Chcolate recipe: No-cook white chocolate cheesecake 

By Annie Bell

|



No-cook white chocolate cheesecake

MAKES 1 X 20cm ● 8in CAKE

BISCUIT BASE

  • 150g ● 5oz digestive biscuits
  • 75g ● 3oz unsalted butter melted


FILLING

  • 300g ● 11oz good-quality white cooking chocolate for
  • example Green & Black’s plus extra shavings for the top 
  • 400g ● 14oz quark at room temperature
  • 150ml ● 5fl oz sour cream at room temperature


● Have ready a loose-bottomed cake tin 20cm ● 8in across and at least 4cm ● 1½ in deep. 

● Break the digestives into pieces and whiz to crumbs in a food processor (or place the biscuits in two plastic bags, one inside the other, and gently crush using a rolling pin). Combine the crumbs with the melted butter and press into the base of the cake tin in an even layer. Pop into the fridge until required. 

● Break up and gently melt the white chocolate in a large bowl set over a pan containing a little simmering water, then set aside to cool for about 15 minutes.

● Work the quark in a large bowl using a large spoon until smooth and creamy. Give the melted white chocolate a whisk to get rid of any lumps, add the sour cream and whisk until smooth, then beat this into the quark half at a time. Smooth the white chocolate filling evenly over the biscuit base, scatter with white chocolate shavings, then cover and chill overnight until set. The cheesecake will keep well for a couple of days.


 

We are no longer accepting comments on this article.

Who is this week's top commenter? Find out now