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Shelli NT’s Favourite White Chocolate Cheesecake

I am a hopeless cook, which is rather sad seeing as though I simply adore TV cooking shows and recipe books. I just can’t handle all the chopping, frying, stirring and cleaning up afterwards – it is too exhausting for words. But all that changes when it comes to baking – I LOVE baking with every fibre of my increasingly chubby being.

One of my favourite desserts (that is an enormous hit with men, and women who don’t yet know how many fat grams it contains) is this White Chocolate Cheesecake. I especially like the fact that just one dessert can easily serve 10 hungry guests. Or 1 with a broken heart.


Shelli NT’s Favourite White Chocolate Cheesecake

 200g plain sweet biscuits (I use digestive biscuits or half Tennis and half Ginger biscuits)

Femail027.jpg100g butter, melted

250ml (1 cup) cream

250g cream cheese

250g mascarpone cheese

125g (1/2 cup) caster sugar

500g white chocolate, melted

1 tin Passion fruit pulp

Process the biscuits in a food processor until they look like breadcrumbs. Add the melted butter, process briefly, then tip the mixture into a 20cm (8 inch) spring form tin lined with a disc of baking paper. Press firmly into the base of the tin, then place in the fridge until needed.

Using electric beaters, whisk the cream, cream cheese, mascarpone, sugar & chocolate together until light, fluffy and smooth. (See TIP below). Pour onto the biscuit base & put back in the fridge for at least 3 hours or overnight. Serve drizzled with passion fruit pulp & cut into wedges.


  • If the cream cheese or mascarpone cheese is quite hard, beat it first until softened – then add cream, sugar and melted chocolate (this will prevent lumps).
  • If you don’t have a food processor, place the biscuits in a plastic bag and beat them repeatedly with a wooden spoon until you feel better. I mean, until they resemble breadcrumbs.

 Source: Bill’s Food

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