White Chocolate Cheesecake
By Philadelphia Recipes
Published on 09 September 2020
This white chocolate cheesecake is perfect and the addition of Philadelphia gives it a creamy and luxurious taste. Time and servings
30 minsTotal time
18Servings
30 minsPrep time
Ingredients
- 100 g of dark chocolate
- 1 handful of pomegranate
- 300 g of chocolate digestive biscuits
- 1 handful of raspberries
- 100 g of icing sugar
- 720 g of philadelphia
- 60 g of butter
- 500 g of white chocolate
Method
Step 1
Mix biscuit crumb with melted butter and press hard into a 23cm spring form tin lined with parchment paper using back of a wooden spoon. Chill in fridge for 30 minutes.Step 2
Mix Philadelphia and icing sugar together in a bowl gently.Step 3
Melt chocolate in a heatproof bowl set over a pan of simmering water, (making sure bottom of bowl doesn’t touch the water).Step 4
Add Philadelphia mixture to bowl of chocolate one large dollop at a time, mixing vigorously until mixture looks uniform, smooth and silky. At this point tip remaining Philadelphia mixture into chocolate mixture and mix until completely incorporated.Step 5
Tip mixture over biscuit base, smoothing off with back of a spoon. Pop cheesecake in fridge for 20 minutes.Step 6
To decorate use a swivel peeler to peal the dark chocolate into curls. Remove cheesecake from tin, carefully peel away the parchment and top with the chocolate curls and seasonal fruit.