Sun, 22 September 2024
Ingredients
500g digestive biscuits
100g butter
400g white chocolate
300g cream cheese
250g mascarpone cheese
300ml cream
Zest of lemon
· Crush the digestive biscuits to a fine crumb.
· Melt the butter and mix through the digestive biscuit crumbs.
· Line the base of a springform tin.
· Press the digestive mix into the base of the tin and refrigerate whilst getting the other ingredients ready.
· Place the white chocolate in a heat-proof bowl and melt over a bain-marie. Ensure the water is not touching the base of the bowl.
· In a separate bowl whisk the cream cheese and mascarpone cheese together.
· Add the zest of the lemon.
· Whisk the cream till light and fluffy.
· When the chocolate has melted mix through the cheese mixture.
· Gently incorporate the whipped cream through the white chocolate and cheese mixture.
· Remove the base from the fridge and spoon the mixture on top of it.
· Level out the top with the back of the spoon.
· Refrigerate for a minimum of 6 hours or overnight
Tue, 20 January 2026
Chef: Kwanghi Chan
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