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Saturday, 16 December 2017

Twelve Days of Christmas - White Chocolate Snowball Cheesecake


Cheesecake is always a great dessert option. It's simple, nearly everyone likes it, and the options for flavours seem endless. As it's Christmas, and as I'm constantly hoping for snow, I thought I'd make a little of my own. The snowballs for this cheesecake come in the form of Raffaellos, with their coconut covered shell they look the part. And they are bloody tasty. Even though it's full of white chocolate, this cheesecake isn't too sweet, and would be the perfect treat for any occasion this festive season.

450g digestives
190g melted butter

800g Philadelphia
200g mascarpone
150ml double cream -softly whipped
125g icing sugar
250g white chocolate -melted
50g finely chopped white chocolate
12 Raffaello


- Crush your digestives, making sure you have no big lumps and add the melted butter. Mix well until biscuit crumbs and butter are fully combined.

- Add the buttery mix to the cake tin and press down with the back of a spoon, making sure it's flat and compact. Put in the fridge to chill.

-To a large bowl, add the philadelphia, mascarpone, icing sugar and softly whipped cream. Whisk these together until everything is smooth.

- Add the melted but cooled chocolate, and the chopped chocolate. Mix everything together until you have a smooth creamy mixture. Add this to the biscuit base and level the top with the back of a spoon.

- Leave to chill in the fridge for at least 4 hours, but ideally overnight. When you are ready to serve, top with the Raffaella -your little snowballs! 


Nine Sleeps Til Christmas! 

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