A little pot of pleasure: White Chocolate Cheesecake with Dark Chocolate Orange Biscuit Base

A Little Pot of Pleasure: White Chocolate Cheesecake with Dark Chocolate Orange Biscuit Base

I cannot cook! This has been the case right from the minute I was born. I can pull off only the basics. However there is something I am rather good at: Pancakes (which I am keeping until Pancake Day to release) and Cheesecake.

It all started when my brother and sister decided to make dinner for my parents. We each took a course. I got Desert. I wanted to make something special and unique but also something that I could prepare in minutes. Granted Cheesecake takes a bit of time to set about but it is worth it. No cheesecake recipes really stood out to me-so I decided to make my own and merge two recipes.

Now just for fun and presentation I make mini cheesecakes. So that then there is the perfect portion for each person. Or if you are just cooking them for yourself than you will have a mini cheesecake to take with you for your lunchbox at work or for the kids at school!

So how to start:

Grease your 6 mini tins with butter. You do not need greaseproof paper!

Dark Chocolate Orange Biscuit Base:

Dark Chocolate (as much as you want depends how big a base you would like-suggestion would be 225g of biscuits crushed mixed with 100g of melted butter and 200g of Dark Chocolate Orange-Lindt do a really nice chocolate bar-or you can always stick to good old Terrys and do milk chocolate orange) Mix all the ingredients together in a bowl which is held over a saucepan of boiling water. Make sure the boiling water is not touching the bowl itself but is making it melt through the heat it is giving off.

Once you have melted all the ingredients together place a little bit in each of the cake tins and press down with the back of a teaspoon so that it solidifies. Then place in the fridge.

Now make the actual cheesecake:

White Chocolate Cheesecake:

300g/10oz white chocolate, chopped
200g soft cheese (philly full fat) room temp
25g/1oz caster sugar
500ml double cream

Beat soft cheese and sugar together until smooth and then stir in cooled chocolate.

Whip cream into very soft peaks and gently fold into chocolate mix.

Spoon into tins over the dark chocolate base and smooth over top and put in fridge for at least 2-3 hrs as then it will harden-you can eat it before hand but it will be more of a mousse consistency instead of cheesecake!

Once you have finished you are left with lovely delicious mini cheesecakes-perfect for a dinner party or just a little treat at the end of the day!



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