My neighbours are either going to seriously love or hate me after this. They are the recipients of many of my kitchen concoctions, and especially the sweet stuff that I just can’t keep in the house beyond my ‘in moderation’ sampling. I suspect they’ll love me upon sight of me standing at the front door with this cake in hand, unless of course they are on a health kick in which case I think my lawn mower borrowing days are over.
This cheesecake is dreamy beyond words. Dreamy. I am not a fan of white chocolate and I don’t know what ever possessed me to even give it a go, but white chocolate combined with mascarpone and cream cheese is quite simply superb. I have made this same white chocolate cheesecake before, and even then I wondered what sweet food Gods were watching over me on that day, because the taste is sublime.
Do you think I love the taste of this cheesecake a little?
I was thinking to drop some mint extract or crème de menthe in to give the cheesecake a mint taste, but then I realised I didn’t really want to muck around with this white choc/mascarpone/cream cheese miracle. So I plonked the mint stuff on top instead. The base is chocolate biscuit crumbs and butter (HELL YES) so it’s essentially one big chocolate overload. And although this sounds amazingly (probably sickly) sweet, surprisingly it isn’t. It’s sweet yes, but not that sweet you can’t get through a whole slice in one sitting. I know that from experience.
Obviously you can top the cheesecake with whatever you like. Not a fan of mint, then try some berries, or some kind of citrus compote. Get creative, then tell me about it so I can pop your idea onto my must-try list. This cheesecake is very easy as to make, the hardest part once you have combined everything and made the base is the waiting. Try to leave it chilling for at least 8 hours.
Ingredients // makes a 21cm cake
250g chocolate biscuits
100g butter, melted
300g premium white chocolate
200ml whipping cream
250g cream cheese (I use light Philadelphia to compensate for all the chocolate (not really))
2-3 small bars each of Aero and Peppermint Crisp
Grease round 21cm springform cake tin. ** tip: turn removable base of tin upside down so the cheesecake base won’t stick into the groove that forms at the join. You can also pop a disc of parchment paper on the bottom to make sliding the cheesecake off and onto your cake stand a little easier.
Process biscuits into crumbs and combine well with butter. Press firmly into base of tin.
Place tin into fridge to chill base while making the filling.
Melt chocolate in top bowl of a double-boiler over medium heat. Leave to cool slightly.
Whip cream to medium stiffness (mousse-like texture). Add cream cheese and mascarpone, combine well. Stir in melted chocolate and stir until nice and creamy and dippable. I suggest you drop your finger tip in to taste this creamy chocolate mixture, it’s divine!
Pour mixture over the cheesecake base. Chill overnight or for at least 8 hours.
Next day eagerly top that baby with your mint selection, and be a champ and share a slice with your neighbour.