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Mary Berry - Divine White Chocolate Chilled Cheesecake



Recipe: Divine White Chocolate Chilled Cheesecake
Recipe Book: Mary Berry - Simple Comforts
Buy the Book Here
Review: 🌟🌟🌟🌟🌟 Oh Sweet Baby Jesus! If you are going to fail in your January dieting...do it in style with this! 
You really won't regret making this. 
You know that episode of Friends where they get a cheesecake mistakenly delivered and they can't stop eating it? Yeah? Well if you make this, you'll probably find after a while that no one will bother cutting nice neat slices off it and just resort to leaving a spoon in the fridge next to it on the plate! 
It really is that good. It's not too sweet or sickly, it is in all honesty, perfection or divinity on a plate.
I must apologise though for the naff photo...we had eaten over half of the cheesecake (in a couple of hours of it being ready) before I'd realised that I forgotten to take a photo of it.

Full Recipe Below

SERVES 6-8

For the base:

50g (2oz) butter
150g (5oz) digestive biscuits, crushed

For the filling:

300g (11oz) good white chocolate, broken into pieces
2 x 180g (6oz) packs of full-fat cream cheese - Don't use lighter cream cheese otherwise it may not set!
200ml (7fl oz) pouring double cream

For decoration:

50g white chocolate, shaved into long curls

Prepare ahead: Can be made up to a day ahead.

Method: 

  1. You will need a 20cm (8in) round, deep, loose-bottomed sandwich tin. 
  2. Line the base with a disc of non-stick baking paper. 
  3. Remove the cream cheese from the fridge 15 minutes before using.
  4. To make the base, melt the butter in a saucepan over a low heat.
  5. Add the crushed biscuits and stir them into the melted butter until coated. 
  6. Spoon into the base of the prepared tin and use the back of the spoon to press down in an even layer. 
  7. Chill in the fridge for 15 minutes.
  8. Place the chocolate in a bowl set over a pan of gently simmering water, making sure the base of the bowl does not touch the water.
  9. Stir gently until the chocolate has just melted. Do not overheat or the chocolate may split and the cheesecake will not set,
  10. Spoon the cream cheese and a quarter of the cream into a bowl.
  11. Gently whisk with an electric hand whisk until the mixture is smooth and there are no lumps. 
  12. Pour in the rest of the cream and whisk again until smooth. 
  13. Add the melted white chocolate and stir until fully incorporated into the cream mixture.
  14. Spoon the mixture into the tin and level the surface. 
  15. Chill in the fridge for at least 6 hours or ideally overnight.
  16. Remove the cake from the tin, place on a serving plate and scatter over the white chocolate curls.

Aga conversion: Melt your butter and chocolate by sticking the dishes on your Aga top to melt them.

Will I make this again? Hell YES!!!!

 

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