WHITE CHOCOLATE CHEESECAKE GINGER BISCUIT BASE RECIPES

Name: Chocolate cheesecake
Total time: 35 min
Yield: 16
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 350 g digestive biscuits; 100 g unsalted butter; 300 g cream cheese; 2 tablespoons caster sugar; 1 tablespoon vanilla extract; 300 ml double cream; 200 g dark chocolate (70%); 100 g white chocolate

CHOCOLATE CHEESECAKE | CHEESECAKE RECIPES | JAMIE OL…

Chocolate cheesecake | Cheesecake recipes | Jamie Ol… image

Make the base of this rich cheesecake with your favourite biscuits, pour in a silky creamy chocolate filling and finish with white chocolate swirls.

Total Time 35 minutes

Yield 16

Number Of Ingredients 8

Ingredients

350 g digestive biscuits
100 g unsalted butter
300 g cream cheese
2 tablespoons caster sugar
1 tablespoon vanilla extract
300 ml double cream
200 g dark chocolate (70%)
100 g white chocolate

Steps:

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Blitz the biscuits in a food processor into fine breadcrumbs.
3. Melt the butter in a saucepan on a medium-low heat, then combine with the crushed biscuits.
4. Spoon the biscuit mixture into a loose-bottomed 25cm tart tin, then use the back of a spoon to spread it evenly over the base and up the sides of the tin until it’s completely covered. Bake in the oven for 8 minutes, then leave to cool while you prepare the filling.
5. In a large bowl, beat the cream cheese, sugar and vanilla extract until smooth, then gradually beat in 250ml of the cream until fully combined and silky.
6. Snap the dark and white chocolate into separate bowls, each set over a saucepan of simmering water. Divide the remaining cream between the bowls and allow the chocolate to melt, stirring occasionally.
7. Fold the melted dark chocolate into the cream cheese mixture until smooth and well combined, then pour into the cooled tart case.
8. Drizzle the melted white chocolate over the top, then use a chopstick or a skewer to swirl it into pretty patterns.
9. Leave in the fridge for at least 2 hours, or until set. Cut into slices and serve.

Nutrition Facts : Calories 399 calories, FatContent 30.8 g fat, SaturatedFatContent 18.3 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 28.6 g carbohydrate, SugarContent 18 g sugar, SodiumContent 0.5 g salt, FiberContent 1.2 g fibre

STRAWBERRY CHEESECAKE RECIPES - BBC GOOD FOOD

Strawberry cheesecake recipes - BBC Good Food image

Try our showstopping strawberry cheesecakes, perfect for summer entertaining. These indulgent desserts include no-cook recipes and easy bakes.

Provided by Good Food team

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CHOCOLATE CHEESECAKE | CHEESECAKE RECIPES | JAMIE OL…

Make the base of this rich cheesecake with your favourite biscuits, pour in a silky creamy chocolate filling and finish with white chocolate swirls.
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 399 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Blitz the biscuits in a food processor into fine breadcrumbs.
3. Melt the butter in a saucepan on a medium-low heat, then combine with the crushed biscuits.
4. Spoon the biscuit mixture into a loose-bottomed 25cm tart tin, then use the back of a spoon to spread it evenly over the base and up the sides of the tin until it’s completely covered. Bake in the oven for 8 minutes, then leave to cool while you prepare the filling.
5. In a large bowl, beat the cream cheese, sugar and vanilla extract until smooth, then gradually beat in 250ml of the cream until fully combined and silky.
6. Snap the dark and white chocolate into separate bowls, each set over a saucepan of simmering water. Divide the remaining cream between the bowls and allow the chocolate to melt, stirring occasionally.
7. Fold the melted dark chocolate into the cream cheese mixture until smooth and well combined, then pour into the cooled tart case.
8. Drizzle the melted white chocolate over the top, then use a chopstick or a skewer to swirl it into pretty patterns.
9. Leave in the fridge for at least 2 hours, or until set. Cut into slices and serve.

See details

CHOCOLATE CHEESECAKE | CHEESECAKE RECIPES | JAMIE OL…

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Blitz the biscuits in a food processor into fine breadcrumbs.
3. Melt the butter in a saucepan on a medium-low heat, then combine with the crushed biscuits.
4. Spoon the biscuit mixture into a loose-bottomed 25cm tart tin, then use the back of a spoon to spread it evenly over the base and up the sides of the tin until it’s completely covered. Bake in the oven for 8 minutes, then leave to cool while you prepare the filling.
5. In a large bowl, beat the cream cheese, sugar and vanilla extract until smooth, then gradually beat in 250ml of the cream until fully combined and silky.
6. Snap the dark and white chocolate into separate bowls, each set over a saucepan of simmering water. Divide the remaining cream between the bowls and allow the chocolate to melt, stirring occasionally.
7. Fold the melted dark chocolate into the cream cheese mixture until smooth and well combined, then pour into the cooled tart case.
8. Drizzle the melted white chocolate over the top, then use a chopstick or a skewer to swirl it into pretty patterns.
9. Leave in the fridge for at least 2 hours, or until set. Cut into slices and serve.

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