butter, melted and cooled slightly

Cheesecake Filling:

500g full-fat cream cheese, softened – I leave mine out at room temperature for 30 minutes until soft

150g icing sugar, sifted

1 teaspoon vanilla extract

1 tablespoon lemon juice

300ml double cream, chilled

Raspberry Coulis:

300g fresh or frozen raspberries

2 tablespoons icing sugar

1 tablespoon lemon juice

Method:

  1. To make the biscuit base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor or in a ziplock bag with a rolling pin to a fine crumb. Add the melted butter and mix until moistened. Tip the biscuit crumbs into a 23cm springform cake tin and press down until compact. Use the back of a spoon or a glass to smooth over, place in the fridge to chill whilst you make the cheesecake filling.
  2. To make the cheesecake filling: In a large mixing bowl beat together the cream cheese with the icing sugar, vanilla extract and lemon juice until smooth and thoroughly combined. In another mixing bowl whisk together the cream until soft peaks form. Fold the cream into the cream cheese mixture and incorporate fully. Then whisk until the mixture holds soft peaks, be careful not to over mix otherwise the cheesecake mixture will curdle. Spread over the biscuit base and smooth over with a spatula or palette knife.
  3. Now cover the cheesecake and leave to set for at least 8 hours or preferably overnight.
  4. To make the raspberry coulis: Place the raspberries, icing sugar and lemon juice in a small saucepan. Heat gently and continue to cook until the raspberries break down and you’re left with a thick and glossy sauce. Take off the heat and pass the coulis through a fine mesh sieve into a clean bowl. Discard the seeds. Leave the sauce to cool before refrigerating.
  5. To serve slice up, top with raspberry coulis, fresh fruit or simply enjoy as it is.

Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Lemon Posset

This elegant English dessert requires only three ingredients to make. Garnish each posset with fresh berries and serve with crumbly shortbread biscuits. 

Lemon posset is a popular dessert on many restaurant and pub menus and if I spot lemon posset on a menu I will always pick it over anything else without a second thought!

For something so simple, this stunning dessert wows with its beautiful citrus flavour and luxuriously smooth texture. Possets are no-bake and can be prepared several hours ahead of time.

Today I’m checking back in with this divine lemon posset recipe. This traditional English dessert is a magical concoction of cream, lemons and sugar. Acidity from the lemon is what sets this dessert, without the need for any gelatine. That means this dessert is gluten-free (as long as you serve it with a gluten-free biscuit) and vegetarian.

You might have noticed my absence from the blog. I’ve taken this time away as an opportunity to update some of my older recipes with new photographs like these Terry’s Chocolate Orange Cupcakes, also these Chocolate Fudge Brownies, these Jammy Dodgers and most recently these Chocolate Malt Cupcakes.

I thought about which other recipe in my repertoire I wanted to update and I eventually decided after much deliberation that I would make my favourite lemon posset.

This recipe was originally shared in April 2015. 

Lemon posset will take you about ten minutes to prepare and be ready to set in the fridge. The hardest part really is waiting for it to set, but it’s certainly going to be worth the wait! This recipe also doesn’t need any specialist equipment, all you’ll need is a lemon juicer and zester/grater for zesting the lemons, a large saucepan and a spoon for stirring. You can serve your posset in any dish you like. I have used vintage tea cups, glasses and small ramekins, but it’s up to you what you serve them in. Aways remember be creative and put your own twist on anything you make and most importantly, have fun!

Once you’re ready to serve, decorate the tops by garnishing with fresh berries (I love blueberries and raspberries) and serve with homemade shortbread biscuits. Feel free to swap the shortbread for another biscuit of your choice, I think gingernuts would also pair fantastically with this dessert.

These creamy lemon pots will be perfect to welcome the arrival of spring next week, or dessert for Easter Sunday lunch and upcoming St. George’s Day in April, but they’re wonderful for all occasions.

