If you're looking for the perfect dessert for your dinner guests, you don't have to look much further! Eva Sayer @theborrowerbakes has created this delightful White Chocolate & Lemon Cheesecake recipe for you and your guests to enjoy.
White Chocolate & Lemon Cheesecake
White Chocolate & Lemon Cheesecake
Rated 3.4 stars by 14 users
Category
Baking
Author:
Eva Sayer @theborrowerbakes
Dinner parties are back and better than ever so why not impress your guests with this fresh, citrus, creamy cheesecake. Not forgetting that all important biscuit base of course. So simple and an absolute crowd pleaser, you’ll be the talk of the town.
Ingredients
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400 g Digestive Biscuits
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200 g Unsalted Butter
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100 g Cocoa Loco White Chocolate Lemon Drizzle Bar
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50 g Couverture White Chocolate Buttons
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250 g Full Fat Cream Cheese
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1 tbsp Lemon Juice
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Zest of one Lemon
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150 ml Double Cream
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100 ml Double Cream
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Couverture White Chocolate Buttons
Biscuit Base
Cheesecake Filling
Decoration
Directions
Blitz the digestive biscuits to a fine crumb in a food processor or bash in a sandwich bag with a rolling pin.
Melt the unsalted butter and mix into the crushed biscuits. Put roughly 3 tablespoons of the mix aside in a bowl to use later for decoration.
Press the biscuit mixture into the bottom and up the sides of a 9 inch round, loose base tin and place in the fridge to chill.
To make the cheesecake filling, melt the white chocolate lemon bar and white chocolate buttons in the microwave or over a bain-marie and leave to cool.
Using a stand mixer with whisk attachment or hand held electric whisk, whisk together the cream cheese, icing sugar, lemon juice and lemon zest until smooth.
Add in the cooled, melted white chocolate and stir until fully combined.
Pour the double cream into the mix and whisk for roughly 4-5 minutes until thick and fluffy.
Spread the finished cheesecake mixture evenly into your chilled biscuit base and chill for at least 4-5 hours or overnight.
Whip the remaining 100g of double cream to stiff peaks and pipe onto the top of the set cheesecake as well as a sprinkle of the reserved biscuit base to decorate. Get creative using the remaining chocolate buttons and maybe some lemon zest to make it look super fancy and enticing! I used dried lemons and some gold leaf to give it that extra sparkle but you can go to town with the trimmings or keep it simple with a classic plain cheesecake.