This recipe yields a bright, creamy, and decadent cheesecake that sets beautifully thanks to the white chocolate.
🍽️ Ingredients
| Component | Ingredient | Quantity | Notes |
| For the Base | Digestive Biscuits or Graham Crackers | 200g (about 7 oz) | Crushed into fine crumbs. |
| Unsalted Butter, melted | 100g (about 7 tbsp) | ||
| For the Filling | Full-Fat Cream Cheese, softened | 600g (about 21 oz) | Must be full-fat and at room temperature. |
| White Chocolate | 250g (about 8.8 oz) | High quality is best for melting. | |
| Double Cream or Heavy Cream | 200ml (about 3/4 cup) | Chilled for whipping. | |
| Icing Sugar (Powdered Sugar) | 2-3 tbsp | To taste (the white chocolate adds sweetness). | |
| Fresh Lemon Zest | Zest of 2 Lemons | Avoid the bitter white pith. | |
| Fresh Lemon Juice | Juice of 1 Lemon | Add to taste for tartness. | |
| For Decoration (Optional) | Extra White Chocolate | 50g | For curls or shavings. |
| Extra Lemon Zest or Slices | For garnish. |
📝 Instructions
Phase 1: Make the Base
- Prepare the Tin: Grease a 20-23cm (8-9 inch) springform tin and line the base with parchment paper.
- Crush Biscuits: Place the biscuits/crackers in a food processor and blend into fine crumbs, or place them in a bag and crush them with a rolling pin.
- Mix Base: Melt the butter and pour it over the biscuit crumbs. Mix well until the crumbs are fully coated and resemble wet sand.
- Press: Tip the mixture into the prepared tin. Press the crumbs firmly and evenly across the base using the back of a spoon or a flat-bottomed glass.
- Chill: Place the tin in the fridge for at least 30 minutes to set while you prepare the filling.
Phase 2: Prepare the Filling
- Melt Chocolate: Break the white chocolate into pieces and melt it either in 30-second bursts in the microwave (stirring between each) or over a bain-marie (a bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water). Allow the melted chocolate to cool slightly.
- Whip Cream Cheese: In a large bowl, beat the softened cream cheese with the icing sugar, lemon zest, and lemon juice until the mixture is completely smooth and fluffy.
- Combine: Slowly pour the slightly cooled, melted white chocolate into the cream cheese mixture. Beat on low speed until everything is just combined. Do not overmix.
- Whip Cream: In a separate, clean bowl, whip the chilled heavy/double cream until it forms stiff peaks.
- Fold: Gently fold the whipped cream into the cream cheese and chocolate mixture using a spatula. Do this in two additions, mixing until there are no streaks of white cream visible, but being careful not to knock out all the air.
Phase 3: Chill and Serve
- Pour: Spoon the cheesecake filling evenly onto the chilled biscuit base. Smooth the top with an offset spatula.
- Chill: Refrigerate the cheesecake for a minimum of 6 hours, but preferably overnight, to allow it to set completely. The white chocolate helps it firm up perfectly for slicing.
- Decorate: Once set, remove the cheesecake from the tin. Decorate with white chocolate curls, thin lemon slices, and extra lemon zest before serving.
