No-bake lemon and white chocolate cheesecake Recipe
Serves: 8
Prep time: 20 mins
Cook time: 45mins and 1 to 2 hours chilling
Total time: 1 hr 5 mins
Dietary:
Meal type: Dessert
Misc:
Occasion: Dinner party
Author: dghchocolatier
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Ingredients
- 200g oat biscuits (hobnob)
- 100g butter, melted
- 600g cream cheese
- 100g caster sugar
- 1 tsp vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon
- 250g white chocolate, melted
- 200ml double cream
- Extra white chocolate and lemon zest to decorate (optional)
Method
Place the biscuits into a Ziploc bag and bash with a rolling pin until it's a fine crumb.
Stir in the melted butter until the mixture resembles wet sand.
Press the biscuit mixture into the base of a 23cm springform tin with the back of a spoon and chill in the fridge for 30 minutes.
In a large bowl, beat together the cream cheese, sugar, vanilla extract, lemon zest and lemon juice until smooth.
Add the melted white chocolate and beat until combined.
In a separate bowl, whip the double cream until soft peaks form.
Fold the whipped cream into the cheesecake mixture until just combined
Pour the cheesecake mixture into the prepared tin and smooth the top.
Chill in the fridge for at least 4 hours, or overnight.Remove the cheesecake from the tin and decorate with extra white chocolate and lemon zest.
Make the cheesecake ahead of time, and chill it for at least 4 hours, or overnight.
The cheesecake can be stored in the fridge for up to 3 days.