Nigella White Chocolate Cheesecake is a delicious treat made with cream cheese, double cream, and creamy white chocolate. It is a creamy dessert named after the famous chef Nigella Lawson.
Try More Nigella Recipes:
- Nigella Lawson Sticky Toffee Pudding
- Nigella Date And Walnut Cake
- Nigella Sunken Amaretto Chocolate Cake
💗 Why This Recipe Will Impress Your Guests
- Creamy Delight. The silky texture of white cooking chocolate, cream cheese, and double cream melts on your lips, making every bite exquisite.
- Irresistible Flavor. The base’s gingernut biscuits give a delicate spiciness that balances the white chocolate’s sweetness, creating a harmonic blend that will leave you demanding more.
- Easy to Make. This recipe is easy to make with simple ingredients and directions. Impress guests with little effort.
- Versatile Dessert. White chocolate cheesecake is a versatile dessert for dinner parties or self-indulgence. This crowd-pleaser will satisfy even the pickiest sweet palate.
📜 Nigella White Chocolate Cheesecake Ingredients
For The Filling
- 200 grams of white cooking chocolate (roughly chopped)
- 300 grams of full-fat cream cheese (at room temperature, drained of any liquid)
- 300 millilitres double cream
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
For The Base
- 175 grams gingernut biscuits
- 50 grams of soft unsalted butter
👩🍳 How To Make Nigella White Chocolate Cheesecake?
- Place white chocolate in a heatproof bowl on top of a pot. Fill the pan with water until it reaches the sides, about 3-4cm / 1½ inches, and bring to a boil.
- Place the chocolate bowl on top, avoiding touching the water. Lower the heat and slowly melt the white chocolate, stirring occasionally with a silicone spatula. Give it another stir when there are just a few little lumps of unmelted chocolate, then remove the bowl and let it sit for 10 minutes until the chocolate is liquid but room temperature.
- Blitz the biscuits in a food processor until practically all crumbs for the base. Again, add butter and grind until the mixture clumps and cleaves to the blade. If preparing this by hand, crush the biscuits in a bag, melt the butter, and mix well.
- Press the biscuit mixture into the springform cake tin, letting some overhang. The back of a dessert or serving spoon is best for this simple task. Store the tin in the fridge while making the cheesecake filling.
- A wooden spoon works well for beating cream cheese until soft in a bowl that will hold all the ingredients. Gently fold in melted, slightly cooled white chocolate.
- Softly beat the cream until it thickens but the peaks don’t keep their shape, then fold it into the white chocolate mixture in two batches.
- Fold in the lemon juice and vanilla essence, then pour and scrape the pale, almost-mousse mixture into the biscuit-lined mold. Cling film the tin, smooth the top, and refrigerate overnight before serving.
- Nigella White Chocolate Cheesecake is a delicious treat made with cream cheese, double cream, and creamy white chocolate. It is a creamy dessert named after the famous chef Nigella Lawson.
💭 Recipe Tips
- Use good white cooking chocolate to make sure your Nigella White Chocolate Cheesecake is smooth and creamy.
- Make sure the cream cheese is well-drained and at room temperature to keep the mixture from being too watery.
- Be careful when switching out ingredients, because different candies or biscuits could change how the cheesecake tastes and feels.
- Don’t overmix the filling so that you don’t add too much air, which can cause cracks on the top of the cheesecake.
- Let the cheesecake chill in the fridge for as long as the recipe says to get the right mix of thick and smooth.
🍓 What To Serve With White Chocolate Cheesecake?
Nigella White Chocolate Cheesecake goes well with fresh berries like strawberries or raspberries their natural sweetness and bright colors go well with the cheesecake’s creamy and rich taste.
🎚 How To Store White Chocolate Cheesecake?
- In The Fridge. To keep Traditional Nigella White Chocolate Cheesecake fresh, wrap it tightly in plastic wrap or put it in a container that won’t let air in. You can keep it in the fridge for up to 3–4 days.
- In The Freezer. First, make sure the Traditional Nigella White Chocolate Cheesecake is completely cool before you put it in the freezer. Wrap it tightly in plastic wrap, then put a layer of metal foil on top of that. You can put it in the freezer for up to two to three months.
