Recipe of the Month, January: White Chocolate Cheesecake

Ingredients

-300g of digestive biscuits
-400g of white chocolate
-150g butter
-300g cream cheese
-300ml double cream
-250g mascarpone
-1 teaspoon of vanilla extract
-Strawberries or raspberries (optional)
-1 loose bottom cake tin

Method:

💚Step 1: Crush your biscuits into a bowl, (if you have a food processor then use that instead) crush your biscuits until the are sand like in consistency.

💚Step 2: Melt your butter into a pan on a low heat, remove pan off the hob once all of the butter is melted.

💚Step 3: Combine your melted butter into your biscuit bowl, mix both ingredients until they are both fully combined.

💚Step 4: Now put your biscuit mixture into your already greased cake tin and pat the mixture down until the mixture is even and should be covering the base of your cake tin.

💚Step 5: Add your cream cheese, mascarpone and double cream into a bowl and mix them all together

💚Step 6: Once you have mixed all of your creams, boil your kettle and put the water into a hob and put it on a low heat. Put a glass bowl over the top of the hob and put your white chocolate into the bowl. Keep stirring the chocolate until it is fully melted.

💚Step 7: Combine your white chocolate to the cream mixture and add your teaspoon of vanilla extract.

💚Step 8: Mix all of the ingredients in the bowl together until they are fully mixed. The texture should be slightly less thick than clotted cream.

💚Step 9: Put your mixture into the cake tin where the biscuit base is and even the mixture out until the biscuity base is covered.

💚Step 10: Put your cheesecake into the fridge and leave for 6 hours to set.

💚Step 11: After you have left your cheesecake for 6 hours, take it out of the fridge and make sure it has solidified and the mixture isn’t runny what so ever. Once you have confirmed your cheesecake is fully set, you can go ahead and tuck in!