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
|Per Serving||Per 100 g / ml|
|Fat||56.58 g||34.93 g|
|Carbohydrate||37.43 g||23.10 g|
|Protein||7.55 g||4.66 g|
We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.
To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.