White choco­late cheese­cake

Landscape (UK) - - In the Kitchen -

Serves 8

150g white choco­late, chopped 60g white choco­late, grated, to dec­o­rate 250g di­ges­tive bis­cuits, finely crushed 125g un­salted but­ter, melted 3 tsp pow­dered gela­tine 500g cream cheese, soft­ened 180g caster sugar 150g sour cream 3 tbsp boil­ing wa­ter white fon­dant rose, op­tional In a food pro­ces­sor, com­bine the bis­cuits and melted but­ter. Pack the mix­ture into the base and sides of a 20cm spring­form cake tin, lined with grease­proof pa­per, us­ing the back of a spoon to smooth the sur­face. Leave to chill un­til needed. Pour the boil­ing wa­ter into a small bowl and sprin­kle over the gela­tine pow­der. Stir once and set aside to bloom for 10 mins. Mean­while, place the white choco­late in a heat­proof bowl. Sit the bowl over a half-filled saucepan of sim­mer­ing wa­ter and leave the choco­late to melt, stir­ring from time to time. Once melted, re­move the choco­late from the heat and stir briefly un­til smooth. In a sep­a­rate large mix­ing bowl, beat to­gether the cream cheese, sugar and sour cream un­til smooth and creamy. Add the gela­tine mix­ture and beat un­til com­bined. Then add the melted choco­late and beat un­til smooth. Pour the mix­ture over the chilled bis­cuit base and smooth the top flat with the back of a wet ta­ble­spoon. Cover the cheese­cake and leave to chill for at least 4 hrs. Turn out the cheese­cake onto a serv­ing plate. Top with the grated choco­late and rose, if us­ing, be­fore slic­ing and serv­ing.

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