Like everyone on this planet and all the other planets that make up the universe, I LOVE cheesecake, any shape, and any size, if it is cheesecake, then you can bet your last penny, that I will have named and claimed it before you can even say “cheesecake.”
No bake is like a gift from the sky above, especially in this heat wave.
Of course, I adapted the recipe so that it was eggless, and I finally got to try out the pulsing method with the food processor while I drizzle in the melted margarine.
200g Bakers Gingernuts.
80g margarine, melted.
250ml whipped cream, whipped till soft peaks start to form.
200g plain white chocolate, melted over a pot of boiling water.
300g cream cheese.
1 tsp lemon juice.
1 tsp vanilla essence.
In a food processor, blitz the gingernuts till it resembles crumbs.
Slowly drizzle in the melted margarine while you are still blitzing.
Pour into a greased 20cm spring form cake pan that has been greased.
Using a spoon or your hand, evenly press the biscuit base into the bottom of the pan and set aside.
In a bowl, whisk the cream cheese, until soft and fluffy.
Fold in the melted chocolate and mix.
Fold in the whipped cream and mix well.
Add the lemon juice and vanilla essence and mix till everything is well combined.
Pour the cream cheese mixture over the biscuit base.
Using an offset spatula spread the cheese mixture evenly over the biscuit base.
Grate white and milk chocolate over the top.
Cover the cake with cling wrap and pop into the fridge overnight.
Prepared, tried and tested by Bobby Swanson
Beverley Gracie Well, the White Chocolate Cheesecake survived the overnight in the fridge from the family. Decorated it with the chocolate shavings and can’t wait for teatime. Thanks for the recipe.
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