Sunday, 29 December 2013

Christmas White Chocolate Cheesecake

  • 165g Digestive Biscuits, crushed
  • 65g Butter, melted
  • 6 leaves of gelatine
  • 500g Crème Fraiche
  • 100g Caster Sugar
  • 2tsp Vanilla Extract
  • 100g White Chocolate
  • 250g Ricotta Cheese
  • Decorations
  1. Mix together the crushed biscuits with the melted butter and press into the base of a lightly oiled 18cm springform cake tin. Keep in the freezer whilst you prepare the filling.
  2. Soak the gelatine leaves in cold water until really soft. Heat the crème fraiche and sugar really gently, stirring often in a saucepan until the sugar has dissolved. Now add the softened gelatine and vanilla extract to the mixture and stir until the gelatine has dissolved. Leave to cool.
  3. Meanwhile, melt the chocolate over boiling water and whizz up the ricotta cheese until smooth. Then add the melted chocolate and the cream mixture and mix together.
  4. Pour the mixture over the crumb base and place in the fridge to set, preferably overnight.
  5. When set, carefully remove from the tin and decorate as desired.

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