Prep 1 hr
Cook 0 mins
a recipe that i found in a magazine and couldn't wait to make it. i've made this as two batches, ate one and froze the other one down. the one that was frozen and then defrosted tasted even better than the one we ate straight away! i had people fighting over the frozen/defrosted one. Beware, this is not light on the calories but tastes divine!
- Grease a 23cm spring form tin or loose bottomed cake tin with some butter or oil.
- finely crush digestive and ginger nut biscuits in a food processor or in a plastic bag and bang with heavy rolling pin.
- combine crushed biscuit with cooled melted butter.
- press mixture into base of tin firmly with back of a metal spoon or hands.
- Chill the tin in fridge or freezer for at least 30 minutes.
- while base is chilling, gently melt chocolate in a bowl over simmering water until smooth. this can burn at bottom so keep your eye on the chocolate. set aside to cool.
- mix together the cream cheese, mascarpone, caster sugar and vanilla extract, then lightly mix in the cool white chocolate.
- in a seperate bowl, whip double cream on a high speed until stiff peaks occur.
- slowly add whipped double cream into cream cheese mixture and beat gently for one minute until fully incorporated.
- pour the mixture on top of the biscuit base and chill in fridge for three hours or put it into the freezer for a couple of hours. I prefer the freezer as it really firms the cheesecake up.
- remove cheesecake from tin and top with halved strawberries and mint sprigs.
- serve with double cream.