(Makes 6)

Ingredients:

Lemon Posset:

600ml double cream

Zest and juice of 3 lemons

150g caster sugar

Shortbread:

125g unsalted butter, softened

55g caster sugar

180g plain flour

Method:

1. To make the lemon posset: Place the double cream, lemon zest and sugar in a large saucepan and on a medium heat gently bring the mixture up to the boil. Boil for 3 minutes. After 3 minutes take the pan off the heat and stir through the lemon juice. Now sieve the creamy mixture into a jug. Pour into 6 ramekins or small serving dishes/glasses and cover. Leave to set in the fridge for at least 4 hours or overnight if you want to make these in advance. Serve the lemon posset chilled.

3. To make the shortbread biscuits: Preheat your oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Cream the softened butter and sugar until smooth. Fold in the flour and mix into a soft dough. Now roll the dough out to approx. 1cm thickness on a lightly floured surface. Using a biscuit/cookie cutter of your choice, cut the dough into rounds or a shape of your choice. Sprinkle the top of each biscuit with extra caster sugar and then spread the biscuits out evenly on two large baking trays that have been lined with parchment paper or silicone baking mats. Chill the biscuits in the fridge for 20 minutes.

3. Once chilled, bake the shortbread for 15-20 minutes or until lightly golden. Watch the biscuits closely nearing the end of the baking time as they can colour quickly. Allow the biscuits to cool on the trays for a few minutes and then transport them to a wire rack to finish cooling completely.

Recipe Notes:

  • Refer to this page for conversions.
  • Be careful when boiling the posset mixture, make sure you’re using a large enough saucepan as this mixture could erupt and  boil over if you take your eye off it.
  • I recommend transferring the posset mixture into a jug when pouring into the serving dishes, this makes sure they’re really clean and neat. Allow the posset to cool a little at room temperature before chilling in the fridge – I left mine for about half an hour before refrigerating.
  • This shortbread recipe yields approx. 20 biscuits, but this will depend on the size of your biscuit/cookie cutter. If you make smaller biscuits, baking time will be a few minutes less. The baked shortbread biscuits will keep in an airtight container at room temperature for up 5 days and the lemon posset will keep for 3 days stored in the fridge.

Lemon posset recipe from The Great British Farmhouse Cookbook, shortbread recipe from BBC Food

Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Chocolate Marshmallow Mateys Crispy Treats

Crispy cereal treats made using Chocolate Flavour Marshmallow Mateys. This is sponsored content. 

Chocolate crispy treats have been one of my favourite recipes to make since I was little and had first stepped into the kitchen. My mum would always allow my sister and I to make crispy treats as they’re easy and fun to make. These chocolaty treats are great to make with kids because the ingredients don’t cost too much and don’t require any need to switch on an oven. The latter of which is always convenient in summertime when it’s too hot and all you want to prepare is no-bake recipes.

I recently received a few Malt-O-Meal cereals to taste test and create a recipe with. Included were Marshmallow Mateys, Chocolate Marshmallow Mateys and Waffle Crisp. I’ve tasted all three cereals I was sent and they were all really wonderful in their own way. The Marshmallow Mateys and Chocolate Marshmallow Mateys consist of cereal puffs and have rainbow coloured marshmallows added. The Waffle Crisp cereal tasted exactly like crunchy mini waffles soaked in maple syrup.

Chocolate Flavour Marshmallow Mateys 

When considering different recipes and ideas, I decided that I wanted the cereal to be the star of the show. Using the chocolate cereal to make crispy treats sprung straight to my mind. This is a great recipe to do with the kids before heading back to school and is a good idea for picnics or lunch boxes.

This recipe is so simple, so here goes:

Once you have the cereal in a large mixing bowl, melt the chocolate over a bain-marie (double boiler) or in the microwave in 20-second intervals. Be careful and make sure you keep a watchful eye on the chocolate until it has melted. I don’t tend to add any butter, golden syrup or marshmallows to my crispy treat mixture as I don’t really think you need to add them. I prefer my crispy treats to be crunchy and chocolaty and taste purely of chocolate. I’ve never had any problem with them being too hard by not adding any of the additional ingredients I mentioned above.

Once the chocolate is melted, add that to the cereal and stir until all the cereal is fully coated. Evenly distribute the chocolaty cereal mixture into 12 paper cupcake cases/liners – I picked pretty polka dot cases, anything patterned looks really nice when you’re presenting these crispy treats. You’ll find using the cupcake cases/liners makes removing the cakes far more easier too.

