WHITE CHOCOLATE COCKTAILS RECIPES

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WHITE CHOCOLATE CHEESECAKE RECIPE - BBC GOOD FOOD



White chocolate cheesecake recipe - BBC Good Food image

Make a simple, creamy dessert for a dinner party with very little effort. Pairing this white chocolate cheesecake with fresh fruit offsets the richness

Provided by Member recipe by gingerella

Categories     Afternoon tea, Dessert, Treat

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 10

Number Of Ingredients 7

300g digestive biscuits
150g unsalted butter, melted, plus extra to grease
400g white chocolate, broken into pieces
300g full-fat cream cheese (we used Philadelphia)
250g mascarpone
300ml double cream
200g strawberries or raspberries, to serve

Steps:

  • Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
  • Grease and line the base of a 23cm deep, loose-bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 mins.
  • Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
  • Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.
  • Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 6 hrs until the topping is set. Finally, decorate with fruit.

Nutrition Facts : Calories 801 calories, FatContent 66 grams fat, SaturatedFatContent 40 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 30 grams sugar, FiberContent 1 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.8 milligram of sodium

WHITE CHOCOLATE & RASPBERRY CAKE RECIPE - BBC GOOD FOOD



White chocolate & raspberry cake recipe - BBC Good Food image

John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge

Provided by John Whaite

Categories     Afternoon tea

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield Cuts into 8-10 slices

Number Of Ingredients 9

200g butter, chopped into small cubes, plus extra for greasing
100g white chocolate, broken into pieces
4 large eggs
200g caster sugar
200g self-raising flour
175g raspberries, fresh or frozen
200g white chocolate, chopped
250ml double cream
a little icing sugar, for dusting

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
  • When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
  • Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don’t be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
  • To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
  • When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

Nutrition Facts : Calories 540 calories, FatContent 34 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 39 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.7 milligram of sodium

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