Easy white chocolate cheesecake with cherry sauce
(from Elyce123’s recipe box)
Source: delicious. July 2005
Prep time: 25 minutes
Serves 8 people
Categories: July
Ingredients
- 150g white chocolate, broken up
- 250g mascarpone
- 142ml whipping cream
- 1 quantity cherry sauce
- 225g chocolate digestive biscuits, crushed
- 50g butter, melted and warm
Directions
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Brush the inside of a 450g loaf tin with a little water. Line with cling film and smooth out any creases.
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Put the white chocolate into a heatproof bowl over a pan of just simmering water, and melt, without stirring. Remove the bowl from the pan and stir until smooth. Set aside to cool slightly.
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In a separate bowl, beat the mascarpone until softened. In another bowl, whip the cream to soft peaks. Beat the chocolate into the mascarpone until smooth, then gently fold in the cream. Spoon into the tin. Chill in the fridge for 30 minutes to firm up slightly.
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Meanwhile, mix the crushed biscuits with the warm butter for the base. Spoon over the chilled chocolate and press lightly into the tin to level. Chill for 4 hours, to set.
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Turn the cheesecake out. Discard the cling film. Spoon over the cherry sauce and cut into 8 slices to serve.