White Chocolate Summer Fruit Cheesecake
White chocolate Summer fruit cheesecake🌈❤️
In celebration of Pride month 2021, we are bringing you a bright and beautiful bake that you can make yourself at home. This rainbow striped white chocolate no bake cheesecake is super tasty and the perfect dessert for these warmer summer days, and Pride!
190g digestive biscuits
95g unsalted butter (melted)
250g white chocolate drops
450g Full fat cream cheese
50g icing sugar
1 1/2 tsp vanilla extract
250ml double cream
Selection of food gels
•Lightly grease Talas 8” loose bottomed anodised cake tin and line the base with baking parchment.
•Blitz the biscuits in a food processor into fine crumbs or pop into a bag and bash with a rolling pin. Stir through the melted butter and tip the buttery biscuit mixture into the tin, encouraging the base up the sides of the tin using the back of a small spoon. Pop tin into the fridge to chill.
•Place the chocolate into a heat proof bowl and melt over a pan of simmering water. Leave to cool.
•Whisk the cream cheese, icing sugar and vanilla in a large bowl until smooth. Add the cooled melted chocolate and whisk to combine, then add the cream and continue to whisk until thick.
•Divide the cheesecake filling equally between the 8 bowls, adding a little food gel to each one and mix well.
•To assemble, remove the tin from the fridge and start by adding one of the colours to the base. Use a spatula to smooth it flat and pop in the fridge to firm up slightly. Keep adding each layer in the same way until you’ve used up all the mixture. Smooth the top flat and pop into the fridge to set for a couple of hours, preferably overnight.
•To decorate, carefully remove cheesecake from tin and place onto a cake stand. Top with colourful seasonal fruit and edible flowers, then slice and enjoy! x