White chocolate cheesecake
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Loading... - Jen Murphy
- 22 Dec 2020
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SERVES
10
INGREDIENTS
-200g gingernut biscuits
-50g ground almonds
-100g unsalted butter, melted
-400g mascarpone
-400g cream cheese
-1 tbsp cornflour
-100g caster sugar
-2 large eggs
-200g white chocolate, roughly chopped
-300ml double cream
To decorate
-200ml double cream
-White chocolate curls
-Cocoa powder or icing sugar, for dusting
METHOD
-Preheat the oven to 160C/Gas 3. Grease and line a 20cm cake tin.
-Blitz the gingernuts and almonds together in a food processor.
-Melt the butter over a low heat then add this to the food processor. Blitz again to combine.
-Tip out of the bowl and press into the base of the prepared tin. Level with a spatula then place in the fridge for 10 minutes.
-For the filling, beat the mascarpone, cream cheese, cornflour and sugar together until smooth. Whisk in the eggs. Once combined, set aside.
-Melt the chocolate over a low heat then fold this into the cream cheese mixture along with the double cream. Spoon this on top of the chilled base.
-Bake for 60-70 minutes. You want the middle to retain a slight wobble so try not to over bake it.
-Turn off the oven and prop the door open with a wooden spoon so that it remains ajar. Allow to cool for 20 minutes before removing from the oven. This helps stop any cracking.
-Chill in the fridge until required. To serve, lightly whip the cream (try not to over-whip it – you want it to be soft and pillowy) and spread it over the top. Cover with chocolate curls and dust with a little cocoa or icing sugar to finish.
