WHITE CHOCOLATE & BLACKBERRY CHEESECAKE

White Chocolate Cheesecake, a fusion of velvety Milky Bar white chocolate and a cream cheese filling with a spiced biscuit base. The crowning touch is a swirl of homemade blackberry jam. Whether you opt for the blackberry infusion or the white chocolate base, this cheesecake has an unbelievable taste. Easy to make, it's perfect for any occasion.

PREP 30m

SET 3h

TOTAL 3h 20m

SERVES: 10-12 portions

Ingredients-

  • 320g digestive biscuits

  • 160g melted butter

  • Pinch of cinnamon & ginger

  • 300g melted Milky Bar white chocolate

  • 300g full-fat cream cheese

  • 75g icing sugar

  • 1 tsp vanilla bean paste/essence

  • 300ml double cream

  • Blackberry Jam (recipe in next post)

Instructions-

Crust:

  • Crush the biscuits and add melted butter, cinnamon, and ginger. Press into a cake tin.

  • Use a smaller 10" tin for elevated edges or a regular-sized tin for a 1-1.5cm thick flat layer.

Cheesecake Filling:

  • Whisk together cream cheese, icing sugar, and vanilla.

  • Gradually add the cream in thirds, whisking each time until thick.

  • Add melted white chocolate, which will further thicken the mixture.

  • Pour the mixture onto the biscuit base, smoothing it out until flat.

Swirl:

  • Make the blackberry jam (recipe in the next post).

  • Swirl the jam into the cheesecake by making holes with a spoon and using a chopstick to create a marbled effect.

Setting:

  • Leave to set, preferably overnight, or for at least 3 hours.

  • Cut the cheesecake with a hot knife dipped in hot water for smooth slices.

Serve and enjoy!