My youngest is coming up to 18 months old now and is at that wonderful age where she produces a new word every day or so and we all gasp with amazement and cheer and clap…”apple!” Fantastic 😃 “Upstairs” the kids a genius!
My 3 year old however is at the age where a disproportionately large number of her sentences are grassing me up!
“Mummy threw the Hoover”. The Hoover was not responding to my gentle unblocking…
“Mummy beeps the horn at slow people”. Who doesn’t?
“Mummy ate my chicken dipper”. Umm you snooze you loose kid…
So in order to buy her silence occasionally an extra special treat is needed. This white chocolate cheesecake is perfect.
You will need an 8″ deep round cake tin or 9″ by 12″ pan, lined with baking paper.
300g digestive biscuits
150g melted butter
150ml double cream
200g mascarpone cheese
300g full fat soft cheese
2 eggs and 1 yolk
150g icing sugar
150g white chocolate, melted
50g white chocolate, melted (for decoration)
Preheat oven to 180°C or Gas mark 4
In a large bowl bash biscuits with a rolling pin to fine crumbs. This is a kids’ dream, though you may be brushing biscuit out of their hair the next day.
Pour in the melted butter and mix well to coat. Press into the base of the cake pan and pop to one side.
In a clean bowl whisk the remaining ingredients until you have a smooth consistency. Pour on top of the biscuit base.
Cover with foil and bake for 20 minutes. Remove the foil and continute to bake for a further 20 minutes or until firm.
Allow to cool completely in the tin.
Drizzle with the remaining melted chocolate before serving.