Mrs. Jackson Cooks

Life through food

Easy no bake cheesecake: white chocolate and cherry

on May 18, 2011

I love cheesecake. I don’t make it that often though because it’s full of calories and once I start I can’t stop eating it! But I had left over cream cheese from the carrot cupcake icing, and digestives from the mini egg chocolate squares and all these lemons I was going to make lemonade with but couldn’t be bothered, so I thought I’d make lemon cheesecake. But in looking for lemon cheesecake I came across Nigella’s recipe for cherry cheesecake, and then I remembered I had this jar of Italian style cherries from Aldi that I’d had in a cupboard for several months, not knowing what to do with them! So that seemed perfect.

But then, I remembered this Hairy Biker’s cherry cheesecake I wanted to try. But one look at that and with it’s 6 egg whites and 4 yolks and baking and shaking, it all seemed a bit excessive and too much effort. But they did have white chocolate in theirs. So I combined the white chocolate idea with Nigella’s recipe (plus a bit more lemon juice) and voila – white chocolate and cherry no bake cheesecake.

This is perfect for showing off to people. It’s really easy to make, involves minimal effort (and maximum fridge time) and looks and tastes amazing. It’s also good for making for others, so you don’t end up eating the entire thing and turning out to be a heifer. And also to help in the fight against heifer-ness, I used low fat cream cheese and half fat double elmlea. It tastes the same and does the same job.

You can find the original Nigella recipe here

And here is my take on it.

White chocolate and cherry cheesecake

Serves about 8 (or 1!)

  • 125g digestive biscuits (you can definitely use the value ones here)
  • 75g unsalted butter
  • 300g cream cheese (yes, low fat is fine, just stay away from the weight watchers stuff)
  • 50g icing sugar
  • 100g white chocolate, melted (any old stuff for white chocolate is fine)
  • 2 tbsp lemon juice (or half a lemon)
  • 250ml double cream (yes, reduced fat is fine)
  • Tin/jar of cherries in juice or fresh cherries, pips removed and heated with sugar until the juice run. Or cherry conserve.
  1. Lightly grease a round 20cm wide springboard tin (or use a flan dish).
  2. Bash or blitz the digestives into crumbs using either a food processes or a rolling pin and a ziplock bag
  3. Melt the butter in a pan. Add the digestive crumbs to the butter and combine well into a weird paste.
  4. Tip the digestive paste into the tin and spread evenly across the tin making a little ridge at the sides so it comes up higher at the edge. Firm down hard (using your fingers is most effective here). And put in the fridge to set.
  5. Next, combine your cream cheese, icing sugar, melted chocolate and lemon juice together until smooth (a spoon is fine, no need for an electric whisk).
  6. Lightly whip your cream until it’s the same stiffness as the cream cheese (I just used a hand whisk. Took me about 3 minutes). Add the cream to the cream cheese mix and combine well but without losing the air from the cream (i.e. fold it lightly).
  7. Spread this over your digestive base with a knife and return to the fridge to set (for at least 3 hours, but I usually find it’s better left over night).
  8. When you want to serve, remove the spring board sides, place the bottom on a plate and carefully using a pie slice, slide it under the digestive base and out onto the plate (this is why a flan dish is easier, you can just leave it in there for serving).
  9. Place some of the cherries on top with the juice and serve more on the side with each slice. Or if using a conserve or jam, spread all over like Nigella.
  10. Enjoy the deliciousness and then give away immediately before eating the entire thing!

2 responses to “Easy no bake cheesecake: white chocolate and cherry

  1. Michelle says:

    Wow! Just made this (I made with raspberries and also added a few puréed to the mix!) it was beautiful!!!! Thank you for recipe! 😀

  2. […] lemon juice) and voila – white chocolate and cherry no bake cheesecake. … 2 tbsp lemon juice (or half a lemon) 250ml double cream (yes, reduced fat is fine)… Full site […]

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