Before the chocolate sets, finish by decorating each cake with as many Marshmallow Mateys as you like. Set them in the fridge and then devour them!

(Makes 12)

Ingredients:

200g dark or milk chocolate (or a combination of both)

150g Chocolate Flavour Marshmallow Mateys cereal, separated from the marshmallows

Marshmallow Mateys, for decoration

Method:

  1. Line a 12-hole cupcake/muffin tin with 12 paper cases/liners. Break the chocolate into pieces and melt gently over a pan of gently simmering water (make sure the bottom of the bowl doesn’t touch the water) or melt in the microwave in 20-second intervals, stirring until the chocolate is melted and smooth.
  2. Mix the melted chocolate with the cereal until the cereal is completely coated in the chocolate.
  3. Divide the mixture between the paper cases and decorate with the marshmallows. Chill in the fridge for an hour until set. Crispy treats will store in an airtight container in the fridge for up to 3 days, however they’re best eaten fresh.

Recipe adapted from Easter Chocolate Nest Cakes

Enjoy!

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

Easy Chocolate Fudge

Homemade chocolate fudge made without a sugar thermometer or a double boiler in sight! It’s rich, silky smooth and a decadent treat perfect for the holidays and Christmas presents!

easy-chocolate-fudge

The Christmas baking starts now and we all know that Christmas = fudge season. Fudge or any kind of homemade chocolate confectionery is definitely something I would love to receive during the festive season as a present. This fudge would make a brilliant gift wrapped up in cellophane bags and tied with cute ribbon, but it would also be fantastic to make and serve on a platter at parties. Guests can help themselves or even take a few pieces home and share if they want to!

I’ve been working on this fudge recipe for sometime trying to get it perfected ready to share with you. The first time I made this fudge it was divine, however the following time I made it, I used half dark chocolate and half milk chocolate and the flavour was spot on. I also changed the originial recipe by adding some icing sugar to the mix, as the previous time I had made it the texture was silky smooth, but wouldn’t cut into perfect, neat pieces like I wanted it to.

chocolate-fudge

This isn’t actually how traditional fudge is made as you won’t need any specialist equipment like a sugar thermometer and you don’t need to test for soft or hard ball stage. Not all food needs to be overly complicated to prepare and this recipe proves how easy fudge can be to make. In a large non-stick saucepan, gently heat chopped chocolate, a can of sweetened condensed milk and a little bit of butter until it’s melted and smooth, then stir through sifted icing sugar.

The hardest part, as with most no-bake recipes is the time waiting for the end result to be revealed. This fudge needs at least a few hours in the fridge to set – it will still be a little squidgy, so I would definitely recommend leaving it overnight to ensure it’s really nicely set and will cut easily, but of course, that’s only if you can resist trying a piece beforehand!

(Makes 36 pieces)

Ingredients:

400g (14 ounces) dark or milk chocolate, broken or chopped into small pieces – you can use a mix of the two

397g (14 ounce) can sweetened condensed milk

25g (2 tablespoons) butter

100g (2/3 cup) icing/confectioners’ sugar

Method:

  1. Line a 20cm / 8-inch square tin with parchment paper or cling film. Set aside.
  2. Place the chocolate, condensed milk and butter in a large non-stick saucepan. Melt the ingredients gently on a low heat – take your time with this otherwise the chocolate will burn and go grainy. Stir occasionally until the mixture is smooth and all the chocolate is melted completely.
  3. Take off the heat and sift in the icing sugar and mix until thoroughly combined. The fudge will start to get really thick at this point and will begin setting.
  4. Evenly spread the fudge mixture out into the lined tin. Smooth over the top with the back of a spoon or a spatula. Leave fudge in the fridge for at 3-4 hours until set or overnight for the best results.
  5. Once the fudge is set, remove it from the tin. Using a large sharp knife, carefully cut the fudge into 36 pieces or more if you want you make smaller pieces of fudge. Fudge will keep stored in an airtight container in the fridge for up to 3 weeks. It’s a great recipe to make ahead of time ready for Christmas or any other special occasion! See the recipe notes below for tips on freezing.

