White Chocolate Cheesecake

This beautiful White Chocolate Ferrero Rocher Cheesecake is one of my family's favourite treat.

Welcome to my white chocolate cheesecake blog. White chocolate is one of my all time favourite flavours and this recipe is perfect all those chocolate lovers.

Quote of the day.....

"As long as you know how to bake, life is sure to be sweet"

This smooth cheesecake is really simple to make. It has to be left over night to set in the fridge so if you plan to make this for an occasion make sure you give yourself plenty of time. I wanted to create a easy and quick recipe that didnt take hours and mean I have to use every kitchen appliance knowing to man.

Customising your cheesecake is simple but If you don't have white Ferrero Rocher don't worry you can use any other white chocolate brands. The edible glitter can be bought from a number of online shops or from your local supermarket for a range of different prices.

Ingredients

Be original, show off your style, and tell your story.

Be creative and try different ingredients and experiment with flavour as well as appearance. Enjoy the process and most of all love the flavour!!

Ingredients used:

Filling:

1. 260/300g of cooking white chocolate ( any brand will do)

2. 260/300g of Philadelphia original

3. 260/300g of fresh full fat cream (any brand will do)

4. Half of a fresh lemon juice

5. 1 teaspoon of Vanilla extract

Base:

1. 300g of either digestive biscuits or ginger biscuits

2. 50/60g unsalted butter

Decoration:

1. 6 individual white chocolate Ferrero Rocher

2. Pinch of edible glitter (any colour can be used)

Method:

1. To start with make sure you have greased your loose-bottomed round tin.

2. To create the base crush the biscuits in a food processor or by hand, crush the digestive or ginger biscuits into a fine crumb, add the melted butter and mix until combined.

3. Pour the biscuit mixture into the tin and press it firmly down to create a layer of flat biscuit. Place in the fridge to cool while making the filling.

4. In a mixing bowl, melt the white chocolate carefully over a pan of hot water or melt in the microwave . 

5. Using an electric whisk, mix together the Philadelphia, white chocolate, vanilla and lemon juice until smooth. When adding the white chocolate make sure it has cooled down a bit before adding.

6. In a separate bowl whisk the cream until it has thinkened.

7. Add the cream to the Philadelphia mix by folding it carefully. When mixed well take the tin out of the fridge and pour the mixture all over. Make sure it is smooth and cover with clingfilm and place back in the fridge for 24 hours.

8. Now for the decoration sprinkle over a few pinches of edible glitter and then finally add the white chocolate Ferrero Rocher around the edges and one in the middle.

Now enjoy and eat until your heart is content!

Good luck and happy baking!!