This fantastic dessert is the second from Mark, a Celiac chef in the United Kingdom. On the menu this time is a decadent white chocolate cheesecake. I made this the other day and it was out of this world good. Again, both metric and standard measurements are provided but just look on most packaging to find the gram measurement.
And for those of you that might be as baking challenged as I am, fear not. If I could make this so can you.
Thanks for the recipe Mark.
Here is what you will need:
Let’s get prepping:
Take the cream cheese out to soften in a large mixing bowl. Zest the ½ lemon and juice the orange, combine with the Bailey’s and set aside. To make the crust, simply finely crush the cookies then mix in the sugar and melted butter. Press the mixture into your baking pan to form a crust. Set aside.
Let’s get cooking:
In a double boiler, begin to melt the chocolate. Once it begins to melt down add most of the double cream but reserve about ¼ cup. In a separate pot, warm the cream and add the gelatin. Wisk until completely dissolved. Set aside. Once the chocolate and cream are completely combined and smooth add the lemon zest, orange juice, and Bailey’s mixture. Whisk until you have soft peaks. Add the mixture to the cream cheese and fold together until well combined. Pour the mixture into your crust and let it set 4 hours (refrigerator worked fine for me).