Did you know that 6th March is ‘National White Chocolate Cheesecake day’, the perfect excuse to treat yourself to this mouth-watering treat!
Our Head Chef, Andre, from The Boat House Bistro at Bewl Water has given us a very special white chocolate cheese cake recipe.
(Warning!! Once you taste it you won’t be able to stop eating it…)
Base Ingredients:
85g Butter melted
175g digestive biscuits (crumbed)
1 tbsp caster sugar
Filling ingredients:
450g cream cheese
125g caster sugar
200g white chocolate (melted)
100ml double cream
3 eggs
1 vanilla pod
Base method:
Stir all ingredients together and press into the bottom of spring form tin with back of a spoon.
Filling method:
Remove cream cheese from fridge an hour before to let it reach room temperature. Pre heat oven to 150°C, beat cream cheese to soften it. Add the cream, vanilla and beat in eggs. Slowly fold in the melted white chocolate. Pour this over the biscuit base and bake for 25/30 minutes. Turn oven off and leave to sit for 10 minutes. Let cool and then chill for a couple of hours.
Berry compote recipe
Ingredients:
500g berries fresh or frozen
Sugar to taste
Pinch of cinnamon
1 star anise
Cornflour or agar agar to thicken
Method:
Place the berries, sugar and spices in a saucepan. And gently bring to boil. Try not to mush the berries. Thicken slightly with agar or cornflour, leave to cool.
