Afternoon Tea
White Chocolate No-Bake Cheesecake
12 servings
분량20 minutes
활동 시간6 hours 20 minutes
총 시간재료
300 g Gingernut biscuits
90 g Vegan margarine, melted
400 g Violife cream cheese
80 g Icing sugar
180 ml Dairy-free whipping cream (I used Elmlea double plant cream)
180 g Vegan white chocolate, plus a little extra for topping
방향
coat biscuit crumbs in margarine
Crush the biscuits into super fine crumbs then place them into a large bowl with the melted margarine. Mix well until the crumbs are evenly coated in margarine.
press into tin
Press the biscuit crumbs tightly into the bottom of a 9-inch springform pan then place it in the fridge while you prepare the filling.
mix cream cheese and icing sugar together
Add the cream cheese and icing sugar to a large bowl. Mix well with a wooden spoon until smooth.
add cream and whip
Add the whipping cream and use an electric whisk or stand mixer to whip the filling up until thick. It should have the texture of a thick Greek yoghurt.
fold in white chocolate
Melt the white chocolate and let it cool for a minute or two. Add it to the bowl and gently fold it into the creamy filling using a spatula or metal spoon.
put filling onto base and chill
Spoon the filling onto the cheesecake base and spread it out evenly. Refrigerate for at least 6 hours but ideally overnight.
remove from tin
Once set, remove the sides of the springform tin and carefully loosen the bottom with a cake slice or knife. Gently transfer it to a cake stand or plate.
top
Top with white chocolate curls or buttons and/or a drizzle of melted chocolate.
영양 정보
1회 제공량
1 slice
칼로리
383 kcal
지방 전체
26 g
포화 지방
-
불포화 지방
-
트랜스 지방
-
콜레스테롤
-
나트륨
156 mg
탄수화물 전체
36 g
식이섬유
1 g
총 당류
21 g
단백질
2 g
12 servings
분량20 minutes
활동 시간6 hours 20 minutes
총 시간