White chocolate cheesecake recipe Annie Bell - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food White chocolate cheesecake By You Magazine - December 29, 2019 My family love this white chocolate cheesecake recipe. It is also delicious served with a red berry compote. Chris Alack MAKES 1 x 20CM CAKE BASE 50g unsalted butter 150g digestive biscuits FILLING 6 gelatine leaves, cut into wide strips 400g crème fraîche 100g white caster sugar 1 tsp vanilla extract 75g white chocolate, broken into pieces 400g ricotta white and milk chocolate shavings for decorating 1. Gently melt the butter in a small saucepan over a low heat. Place the digestives in a plastic bag, put that inside another bag, then crush the biscuits to fine crumbs using a rolling pin. Tip them into the melted butter and stir to coat. Next, press the crumbs into the base of a 20cm cake tin with a removable base, 9cm deep, using your fingers or the bottom of a tumbler to make sure there are no gaps. Set aside in the fridge. 2. To make the filling, place the gelatine in a bowl, cover with cold water and soak for 5 minutes then drain. Pour 3 tablespoons of boiling water over the soaked gelatine and stir to dissolve. Place the crème fraîche in a small saucepan with the sugar and heat gently over a low heat, stirring constantly with a wooden spoon until the mixture liquefies and the sugar dissolves. Give the mixture a quick whiskto get rid of any lumps. It should be warm, roughly the same temperature as the gelatine solution. Stir the gelatine into the crème fraîche mixture along with the vanilla extract then transfer to a bowl and leave to cool. 3. Gently melt the chocolate in a bowl set over a pan with a little simmering water in it. 4. Put the ricotta in a food processor and whiz until smooth. Add the melted chocolate and whiz again, then add the cooled crème fraîche and process briefly until smooth. Pour this over the base, cover with clingfilm and chill overnight. 5. To serve, smother the surface with the chocolate shavings then run a knife around the edge to remove the tin’s collar. Leaving the cake on the base, transfer it to a serving plate. Cover and chill until required. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. For more recipe ideas go to anniebell.net and @anniebellcook RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved