Baked white chocolate cheesecake
Matthew McAuliffe • 21 May 2019
Deliciously creamy white chocolate combined with mascarpone, what’s not to love! This baked white chocolate cheesecake is incredibly easy to make and is the perfect dinner party dessert! I like to team this with my homemade baileys ice cream but equally it goes just as well with a few raspberries and some raspberry coulis.
Ingredients:
- 300g Milk chocolate digestive biscuits
- 100g Melted butter
- 500g Good quality white chocolate (I use callebaut or divine)
- 300ml Double cream
- 4 Eggs
- 100g Caster sugar
- 425g Mascarpone
- Preheat your oven to 180 degrees and butter an 8” cake tin. Crush your biscuits in a bag, I usually use a rolling pin and then tip them into your tin and pour in your melted butter. Using a spoon or your hands press it around your tin making sure you press down firmly. Bake for 15mins.
- Once your based is baked take it out of the over and reduce the heat to 160 degrees. Put your chocolate and cream into a sauce pan and melt the chocolate, make sure you keep an eye so the chocolate doesn’t burn. Once melted remove from the heat and allow to cool.
- Beat your eggs and sugar until pale and then add your mascarpone. Continuing to whisk add in your chocolate and cream mixture and only mix just to incorporate. I always think over beating a cheesecake will cause it to sink.
- Line the outside of your tin with some tin foil making sure it’s up all the sides and then prepare a water bath, the tin foil stops any water getting into your tin. Tip your cheesecake mixture into your prepared tin, put it in the water bath and bake for 1 hour 15. After the time is up turn off the oven and leave it to cool for another hour in the oven, remove from the oven and leave to rest in the fridge for a couple of hours before your serve and enjoy.
I recommend preparing this the day before your dinner party or in the morning just to allow any extra time for resting. Baked cheesecakes cannot be rushed, but the wait it worth it.
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