White Chocolate and Vanilla Cheesecake

White chocolate cheesecake

Dear friend,

I am aware this looks like yoghurt LOL- it’s not, promise. This cheesecake recipe is super easy to make. However, I can’t say it’s super cheap (it is if 6 people put £1 in). Let’s review- If we’re shopping at Tesco, mascarpone= £1.20, cream cheese= £1, white chocolate= you can get it 200g from aldi for £0.99, digestive biscuits= £0.31-£0.89, vanilla essence= £1.09, caster sugar= (£0.99) and you should already have butter. This brings us to a minimum total of £5.58 between 6 people. Decent if you ask me. Let’s get to it…

Portions: serves 6

Prep time: 15 mins        Cook time: 0 mins        Total time: 15 mins (minus fridge time)

What you will need:

  • 6 small ramekins/cups or 1 big cheesecake tray thing
  • Medium mixing bowl
  • Regular bowl
  • Cling film
  • Plastic food bag to crush biscuits in
  • Whisk (electric is better)

Ingredients for base:

  • 9 digestive biscuits
  • 75g butter (softened)

Ingredients for top:

  • Mascarpone 250g (1 tub)
  • Cream cheese/full fat soft cheese 200g (1 tub) (DON’T BUY PHILADELPHIA, it’s really not worth it)
  • White Chocolate 200g
  • 1 tbsp vanilla essence (Dr Oetker’s Madagascan vanilla is cheapest and nicest for this recipe)
  • 1 tbsp caster sugar (optional)

Let’s go…

  1. Place digestive biscuits in a food bag and crush by rolling over them with the cling film roll
  2. In the regular bowl add crushed digestives to the butter, combine the two and then transfer them to the ramekins or dish and press firmly to flatten. Place in fridge while preparing the rest
  3. Break chocolate pieces up and place in the medium sized bowl
  4. Add freshly boiled water to the saucepan and place bowl of chocolate on top (stir with spoon to speed it up)
  5. Once the chocolate has melted, remove from saucepan and roughly mix the mascarpone in with a regular spoon, then the cream cheese, then the vanilla essence
  6. If you feel like it’s not sweet enough, add the tablespoon of caster sugar. That’s what I did
  7. Finally, whisk the cheesecake for 30 seconds (electric whisk is better and easier), transfer to ramekins/dish, wrap tightly with cling film to stop it tasting like fridge, and refrigerate overnight. Cheesecake done

P.s. the longer you whisk, the fluffier the cheesecake will be. Up to you init. Also, I left my cheesecake for 2 and a half days before I ate it because I had things to do, but it was a perfect consistency. However, I feel like a minimum of 8 hours should do the trick. You may even feel like 4 hours is enough

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