Vanilla White Choc Cheesecake

Try our fluffy Vanilla White Choc Cheesecake with Brownie Cookie base as an alternative to any showpiece dessert for a special occasion. The base stands dense and intense, the topping fluffy and light. Add your own decorations to the top or give it a shower of snowy icing sugar before serving. .

Grab your dough from the freezer and place somewhere cosy to fully defrost and soften (so it’s super squidgy and easy to shape). Preheat your oven to 190/170 (Fan/Electric), or Gas Mark 5. Line your tin (or use a release spray) and flatten the cookie dough into the bottom of the tin with your hands. It doesn’t matter how messy this bit is! Squish it into the sides to create a lovely curved thicker crust on the outside (youโ€™ll love this later when you come to eat it!). Bake your Cookie Dough base for approximately 10 minutes. Set to one side to cool. 

Pop the sugar, lemon, corn flour into a mixer and mix. Add in the cream cheese and beat until fully combined. Add in the eggs one at a time,  then the vanilla seeds/paste and mix well. Next, you’ll need to mix in the double cream until smooth, and then fold in all your chocolate pieces. 

Pour your vanilla mixture on top of the cookie base and use a spoon to smooth the to

To ensure that the base remains solid and doesn’t burn, first wrap the outside of the bottom of your tin in tinfoil to create a waterproof cover. It needs to be higher than the top of the cheesecake base to prevent any water getting in when you do the next steps. Then place the cheesecake tin in a larger roasting/ baking tin sheet. Carefully pour some water into the larger tin, so itโ€™s approximately the same height as the cookie base, try not to splash the cheesecake. Place into the oven to bake for 50-60 minutes or until the top is golden brown and the cheesecake loses it’s wobble

Remove carefully from the water bath, and leave to cool on the side before releasing your cheesecake from the tin. Cover and refrigerate overnight (if you can bare it, this really helps the flavours to intensify!). Enjoy at room temperature a day later (good luck waiting that long).