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A no-bake white chocolate cheesecake which, thanks to the right amount of white chocolate, does not require any gelatine. Left in the fridge overnight, it sets to the perfect consistency. It becomes firm in the fridge, but when removed, it becomes wonderfully soft, delicate and almost mousse-like. It looks beautiful all in white, but for a splash of colour you can sprinkle it with chopped pistachios or, as I did, pomegranate seeds. Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the base:<\/span><\/p>\n

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• 150 g digestive biscuits or ginger biscuits<\/li>\n
• 50 g butter, melted<\/li>\n<\/ul>\n

  Place the biscuits and butter in a food processor and blitz until the biscuits are finely crushed and the mixture has the consistency of wet sand. If you do not have a food processor, place the biscuits in a sturdy bag (e.g. a resealable bag) and crush them thoroughly with a rolling pin or a pestle. Finally, combine with the melted butter.<\/p>\n

  Line the base of a 20 cm springform tin with baking paper. Tip the biscuit mixture into the tin, spread it evenly, press it firmly into the base and refrigerate for 30 minutes.<\/p>\n

  Ingredients for the cheesecake filling:<\/span><\/p>\n

  \n
  • 200 g good-quality white chocolate<\/li>\n
  • 300 g cream cheese, Philadelphia-style (or 300 g full-fat or semi-fat curd cheese, ground three times)<\/li>\n
  • 300 ml double cream, chilled<\/li>\n
  • 1 tsp vanilla extract<\/li>\n
  • 1 tsp lemon juice<\/li>\n<\/ul>\n

    All the ingredients except the double cream should be at room temperature.<\/p>\n

    Break or chop the white chocolate and melt it over a bain-marie. Allow it to cool to room temperature, but make sure it remains liquid.<\/p>\n

    Place the cream cheese in the bowl of a stand mixer and beat until smooth. Add the melted and cooled white chocolate and mix until combined. In a separate bowl, whip the chilled double cream until stiff. Gradually, in two additions, add the lemon juice, vanilla extract and whipped cream to the cheesecake mixture. Very gently fold together with a spatula until combined and light and mousse-like in consistency.<\/p>\n

    Carefully transfer the cheesecake filling onto the chilled biscuit base and smooth the surface. Refrigerate overnight.<\/p>\n

    Serve the no-bake white chocolate cheesecake at least 30 minutes after removing it from the fridge so that it has time to soften and become more delicate. Before serving, sprinkle with pomegranate seeds. Cut with a long, sharp knife dipped in boiling water and wiped dry.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

    Recipe source: “At my table” <\/a>Nigella Lawson.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    A no-bake white chocolate cheesecake which, thanks to the right amount of white chocolate, does not require any gelatine. Left in the fridge overnight, it sets to the perfect consistency. It becomes firm in the fridge, but when removed, it becomes wonderfully soft<\/p>\n","protected":false},"author":1,"featured_media":18907,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[14,54],"tags":[96,121,104,94,116,135],"duration":[],"tag_group":[],"class_list":["post-18906","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-no-bake-cakes","category-no-bake-cheesecakes","tag-chocolate","tag-curd-cheese","tag-double-cream","tag-lemon-lime","tag-philadelphia-en","tag-pomegranate"],"acf":[],"yoast_head":"\n