Recipe | White chocolate cheesecake

Not just a white chocolate cheesecake, a Vogue white chocolate cheese cake - things don't get much better than that! I came across this recipe in last years Vogue Entertaining + Travel extra mag that came with a Vogue Living. I still find myself looking through this magazine at articles about Denmark's famous NOMA opening in Japan and city guides of Tokyo and Berlin (both of which I am dying to go to).




I finally made this cheesecake for a family members 50th birthday last week. It was easy to follow with no baking involved and its rich sweetness was to die for (if I may say so myself).

170g chocolate ripple biscuits
60g butter, melted 
180g white chocolate, chopped (I used Lindt white chocolate)
60ml hot water
2 teaspoons gelatine powder
250g cream cheese, at room temperature
160g mascarpone
125ml thickened cream
1/2 cup castor sugar
edible flowers or any type of berry to garnish (I used raspberries because they were in season)

Lightly grese a 20cm (I used an 18cm) springform pan and line base with baking paper.
Process biscuits in a food processor until finely crushed. Add melted butter and process until combined.
Using the base of a glass, spread and press biscuit mixture firmly over base of based of prepared pan.
Place in refrigerator for 30 minutes to chill.
Place chocolate in a heat proof bowl set over a saucepan half-filled with simmering water (ensure bowl doesn't touch water).
Stir with a metal spoon for 3 - 5 minutes or until chocolate melts and is smooth. Set aside for 5 minutes.
Meanwhile, place note water in a bowl. Sprinkle with gelatine and stir gently to dissolve powder. Set aside for 5 minutes.
Using an electric mixer, beat cream cheese, mascarpone, cream and sugar until combined. Add chocolate and gelatine mixture, and beat until smooth and combined. 
Pour mixture over biscuit base. Cover with plastic wrap and place in refrigerator for 4 hours or overnight until chilled and set.
Gently run a hot knife around edge of pan. Transfer cheesecake to a servicing plate and garnish.




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