Festive White Christmas Cheesecake

Tue, 8 December 2020

Chef: Aisling Larkin

Serves 12

Ingredients

300g digestive biscuits (or 200g digestive and 100g ginger nut )

125/150g butter

375g Madagascar white chocolate ( do not be tempted by white cooking chocolate )

300mls Avonmore double cream

300g full fat cream cheese

Optional : Few tbsp Baileys or Coole Swan / 2 tsp vanilla extract

To decorate :

A selection of festive decorations

Candy canes / candy cane peppermint sweets

Ferrero Raffaello

White chocolate ( to make curls and grate ) or giant milky bar discs

green, red, white sprinkles

Cake topper decorations ( Homesaver, baking aisle of supermarket, Homestore + More - trees, santas, reindeers )

Red & green fondant to make holly

Equipment

20 / 23cm cheesecake tin / loose bottom tin / spring form tin

Saucepan

Metal bowl

Heat proof bowl

Electric beater or whisk

Freezer bag and rolling pin or food processor to crush biscuits

Method

For the Biscuit Base

Blitz you biscuits in a food processor to a fine crumb, or bash them up in a large bowl with the end of a rolling pin!
Melt your butter till runny, and mix into the biscuits.
Press the mixture down into the bottom of an 8"/20cm Springform Tin or a loose bottom tin.

For the Cheesecake Filling

Melt your white chocolate carefully, either in the microwave or over in a heat proof bowl over a saucepan of simmering water and leave to the side for now.
Whisk the cream until thick. In a separate bowl which together the cream cheese and melted white chocolate.
Using a large metal spoon or a spatula fold the whipped cream and vanilla in.
Spread the mixture over the biscuit base, and refrigerate for 5-6 hours, or preferably overnight.

To decorate, pipe on some whipped cream, add on some raffaello, candy candy and cake toppers and even a little holly. Dust with icing sugar