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Warninks Cheesecake

Warninks Cheesecake

Our Warninks cheesecake is a breeze to make and, with hints of white chocolate and advocaat, it’s a decadent dessert that’s sure to be popular. The garnishes can reflect the season or occasion, making this a very adaptable cheesecake recipe.

Ingredients

200gDigestive biscuits
100gButter
500gCream cheese (full-fat, Philadelphia is best)
30gCaster sugar
½tablespoon Vanilla extract
100mlWarninks advocaat
100gWhite chocolate
300mlDouble cream

Instructions

  1. Line the base of a deep 8-inch (20cm) springform cake tin with baking parchment.
  2. Crush the biscuits in a food processor. Melt the butter, either in a small pan or in the microwave. Add to the biscuit crumbs and blitz until combined.
  3. Tip the biscuit crumbs into the base of the tin and spread them out, pressing them down to form a flat layer using the back of a metal spoon.
  4. Put the cream cheese, caster sugar, vanilla extract and Warninks advocaat into a medium-sized mixing bowl. Mix, using electric beaters, until smooth.
  5. Melt the white chocolate, either in a bain-Marie or in the microwave. Whisk a heaped spoonful of the cream cheese mixture into the melted chocolate. Work quickly to prevent the chocolate from seizing.
  6. Mix the chocolate paste into the cream cheese batter.
  7. Pour in the double cream and whisk until the cheesecake filling is extremely thick and needs encouragement to fall off a metal spoon.
  8. Spread 1/3 of this mixture over the biscuit base, pushing it right to the edge of the tin. Add ½ of the remaining filling and spread this out.
  9. Add the remaining filling and spread it over, smoothly the top as neatly as possible.
  10. Cover the cheesecake and transfer it to the fridge to set for at least 6 hours, but preferably, overnight.
  11. To remove the cheesecake from the tin run a knife around the edge before loosening the sides.  Place the cheesecake on your serving plate and decorate as desired.

Serving Suggestions

Whip 150ml of double cream and pipe rosettes around the edge of the cheesecake. Decorate with strawberries or raspberries then scatter crushed Flake into the centre.

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