The picture for this one may cause some confusion – being as it’s milk chocolate! But there’s a simple explanation. I was experimenting.
STARS (out of 5)
Difficulty – *
Time – **
Taste – ****
This cheesecake is quick and easy to make – I’ve made it many times now with variations. This week my 10 year old niece made it with me, and we decided to try it with milk rather than white chocolate. I have to say I prefer it with white chocolate but then I am not a big milk fan.
The basic recipe was taken from a Good Food magazine.
- Make it with white chocolate first, before experimenting.
- Instead of digestives, try using chocolate chip cookies for the base for a contrast.
- Use full fat cream cheese. Don’t be tempted by the low fat options, which makes it a lot runnier (I’m sure someone can provide a scientific explanation). If this is made with full fat cheese it makes a lovely firm cake. (The cheesecake in the picture was made with low fat cream cheese, although after 12 hours in the fridge it had firmed up a lot more.)
- Serve the cheesecake with a blueberry coulis for a delicious contrast.
- There are plenty of variations that can be made on this basic recipe – try using dark chocolate and dropping in pieces of fudge for a truly decadent delight.
- For the cheesecake
- 100g/4oz plain digestive biscuits
- 50g/2oz butter
- 400g white chocolate
- 284ml double cream
- 250g full-fat soft cream cheese
- 250g mascarpone
1. Put the biscuits in a processor and whizz them into crumbs. Melt the butter and mix into the crumbs.
2. Line the base of a 20cm cake tin with baking paper. Tip the crumb and butter mix in to line the base of the tin. Cover and keep in the fridge.
3. Melt the white chocolate in a bain-marie and then leave to cool slightly.
4. Beat the cream, cheese and mascarpone in a bowl and stir in the melted chocolate. Spoon onto the base and chill in the fridge for at least 3 hours before serving.