White chocolate cheese cake

Everyone loves cheese cake; this festive version is the result of several years experimenting and combining recipes to achieve a white chocolate cheese cake that holds its shape and is not overpoweringly sweet.

It all started with a beautiful photo in a cooking magazine, unfortunately the cake was too heavy with  300 g white chocolate it tasted too much like a mix of chocolate and mascarpone, beside it didn’t hold its shape and looked messy when sliced. The next recipe was picked up in one of those free grocery shop leaflets, with Philadelphia cheese and Amarula the cake was nice; but again, too soft and just fell apart when served.

I experimented with adding a sheet of gelatin, then combining the recipes together by reducing the white chocolate, and using only mascarpone. The result was very, very good !

I would have loved to take a better photo, but unfortunately it was eaten up too quickly.

Try it and tell me what you think.

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White chocolate cheese cake

( 8 portions )

-          50 g butter

-          150 g Digestives cookies

-          1 ½  dl cream

-          100 g white chocolate

-          500 g mascarpone (room temperature)

-          1 sheet gelatin

-          1 dl icing sugar

-          0,8 dl Amarula cream

- Line a 20 cm round cake tin with baking paper.

- Melt butter, crush cookies and mix together. Press mixture into the  tin and place in the fridge while you prepare the rest of the cake.

- Soak gelatin for 5 mn in cold water.

- Warm up (don’t boil) the cream, press water out of the gelatin sheet and add to the cream, mix well.

- Take off the heat and add white chocolate.

- When the chocolate is melted, add the rest of the ingredients and pour into tin.

- The cake needs several hours to set, or best overnight.

- Decorate before serving.

- This cake can be made in advance and frozen for up to 2 months.

- Mascarpone can be replaced with another type of white, neutral cream cheese.