This is one of my go to easy and happy recipes. In this glorious sunshine, there is nothing better than this light and naughty cake to cheer you up – have a slice with a glass of Prosecco!
Ingredients
Base
250g Digestive Biscuits
150g Unsalted Butter
Filling
250g Cadbury’s White Chocolate Buttons
400g Cream Cheese
100g Icing Sugar
250g Double Cream
Dash of Vanilla Extract
Method
- With a large rolling pin or food processor blitz your digestive biscuits into crumbs and place them into a bowl.
- Heat your unsalted butter in a saucepan until it’s melted, and mix it to the digestive crumbs.
- Press your mixture into a loose bottomed tin and set it aside for the moment.
- Melt your white chocolate buttons by using a bain-marie and also leave it to the side.
- Take another bowl and add your double cream and whisk it until it is nice and fluffy.
- In another large bowl whisk together the cream cheese, icing sugar and a dash of vanilla extract.
- When all of that is combined together nicely, add your melted white chocolate, but do not whisk, stir the mixture.
- Now add your fluffy double cream and fold it into the mixture. Again do not whisk.
- You now have your cheesecake filling. Spread your mixture neatly on top of the digestive biscuit base and place it in the fridge for up to 4 hours or overnight.
- Once your cheesecake has set, remove it from the tin and feel free to decorate it however you like.
- Enjoy!
It goes without saying, this cheesecake method can be used for all different types of chocolate, not just white chocolate. This will easily be just as tasty with milk, dark, orange or even mint chocolate… whatever you like.
Words: Tonicha Luffman
Photo by Aidana Khabdesh on Unsplash