NO BAKE WHITE CHOCOLATE CHEESECAKE

 

The only cheesecake recipe I use. It's a no bake recipe and it's dead easy. No need to worry about adjusting the oven temperature or cracks on your cake or a bain-marie. 

White chocolate cheesecake

Top this with any kind of fruit coulis you want for a bit of tartness. I've tried raspberry, blueberry (pictured here), blackberry, mango, passionfruit - all work a treat. The tartness helps to cut through the richness of the cheesecake, so you can eat more without feeling sickly. 

White chocolate cheesecake
White chocolate cheesecake
White chocolate cheesecake

One of my cheesecake pet peeves is a thin or soggy base - the base is important guys! So I've made sure to include quite a thick biscuit base in the recipe. Again, the added texture and difference in flavour helps cut through the richness of the cheesecake filling. Try it, I hope you love it!

White chocolate cheesecake

NO BAKE WHITE CHOCOLATE CHEESECAKE

  1. In a food processor, blend the biscuits until very fine. Add the butter, sugar, salt and coconut and blend until combined.
  2. Line a cake tin with baking paper and press the biscuit mixture into the bottom of the tin.
  3. Freeze for at least an hour.
  4. For the filling, place the white chocolate in a heatproof bowl and melt over a pot of gently simmering water. Ensure the bottom of the bowl does not touch the water. Once melted and smooth, set aside to cool.
  5. Using a standing mixer, beat the cream cheese until smooth.
  6. Add the sour cream and blend until smooth. Repeat with the cream.
  7. With the mixer on low speed, pour the melted white chocolate into the mixture in a steady stream. Beat until all incorporated and smooth.
  8. Add the lemon juice and beat once more. 
  9. Pour the cheesecake filling over the set base and refrigerate overnight
  10. For the fruit compote, combine all ingredients in a small saucepan set over medium heat, making sure to stir occasionally. Allow the mixture to come to the boil and simmer for 3-5 minutes. Let cool and refrigerate.
  11. Just before serving, spoon the compote over the cheesecake. Enjoy!

For the base:
200g plain biscuits, lightly crushed
½ cup desiccated coconut
160g butter, melted
3 tbsp brown sugar
Good pinch of salt

For the filling:
450g good quality white chocolate
400g cream cheese, room temp
300g sour cream
½ cup thickened cream
Juice from half a lemon

For the coulis:
1.5 cups frozen fruit (any kind)
¼ cup water
¼ cup sugar
1 tbsp lemon juice
1 tsp cornstarch