GUIDE: Here's how to make a delicious Foxford White Chocolate Cheese Cake
a
- 170g butter
- 350g digestive biscuits
400g cream cheese
- Drop vanilla
- 160g caster sugar
- 15g leaf gelatine
- 500ml cream
- 70g white chocolate
1. Line the base and sides of a 25cm loose-bottomed cake tin with parchment paper.
2. Melt the butter and leave to one side for a minute.
3. Pop your digestive biscuits into a plastic bag and, using a rolling pin, crush them until they are well crumbled.
4. Mix the butter and biscuit crumbs together well. Press the mix into the base of the tin until well compacted. Place in the fridge.
5. Place the cream cheese, vanilla and sugar in a bowl and mix using a spatula.
6. Soak the gelatine leaves in ice-cold water for about 5 minutes.
7. Whisk the cream to soft peaks.
8. Check the gelatine is soft and jelly-like. Squeeze the water out well. Place in a saucepan over a low heat and add 3 tablespoons of the whipped cream. Mix until the gelatine has dissolved into a liquid.
9. Chop the white chocolate into pieces. Place in a microwave-safe bowl and melt on a low setting, stirring frequently.
10. Fold the whipped cream into the cream-cheese mix.
11. Whisk the melted gelatine quickly into your chocolate. Add a third of the cream-cheese mixture to this and whisk quickly so the chocolate does not set. Fold in the rest of the cream cheese.
12. Pour onto the biscuit base and allow to set overnight in the fridge.
13. Decorate with a mix of raspberries and white chocolate ,or we love adding cranberry sauce to the top.
Enjoy!
