I made this cheesecake while my brother was down as I like to treat him when he is here as we don’t see him as often as we would like. He loves white chocolate and this cheesecake by Nigella Lawson ticked all the boxes for me, I thought it would make a great blank canvas for decorating.
To me a cheesecake can be personalised to your own taste, you have three areas to add your own twist on things:
- The Base – for example you don’t like ginger biscuits, use Digestives, Shortbread, Chocolate Chip Cookies or Oreo’s
- The Cheesecake Filling – for example do you keep it plain and let the topping speak for you or do you add some fresh fruit, or chocolate swirled through for a two-toned cheesecake.
- The Topping – Do you leave it blank and understated? or Do you make a masterpiece fit for Royalty? For example add Ganache, Whipped Cream, Exotic Fruits,
See below the recipe for notes and more ideas to customise your cheesecake.
White Chocolate Cheesecake
Adapted from Nigella Lawson
Serves: 8 (according to Nigella)
Serves: 12 (what I got out of the cheesecake, as it is quite creamy, I served it along with some fresh berries)
For the Biscuit Base
175g Digestive Biscuits
50 – 75g Butter, melted
For the Cheesecake
200g White Chocolate, roughly chopped and melted
280g Full Fat Cream Cheese, at room temperature
300ml Double Cream
1 tsp lemon juice
1 tsp vanilla extract
- Base line a 8 inch (20cm) round cake tin with greaseproof paper. Nigella says to use a springform cake tin, but I got on great with my loose-bottomed tin. Choose whatever you are comfortable with.
- To make the filling, melt the white chocolate in a heatproof bowl, on top of a saucepan of simmering water. Just put enough water in so that the water does not touch the bottom of the bowl, about 3cm. Once the chocolate is almost melted give it another stir and then remove from the heat – setting it aside so it cools to room temperature, but still remains liquid (about 10 minutes).
- For the base, break the biscuits into a food processor and blend until you have crumbs. Add the butter and process again until the mixture starts to clump together.
If doing this by hand (like I did), put the biscuits into a bag and crush to crumbs, you can always use the end of a rolling pin. Transfer the biscuit crumbs to a bowl and then add the melted butter and stir until well mixed.
- Press the biscuit mixture into your cake tin, letting some come a little way up the sides. Use the back of a spoon to help press the mixture down. Place in the tin in the fridge while you carry on with the cheesecake filling.
- In a large bowl beat the cream cheese with a wooden spoon, until soft. Gently fold in the slightly cooled, melted white chocolate.
- Whip the cream softly so it is thickened, but the peaks don’t hold their shape. Then fold it into the white chocolate mixture in two batches. Add the lemon juice and vanilla extract, then fold these in.
- Pour the pale, almost mousse like mixture into the biscuit-lined tin. Smooth the top over and then cover the tin with cling film and refrigerate overnight before serving.
- When ready to serve, remove from the fridge for a few minutes before gently going around the outside of the cheesecake with a knife, (I used a thin spatula/palette knife) to separate it from the tin, then using a can or cup to push the bottom, until the cheesecake is just left on the cake base.
Because you have lined the tin, the cheesecake should come easily off the base, the paper will remain underneath the biscuit layer, just take care when cutting, I did not find these a problem.
- I decorated the top of my cheesecake with freeze-dried raspberries and strawberries and chopped pistachios around the outside.
- Then cut into slices. I served mine with strawberries, raspberries and blueberries.
This White Chocolate Cheesecake is a blank canvas for you to decorate as you please with your favourite toppings, here are some ideas.
- Drizzle with Chocolate
- Dust with Cocoa Powder
- Broken or Chopped Chocolate Bars like Flake, Twirl, Maltesers
- Caramel Sauce
- Whipped Cream
- Fresh Berries – Raspberries, Strawberries, Blueberries, Blackberries
- Drizzle Passion-fruit pulp and seeds
- Raspberry Jam, Lemon Curd etc
- Sprinkle with different nuts such as hazelnuts, almonds, pecans
- Crush Biscuits/Cookies – like Oreo’s
The variations are endless, just let your creativity flow and decorate your cheesecake however you desire. You can make the same cheesecake again and again but just change the toppings, giving you infinite flavour combinations and texture.
It doesn’t just stop with the toppings, why not add things into the cheesecake itself like;
- Chopped Chocolate – do you have left over Easter or Christmas chocolate try adding Mini Eggs, Creme Eggs, Maltesers