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cheesecake chocolate dessert pudding white

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Comments

tas said:

Thanks for all your comments. I am no expert on what can and can't be frozen but IF there was any left I don't see why it wouldn't freeze well. You can buy frozen cheese cakes.

Posted: 18/04/2008 09:10:31

bex said:

i tried this and its delicious! Works really well as one cheesecake, or individual portions in ramekins. Yum!

Posted: 10/04/2008 10:57:00

anest said:

Do you think it would be ok to freeze this delicious sounding treat?

Posted: 09/04/2008 12:06:56

Marian said:

I shall try this interesting spin, sounds lovely! Marian

Posted: 14/03/2008 09:20:26

Dan said:

Doing this on Sat

Posted: 13/03/2008 09:06:44

White Chocolate Cheesecake

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Preparation Time: 10 minutes
Cooking time: 0 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 10
This recipe has been visited 3806 times

Ingredients:

Metric Imperial

115 gm(s) digestive biscuits (4oz)

55 gm(s) unsalted butter (2oz)

400 gm(s) white chocolate

250 gm(s) full-fat soft cheese

250 gm(s) marscapone

284 ml(s) double cream

raspberry coulis

Simple, impressive and extremely naughty but very nice and worth every calorie!

Posted by: tas on 12 March 2008
Click here to view tas's Cookery Book

Cooking Steps:

Crush biscuits and add to melted butter.

Pack into 20cm tin and fridge while making rest of cheesecake.

Break choc into pieces in bowl over simmering water.

Melt gently then let cool slightly before beating in cream and cheeses.

Spread on top of biscuit base and fridge for at least 3 hours.

Serve with a raspberry coulis that verges on making you wink!