No messing about here, let's get baking...
Serves 12
Ingredients
Base
- 150g Digestive Biscuits
- 150g Rich Highland Shorties (Shortbread)
- 150g Unsalted Butter
Cheesecake - 750g Philadelphia
- 100g Icing Sugar
- 2tsp Vanilla Bean Paste
- 300 ml Double Cream
- 400g White Chocolate
- 50g Unsalted Butter
Method
- Line the base of a 20cm springform tin with baking paper.
- Crush the biscuits using a rolling pin or food processor to get a crumb consistency and add to a mixing bowl. Melt the butter in a microwave, once melted pour into the crumbs and mix until the mixture holds.
- Pour the mix into your lined tin and firmly press down into base. Once evenly spread, place the tin in the fridge while you prepare the filling.
- In a large bowl add the Philadelphia, icing sugar and vanilla bean paste. Slowly whisk the ingredients together. Add the double cream and slowly mix into the cream cheese, the mixture should be able to hold itself. Be careful not to over whisk the mix, use long strokes instead of a fast circular motion.
- Pour the cheesecake mix onto of the base and spread evenly, leave to set in the fridge overnight.
- Once set, remove from the tin and melt your white chocolate with your butter in the microwave using 30s intervals and mixing in-between.
- Once melted, pour evenly over the whole cheesecake and use a pallet knife to guide down the sides, making sure to cover the base. When the cheesecake is fully covered decorate with any white chocolate treats, I used white chocolate Maltesers Truffles.
- Leave to set in the fridge for at least 3 hours and enjoy!
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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