White Chocolate Cheesecake: The Best Recipe You'll Ever Try.

Indulge in the perfect blend of creamy and sweet with the FOXFORD Cafe White Chocolate Cheesecake, courtesy of Chef Kathleen's decadent recipe.

INGREDIENTS

For the Base:

- 350g crushed digestive biscuits
- 170g melted butter

For the Cake:

- 500ml cream
- 400g Philadelphia cream cheese
- 15g leaf gelatin
- 160g caster sugar
- 70g white chocolate, melted
- 1 Tsp Vanilla extract (optional)

Method:

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 gelatin leaves in ice-cold water for about 5 minutes.
7. Whisk the cream to soft peaks.
8. Check the gelatin 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 gelatin has dissolved to 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 gelatin 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.