Cheesecake au chocolat blanc

I keep being asked for my recipe for White Chocolate Cheesecake, so here it is.


Makes 12 portions

100grms Speculoos biscuits (crushed)

20 grms butter

500grms soft Cheese (St Moret, Philadelphia)

650grms White chocolate

250 fl oz thick cream (30%)

Method :

Crush the biscuit into crumbs and add the melted butter.

blend together then place at the bottom of a spring release tin and refrigerate

Break up the chocolate in a bowl, add the cream and gently heat until melted. Allow to cool slightly, then add the cream cheese. Blend together then pour onto the crumb base.

Chill overnight for best results.

When portioning – use a hot blade to give a clean cut.

On this photo – I have topped with dried cranberries that have been soaked in Cointreau, some Raspberry Coulis and Chopped Pistachio’s.

Voila ! It’s as easy as that folks !

Bon courage !