Recipes
White chocolate Christmas cheesecake
Make this mouth-watering cheesecake the day before and keep it in the fridge until party time
Make this mouth-watering cheesecake the day before and keep it in the fridge until party time
(49 votes)
Cook: 1 Hour 40 Mins
Serves: 12
Price: 70p per serving
Nutritional Information
Each 120g serving contains
Energy
2398kj
573kcal
2398kj
573kcal
29%
Fat
43.5g
43.5g
High
62%
62%
Saturates
27.4g
27.4g
High
137%
137%
Sugars
28.3g
28.3g
High
31%
31%
Salt
0.40g
0.40g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1998kj/478kcal
Typical energy values per 100g:
1998kj/478kcal
Ingredients
50g sultanas
3 tbsp rum
225 digestive biscuits
115g butter, melted
400g white chocolate, plus extra to decorate
250g tub mascarpone
1 lime, zested
2 tbsp lime juice
1 tbsp clear honey
300ml double cream
Method
1
Soak the sultanas in the rum for 12 hours.
2
Crush the biscuits to make crumbs and mix with the butter. Press into the base of a 23cm loose-based tin.
3
Melt the chocolate in a bowl standing over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Remove the bowl and leave to cool for 15 minutes.
4
Beat the mascarpone with most of the zest, juice and honey until evenly mixed. Stir in the melted chocolate.
5
Whip the cream until it holds its shape and fold gently into the mascarpone with the sultanas and rum.
6
Spoon on top of the base, add some chocolate whirls and lime zest, and chill.