Nigella’s white chocolate cheese cake

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Like everyone on this planet and all the other planets that make up the universe, I LOVE cheesecake… any shape and any size, if it is cheese cake, then you can bet your last penny, that I will have named and claimed it before you can even say “cheese cake.”

With my mother fasting an extra couple of days, makes matters a little difficult when I have to decide what I am going to make for a Sunday tea time treat.

The past couple of Sundays, it has been pastry treats that I was testing out before Diwali, but not Diwali has come and gone and my dad is expecting cake, something  he can bite into without having a sugar high 🙂

That is when inspiration hit, the other day Nigella Lawsons “At My Table,” arrived via the post and I was paging through it,  when I came across a recipe for no bake what chocolate cheese cake.

No bake is like a gift from the sky above, especially in this heat wave.

Of course I adapted the recipe so that it was eggless, and I finally got to try out the pulsing method with the food process while I drizzle in the melted margarine.

Ingredients:

200g x Bakers Ginger nuts.

80g x margarine, melted.

250ml x whipped cream, whipped till soft peaks start to form.

200g x plain white chocolate, melted over a pot of boiling water.

300g x cream cheese.

1 x tsp lemon juice.

1 x tsp vanilla essence.

Method:

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In a food processor, blits the gingernuts till its resembles crumbs.

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Slowly drizzle in the melted margarine while you are still blitzing.

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Pour into a greased 20cm spring form cake pan that has been greased.

Using a spoon or your hand, evenly press the biscuit base into the bottom of the pan and set aside.

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In a bowl, whisk the cream cheese, till soft and fluffy.

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Fold in the melted chocolate and mix.

Fold in the whipped cream and mix well.

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Add the lemon juice and vanilla essence and mix till everything is well combined.

Pour the cream cheese mixture over the biscuit base.

Using an off set spatula spread the cheese mixture evenly over the biscuit base.

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Grate white and milk chocolate over the top.

Cover the cake with cling wrap and pop into the fridge over night.

 

Tell me what you think of this recipe