My bank holiday startedwith a walk this morning and then, with a worry that I had minus calories for the day, I decided to make a cheese cake! It is my favourite thing to make and I like to think of it as my ‘signature’ dish. I always make a chocolate cheesecake for special occasions…or just a Friday night haha…. I actually ripped the recipe off Gordon Ramsey’s Wife as it was in a magazine. It is made with the best dark chocolate and is ooh so calorific and gooood! But that is not what today’s blog is about. Oh no. Today… I decided to go over to the not so dark side and make a white chocolate cheesecake, which is in fact a recipe off my aunty in australia…or whereoever she ripped the recipe from 😉
It got me thinking why is it called cheese cake? I used to think the whole ‘cheese’ thing was a myth but yes it does in fact have cheese in it of the soft variety. But why cake?! To me cakes are spongy and I have never met a cheesecake like that. The reason I tend to make cheesecakes is because they can rarely go wrong. Cakes can fail to rise, be too dry, taste too eggy etc. Cheesecakes may not set that well but this will not take away from the taste. A few of mine have decided to combine base with mixture when the base hasn’t set (this was the time I used Oreos) or they have been all gloopy or sometimes patches have chocolates have shown when the chocolate had started to set before the cheese part. But it still always tastes amazing. So yeh why is it called ‘cake’ when it is so different? If anyone knows then do tell. I started thinking about Jaffa Cakes and how even though the name they have always been debated to be either cakes or biscuits. I can understand this as they are dunkable like biscuits and a similar size and shape yet they are spongy like cake. But no, cheesecake I just don’t get.
So this afternoon I set to work on my cheesecake. The trouble is that there are always extra biscuits and chocolate that I tend to munch my way through as I cook; meaning the last thing I want to do with the end result is eat it!!! Sure I’ll have a go though later 😉 I love melting chocolate and mixing the soft cheese, condensed milk and cream… oh so good. All these lovely sweet liquids. Anyway before you dehydrate from dribbling too much, I’ll share the recipe with you and a pic from today’s attempt. (Hopefully my aunty won’t tell me after this that the recipe is a family secret and one I was meant to take to my grave 😉 )
White Chocolate Cheesecake
185 g of crushed plain chocolate digestives (or any you prefer – I don’t recommend Oreos!)
90g butter, melted
500g cream cheese, softened
400g condensed milk
200g white chocolate, melted
300ml single cream
1 tablespoon of gelatine (you can get sachets)
1/4 cup of boiling water
100g dark chocolate, melted
- Crush the biscuits (in a food processor if you are lucky or I just bash with a rolling pin for 20 min!)
- Add the melted butter to the biscuit crumbs and mix. Press into a 23cm springform tin and refrigerate.
- Beat cream cheese with the condensed milk (put white choc to melt as you do this)
- Add melted white chocolate and then beat in to the mixture with the cream.
- Mix the gelatine with the boiling water and stir until dissolved. Mix it to the cheesecake mixture.
- Take the base out of the fridge, which should now be firm. Pour the cheesecake mixture onto it.
- Melt the dark chocolate and with a table spoon, mix it through your cheese cake to create dark chocolate swirls.
- Put into the fridge to set for a few hours
- Eat… after a healthy dinner… because it all balances out then right and you can eat guilt free?
So, I hope you enjoy and maybe another day I’ll take you over to the dark side and share my other chocolate cheesecake recipe with you 😉
Have a good evening, hopefully with some form of cake – preferably the cheese variety!
See you tomorrow,