White chocolate cheese cake
Happy Saturday everyone. It’s not looking too inviting out there! Looks like I might have to miss out on my walk, if I don’t hurry up and post this. So I’m going to make it swift!
I was asked to make a cheese cake with chocolate and strawberries for a birthday celebration. It was a no brainer, I have been making this no-bake, super-easy-to-make, impressive-to-look-at desert for a looooong time.
The taste of this smooth baby is luscious, rich and sweet!
Happy birthday Jesse
Biscuit base
370g Oreo biscuits
150g melted butter
Filling
300mls cream
400g cream cheese
1 ½ teaspoons of vanilla extract
1 ½ teaspoons gelatine
60mls boiling water
½ cup sugar
200g white chocolate
Topping
300 mls thickened cream
3 tablespoons of icing mixture (sifted)
Method
Biscuit base
Line the bottom and sides of a 22cm round spring form tin cake with baking paper and set aside.
Scrape the filling out of the Oreo biscuits, put it into a cup or a small bowl and set it aside in the fridge.
Crush biscuits in a food processor until they resemble bread crumbs and set aside a ¼ of a cup.
Mix the processed biscuits in a bowl with melted butter then pour into a prepared cake tin.
Using the back of a tablespoon, the bottom of a tall, round drinking glass or your hands, press the biscuit mixture evenly on to the bottom and sides of the cake tin.
Put in the freezer to set. If you don’t have room in the freezer the fridge is fine.
Filling
Method
Place white chocolate in a saucepan over a low flame and melt, stirring until it is completely smooth. Set aside to cool. Or melt using a double boiler. (see note below)
While chocolate is cooling down, beat the cream cheese with an electric mixer until smooth. Add the cream, vanilla and sugar.
While the mixer is running add the melted chocolate and combine until smooth.
Pour 60mls boiling water from the kettle into a mug, stir in gelatine until it has completely dissolved and stir into filling mixture until thoroughly combined.
Pour filling over biscuit base and place in the fridge for 6 hours or over night.
Topping
Once cake has set, whip the thickened cream with icing mixture. Using a piping bag, decorate the top of cake.
Using your hands, make balls out of the Oreo filling you set aside and coat them with the crumbed Oreo you set aside by dropping the balls into the bowl of crushed Oreos and swirl them around until completely covered and place on top of cake. You can make lots of little balls or a few medium size ones the amount of balls you make is up to to you. Place them on top of cake. I cut up a few strawberries to place on top as well.
Note: Place a small amount of water into a saucepan over a low flame, then place a bowl over the top of the saucepan, make sure the bowl on top doesn’t touch the water and the water doesn’t boil. Add the chocolate and stir until melted.
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