It’s become tradition in our household to serve cheesecake on Christmas day. I vividly remember the first time I served this gem of a cake. It was Evs first Christmas and he gobbled it down with such delight, I simply had to put it on the menu the following Christmas. We’ve just celebrated Evs fifth festive season and this creamy, sweet, albeit slightly tangy dessert, has once again hit the spot, met with an enthusiasm only previously seen during a fervent present opening earlier in the day. What I love most about this cheesecake is that it can be prepared the day before, leaving more time for eating and chatting with loved ones. For a festive flair, I like to top the cheesecake with shiny red pomegranate seeds, however, if you find you aren’t able to tolerate any of this fruit, feel free to top with chocolate shavings instead.

Enjoy xx

White Chocolate Cheesecake

Very lightly adapted from Nigella

Makes 8 slices

Equipment

• Measuring cups
• Measuring spoons
• Mixing bowls
• Blender
• Saucepan
• Springform cake tin

Ingredients

For the crust

180 grams Marie biscuits

50 grams unsalted butter (melted)

For the filling

200 grams white cooking chocolate (roughly chopped)

300 grams cream cheese (room temperature)

300 ml double cream

1/8 tsp citric acid

1 Tbsp water

Method

For the crust

1.) Place Marie biscuits into blender and blitz until you have almost all crumbs. Place the mixture in a bowl, add the melted butter and stir into the crumbs until well mixed.

2.) Using a spoon, press biscuit mixture into a 20cm springform cake tin, allowing some to come a little up the sides. Put in fridge while you make the filling.

For the filling

1.) Place white chocolate into a heatproof bowl that will fit on top of a saucepan. Fill the saucepan with enough water that it will go about 4cm up the pot, and bring to the boil. Sit the bowl of chocolate on top, making sure the base doesn’t touch the water. Turn the heat down and let the chocolate melt, stirring gently every now and then. Once there are only a few lumps left, remove bowl from the saucepan and leave to cool on the bench for 10 minutes so the liquid can reach room temperature.

2.) In a medium-sized bowl, using a spoon, lightly beat the cream cheese until it is soft. Gently fold in the white chocolate.

3.) Using an electric mixer, whip the cream so it’s thickened (but not until peaks form), then fold it into the cream cheese and white chocolate mixture until smooth.

3.) Mix together citric acid and water. Use 1/4 tsp of the citric acid mixture and stir into the white chocolate mixture.

4.) Pour the white chocolate mixture onto the biscuit base. Smooth the top and cover with cling wrap, popping in the fridge overnight before serving.

5.) To serve, remove from the fridge 10 minutes prior to eating. Cut into slices without removing from cake tin base (it will most likely break apart). Personally, I quite like it as is, but you can get creative and serve the cake with a sprinkling of dark chocolate and/or some fresh pomegranate seeds.

Cake can be frozen for up to 3 months.