Sometimes you try and recreate a restaurant dessert and it’s a disaster, other times you manage to make it even better than the original (subject to opinion of course). This easy no-bake white chocolate cheesecake falls into the latter and is one of our standby go-to desserts; it’s a big serving but it’s also rare for no one to ask for seconds, and if they don’t then trust us you’ll be pleased when you have leftovers the following day!
You can make it in a springform tin for elegant decanting, pimped up with grated chocolate, crushed meringue or raspberries. For Elldrew it epitomises casual dining so we make it without any extra pizazz, in a glass baking dish, so our guests can just scoop out as much, or as little, as they want.
- 1 tub (280g) Philadelphia full fat cream cheese
- 1 tub (250g) mascarpone cheese
- 1 x 170ml tub of double cream
- 400g white chocolate
- 1 packet (250g) of Lotus Caramelised Biscoff Biscuits
- 75g unsalted butter
- Allow all refrigerated items to come to room temperature.
- Melt the butter over a low heat in a large-ish saucepan (or give it a quick zap in the microwave). We know it seems silly to use a big saucepan but it makes the next step less messy.
- Whilst the butter’s melting use a rolling pin to crush the biscuits into crumbs (we double bag a freezer bag and give them a good thrashing).
- Add the biscuit crumbs to the melted butter in the large saucepan and stir to ensure the biscuit crumbs are well coated. It should clump together a little.
- Add the biscuit mixture to your serving bowl or cake tin, using your hands to firmly press the mixture down until flat and even across to form the base. We use a 20xcm x 20cm dish. Leave to set in the fridge for approximately 30 minutes.
- Next, melt the chocolate however you’re comfortable doing so (in a microwave, over a bain marie, etc).
- Whilst the chocolate’s melting; in a food mixer or using an electric whisk, combine the Philadelphia and mascarpone cheese until well combined.
- Add the double cream and continue to whisk until thick.
- Finally add the melted chocolate and whisk further until well combined and smooth. It may go lumpy for a short while; just keep mixing.
- Once it’s all blended together and smooth, spoon the mixture over the cooled set biscuit base, return to the fridge for several hours or, better, overnight.
Simply serve the white chocolate cheesecake straight from the dish or decanter and serve as individual deconstructed desserts, adding whatever your taste buds desire…this delicious, simple cheesecake will disappear before your very eyes (unless, like we mentioned, you are lucky enough to have some for the following day – Chefs treat!).
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