This is my first cheesecake and I am pretty proud of my efforts! I finally worked up the courage to try it after my cheesecake mousse experiment. I’m a huge white chocolate fan and combined with cheesecake it is divinely indulgent.
Ingredients:
Base
125 grams plain biscuits, crushed (I use round wines)
75 grams butter, melted
Cheesecake
2 1/2 teaspoons gelatine
1/4 cup hot water
250 grams cream cheese, softened
1/2 cup sweetened condensed milk
1 1/2 cups white chocolate melts
1 cup cream
1/2 teaspoon vanilla paste
Method:
Combine biscuits and butter and press into the base of a lined 23cm springform tin. Put it in the fridge.
Combine the gelatine and hot water and stir to ensure the gelatine is dissolved, set aside to cool.
Melt the white chocolate and set aside to cool.
Beat your cream cheese until smooth, about one minute. Scrape the sides of your bowl and add the condensed milk, continue to beat until the two are well combined and you have a nice smooth mixture.
Add the cooled white chocolate, cream and vanilla bean paste to the cream cheese mix and combine.
Add the cooled gelatine and beat again to ensure it is combined with the other ingredients.
Pour the cheesecake mix over the crumb base and return it to the fridge to set (I left mine for about 6 hours and it was perfectly set).
Serve with passionfruit or berry sauce, it will compliment the cheesecake perfectly.
Doesn’t it look delicious!? Now that I have had cheesecake success, I really don’t know what I was afraid of. I am going to attempt some of the amazing cheesecake recipes Mel has posted once we are all settled after our next move. I am eyeing up the Mars bar and Bailey’s cheesecake, but the chocolate and Oreo ones look amazing too, and I am a big mint fan… Oh the choices! Have you made any of the other cheesecakes on the blog? Which are your favourites?
Ingredients:
Base
125 grams plain biscuits, crushed (I use round wines)
75 grams butter, melted
Cheesecake
2 1/2 teaspoons gelatine
1/4 cup hot water
250 grams cream cheese, softened
1/2 cup sweetened condensed milk
1 1/2 cups white chocolate melts
1 cup cream
1/2 teaspoon vanilla paste
Method:
Combine biscuits and butter and press into the base of a lined 23cm springform tin. Put it in the fridge.
Combine the gelatine and hot water and stir to ensure the gelatine is dissolved, set aside to cool.
Melt the white chocolate and set aside to cool.
Beat your cream cheese until smooth, about one minute. Scrape the sides of your bowl and add the condensed milk, continue to beat until the two are well combined and you have a nice smooth mixture.
Add the cooled white chocolate, cream and vanilla bean paste to the cream cheese mix and combine.
Add the cooled gelatine and beat again to ensure it is combined with the other ingredients.
Pour the cheesecake mix over the crumb base and return it to the fridge to set (I left mine for about 6 hours and it was perfectly set).
Serve with passionfruit or berry sauce, it will compliment the cheesecake perfectly.
Doesn’t it look delicious!? Now that I have had cheesecake success, I really don’t know what I was afraid of. I am going to attempt some of the amazing cheesecake recipes Mel has posted once we are all settled after our next move. I am eyeing up the Mars bar and Bailey’s cheesecake, but the chocolate and Oreo ones look amazing too, and I am a big mint fan… Oh the choices! Have you made any of the other cheesecakes on the blog? Which are your favourites?
This looks divine although I love mint! Do you have a good honeycomb cheesecake recipe?
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