Make a easy, creamy dessert for a cocktail party with little or no effort. Pairing this white chocolate cheesecake with contemporary fruit offsets the richness

• Preparation and cooking time
  • Prep:15 minutes
  • Prepare dinner:10 minutes
  • plus chilling
• Simple
• Serves 8 – 10

• Vegetarian

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Elements

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

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Methodology

• STEP 1

  Crush the biscuits in a meals processor till utterly floor. Add butter and whizz once more till you will have the specified crumbly consistency.

• STEP 2

  Grease and line the bottom of a 23cm deep, loose-bottomed cake tin. Add the biscuit combination to the cake tin and pat it flat. Depart to set within the fridge for roughly 30 minutes.

• STEP 3

  Start melting the chocolate in a heatproof glass bowl over a small pan of scorching water on a low warmth. Stir often to stop sticking. Take away from the warmth and go away to chill for 10 minutes till barely heat however nonetheless liquid.

• STEP 4

  In the meantime whisk the cream cheese and mascarpone collectively. Add double cream and maintain whisking till the combination is simply holding its personal form. Lastly, add the melted chocolate and whisk till simply mixed.

• STEP 5

  Spoon the combination over the cooled and set biscuit base, then clean the highest. Return to the fridge to chill for at the least 6 hrs till the topping is ready. Lastly, adorn with fruit.