Skyscraper White Chocolate Cheesecake

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This indulgent White Chocolate Cheesecake is a perfect way to impress your dinner party guests!

10 - 12 servings

Medium 40 Minutes

Ingredients

Ingredients

For the recipe  Skyscraper White Chocolate Cheesecake

For the Cheesecake:

250 g Double Chocolate Chip Cookies (9 oz) crushed
75 g Unsalted butter (melted)
400 g Dr. Oetker 26% White Chocolate (14 oz)
450 g Full Fat Cream Cheese (1 lb) at room temperature
300 ml Double Cream (10 fl.oz) at room temperature
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
300 ml Whipping Cream (10 fl.oz)
Dr. Oetker Chocolatey Strands

preparation

Preparation

Skyscraper White Chocolate Cheesecake

Step 1: Grease the base and line a deep 20cm (8 inch) spring form cake tin.

Step 2: Place the crushed biscuits in a bowl and bind together with the melted butter. Press into the base of the tin using the back of a metal spoon. Chill until required.

Step 3: Break the White Fine Cooks' Chocolate into a heatproof bowl and melt over a pan of barely simmering water, and set aside for 10 minutes until warm.

Step 4: In a large mixing bowl, whisk together the soft cheese, double cream and Madagascan Vanilla Extract.

Step 5: Fold in the warm White Chocolate and spoon the mixture over the biscuit base. Smooth the top and chill for 2-3 hours until set. Note: if the chocolate is too cool, it will not mix in properly and will make the cheese filling lumpy.

Step 6: To serve, release the cheesecake from the tin and place on a serving plate.

Step 7: Whisk the whipping cream until just peaking and place in a piping bag fitted with a 1cm (½ inch) plain nozzle. Pipe mounds of cream in tall peaks over the top of the cheesecake, and sprinkle generously with Chocolate Flavour Strands.

1 serving = 149g

Nutritional Information for the recipe Skyscraper White Chocolate Cheesecake

Per Serving Per 100 g / ml
Energy 2881 kJ
688 kcal
1779 kJ
425 kcal
Fat 56.58 g 34.93 g
Carbohydrate 37.43 g 23.10 g
Protein 7.55 g 4.66 g

preparation

Preparation

Skyscraper White Chocolate Cheesecake

Step 1: Grease the base and line a deep 20cm (8 inch) spring form cake tin.

Step 2: Place the crushed biscuits in a bowl and bind together with the melted butter. Press into the base of the tin using the back of a metal spoon. Chill until required.

Step 3: Break the White Fine Cooks' Chocolate into a heatproof bowl and melt over a pan of barely simmering water, and set aside for 10 minutes until warm.

Step 4: In a large mixing bowl, whisk together the soft cheese, double cream and Madagascan Vanilla Extract.

Step 5: Fold in the warm White Chocolate and spoon the mixture over the biscuit base. Smooth the top and chill for 2-3 hours until set. Note: if the chocolate is too cool, it will not mix in properly and will make the cheese filling lumpy.

Step 6: To serve, release the cheesecake from the tin and place on a serving plate.

Step 7: Whisk the whipping cream until just peaking and place in a piping bag fitted with a 1cm (½ inch) plain nozzle. Pipe mounds of cream in tall peaks over the top of the cheesecake, and sprinkle generously with Chocolate Flavour Strands.

1 serving = 149g

Nutritional Information for the recipe Skyscraper White Chocolate Cheesecake

Per Serving Per 100 g / ml
Energy 2881 kJ
688 kcal
1779 kJ
425 kcal
Fat 56.58 g 34.93 g
Carbohydrate 37.43 g 23.10 g
Protein 7.55 g 4.66 g

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