Serves 6
200g of ginger or digestive biscuits
100g of unsalted butter (melted )
400g of cream cheese
200g of white chocolate
100ml of cream ( I use single or whipping)
1 teaspoon of vanilla essence
1 tablespoon of icing sugar
30ml of Mozart White Chocolate liqueur
Grease a cake tin with butter or you can make them as single pots as per the picture. (I sometimes make them in little pots and simply eat the cheesecakes out of the pots).
Put the biscuits in a food processor and blitz until you have fine crumbs. Pour in the melted butter and process until everything is mixed through. Push the biscuit base into the cake tin and chill in the fridge.
Slowly melt the chocolate in a bowl over a small pot of simmering water. Meanwhile, put the cream cheese in a large mixing bowl and then add the melted chocolate, cream, vanilla essence, liqueur and sugar. Beat all the ingredients together until you get a nice light mixture.
Put the cream cheese mix into the tin smooth the top with the back of a spoon. Place in the fridge until you are ready to serve.
NOTE : The combination of ginger and white chocolate works very well together.
© Leanne Whelan 2011
Boozey Chocolate Orange & Ginger Cheesecake Recipe
Serves 6
200g of ginger biscuits
100g of unsalted butter (melted )
400g of cream cheese
200g of dark chocolate
100ml of cream ( I use single or whipping)
1 teaspoon of orange essence and / or orange liqueur
1 tablespoon of icing sugar
Grease a cake tin with butter or you can make them as single pots as per the picture. (I sometimes make them in little pots and simply eat the cheesecakes out of the pots).
Put the biscuits in a food processor and blitz until you have fine crumbs. Pour in the melted butter and process until everything is mixed through. Push the biscuit base into the cake tin and chill in the fridge.
Slowly melt the chocolate in a bowl over a small pot of simmering water. Meanwhile, put the cream cheese in a large mixing bowl and then add the melted chocolate, cream, orange essence and/or orange liqueur and sugar. Beat all the ingredients together until you get a nice light mixture.
Put the cream cheese mix into the tin smooth the top with the back of a spoon. Place in the fridge until you are ready to serve.
© Leanne Whelan 2011