Recipe Notes:

  • Use real chocolate not chocolate chips. Chocolate chips have stabilisers added so they hold their shape and don’t melt completely, therefore if you use chocolate chips your fudge will not be as smooth as it should be.
  • For this fudge you can use dark/milk chocolate or a mix of both. I used chocolate flavoured with orange oil, however you can use any flavoured chocolate you’d like.
  • Be patient. Melt the chocolate, condensed milk and butter in a large saucepan over a low heat. If it’s too hot, you may risk splitting the mixture and the chocolate will go grainy. Unfortunately once you’ve overcooked chocolate there’s is no way of getting it back.
  • I tend to use unsalted butter is most of my baking, however as this fudge is quite sweet, I would recommend using salted butter instead of unsalted butter.
  • This fudge can be frozen for up to 3 months. Just make sure you wrap it up well and store in an airtight container. Don’t forget to pop a label on it so you know how long it has been in the freezer for! When you’re ready to thaw it, take the fudge out of the freezer and leave it to defrost in the fridge overnight.

Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext

White Chocolate Cheesecake with Raspberry Coulis

Fluffy no-bake white chocolate cheesecake. A rich dessert that’s delicious served with tangy raspberry coulis. 

DSC07784

You will all know by now how much of fan I am of my no-bake treats on this blog. I always enjoy testing and creating different kinds of no-bake desserts, especially no-bake cheesecake recipes.

Now it’s officially spring it’s time to share some fresh fruity desserts and recipes.

I’m kicking off the season with this white chocolate cheesecake. Consisting of layers of buttery digestive biscuit base and creamy smooth white chocolate cheesecake. Each slice is served with a drizzle of homemade raspberry coulis which contrasts beautifully with the cheesecake.

DSC07767

We served this cheesecake for guests we had over the Easter weekend for a dinner party. It was requested I make a dessert for our cheesecake loving friends and this recipe certainly impressed.

Each slice cuts perfectly and holds its shape even without gelatine. You can serve the cheesecake with an assortment of mixed berries but I think the raspberry coulis and fresh raspberries really compliment the white chocolate.

DSC07734

DSC07785

Ingredients:

Biscuit Base:

300g or 20 digestive biscuits

140g unsalted butter

White Chocolate Cheesecake:

500g full-fat cream cheese, softened (I leave mine out at room temperature for about half an hour to soften)

300g white chocolate

300ml double cream

45g (3 tablespoons) icing sugar

1 teaspoon vanilla extract

Raspberry Coulis:

200g-250g (2 cups) fresh or frozen raspberries

1-2 tablespoons icing sugar

1 tablespoon lemon juice or water

Method:

  1. To make the biscuit base: Break the digestives up into smaller pieces. Place in a ziplock bag and crush with a rolling pin or place the biscuits in a food processor and process until they’re fine crumbs. Mix together with the melted butter. Press the biscuit crumbs into a 23cm springform cheesecake tin until compact and firm. Leave in the fridge whilst you make the cheesecake filling.
  2. To make the cheesecake filling: Melt the white chocolate over a bain-marie or in a heatproof bowl in the microwave in 20-second intervals. Leave to cool slightly.
  3. Beat together the softened cream cheese and the melted white chocolate until smooth.
  4. In a separate bowl whisk the cream, icing sugar and vanilla until soft peaks form. Fold the cream in two batches into the cream cheese mixture.
  5. Spread the cheesecake filling onto the prepared biscuit base and smooth over with a palette knife or spatula. Cover and leave to set in the fridge for at least 6-8 hours or preferably overnight.
  6. To make the raspberry coulis: Place the raspberries, icing sugar and lemon juice/water in a small saucepan. Heat gently and continue to cook until the raspberries break down and you’re left with a thick and glossy sauce. Take off the heat and pass the coulis through a fine mesh sieve into a clean bowl. Discard the seeds. Leave the sauce to cool before refrigerating.
  7. Serve the cheesecake with white chocolate shavings, the chilled raspberry coulis and some fresh raspberries. Cheesecake will store in the fridge in an airtight container for up to 3 days.

DSC07801 (1)

Enjoy!

jess

Keep up to date with me on:

Like my Facebook page here 

Instagram: @whatjessicabakednext

Twitter: @jessbakednext

Pinterest: @jessbakednext