🚫 How To Reheat White Chocolate Cheesecake?
No, this White Chocolate Cheesecake recipe from Nigella is meant to be served cold and does not need to be warmed up. If you heat it, the ingredients might melt, which would change the way the cheesecake feels and looks. The best way to eat it is right out of the fridge.
FAQs
How Do You Know When A Cheesecake Is Done?
To know when a cheesecake is done, gently shake the pan. The center should jiggle slightly while the edges are set.
What Can I Substitute For Gingernut Biscuits In The Base?
You can substitute digestive biscuits or graham crackers for gingernut biscuits in the base.
How Do I Prevent Cracks On The Surface Of The Cheesecake?
To prevent cracks on the surface, avoid overmixing, bake in a water bath, and let the cheesecake cool gradually.
How Can I Prevent My White Chocolate From Seizing When Melting?
To prevent white chocolate from seizing, melt it slowly over low heat, stirring constantly, and avoid contact with water.
Can I Make The Cheesecake Without Using Any Sugar?
It is not recommended to make cheesecake without any sugar, as it helps with the texture and sweetness.
Try More Nigella Recipes:
Nigella White Chocolate Cheesecake Nutrition Facts
Amount Per Serving
- Calories: 450
- Fat: 30grams
- Saturated Fat: 18 grams
- Cholesterol: 80 milligrams
- Carbohydrates: 40 grams
- Sugar: 30grams
- Protein: 6 grams
- Fiber: 1 gram
- Sodium: 200 milligrams
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella White Chocolate Cheesecake
Description
Nigella White Chocolate Cheesecake is a wonderful dessert with rich white-cooking chocolate, full-fat cream cheese, and double cream. This dessert recipe is great. Gingernut cookies, lemon juice, and vanilla extract make it delicious. This wonderful 8-person treat takes 30 minutes to make.
Ingredients For The Filling
For The Base
Instructions
- Place white chocolate in a heatproof bowl on top of a pot. Fill the pan with water until it reaches the sides, about 3-4cm / 1½ inches, and bring to a boil. Place the chocolate bowl on top, avoiding touching the water. Lower the heat and slowly melt the white chocolate, stirring occasionally with a silicone spatula. Give it another stir when there are just a few little lumps of unmelted chocolate, then remove the bowl and let it sit for 10 minutes until the chocolate is liquid but at room temperature.
- Blitz the biscuits in a food processor until practically all crumbs for the base. Again, add butter and grind until the mixture clumps and cleaves to the blade. If preparing this by hand, crush the biscuits in a bag, melt the butter, and mix well.
- Press the biscuit mixture into the springform cake tin, letting some overhang. The back of a dessert or serving spoon is best for this simple task. Store the tin in the fridge while making the cheesecake filling.
- A wooden spoon works well for beating cream cheese until soft in a bowl that will hold all the ingredients. Gently fold in melted, slightly cooled white chocolate.
- Softly beat the cream until it thickens but the peaks don’t keep their shape, then fold it into the white chocolate mixture in two batches. Fold in the lemon juice and vanilla essence, then pour and scrape the pale, almost-mousse mixture into the biscuit-lined mold. Cling film the tin, smooth the top, and refrigerate overnight before serving.
- Let it sit out of the fridge for 10 minutes before unclipping it from the tin and slicing it.
- You’ll need patience and dexterity to remove the cheesecake from the tin’s base. When I was foolish enough to try.
Notes
- Use good white cooking chocolate to make sure your Nigella White Chocolate Cheesecake is smooth and creamy.
- Make sure the cream cheese is well-drained and at room temperature to keep the mixture from being too watery.
- Be careful when switching out ingredients, because different candies or biscuits could change how the cheesecake tastes and feels.
- Don’t overmix the filling so that you don’t add too much air, which can cause cracks on the top of the cheesecake.
- Let the cheesecake chill in the fridge for as long as the recipe says to get the right mix of thick and smooth.
Nigella White Chocolate Cheesecake