This week Master and Celebrity Chef Steven Saunders, proprietor of The Little Geranium Restaurant in La Cala and star of BBC TV´s Ready Steady Cook tells us why cooking with white chocolate makes the best Christmas dessert.
ALL year around I try my bestest to look after the calories I eat and I avoid too much chocolate although I love it!
This Christmas I have created a white chocolate Christmas cheesecake after spending hours of playing around with white chocolate to create the best results. This is the best result believe me, its amazing! To die for.
How on earth did it appear? Well we were messing around with the ideas that a white Christmas (which we will never see in La Cala or Marbella) should have fab white Christmas dessert recipes and the obvious thing was to experiment with anything white and create white puddings, we used dried ice and white fondant icing and crème pat and everything but this cheesecake recipe has it all!
Now to say this recipe is great is an understatement, this is the best cheesecake you will ever eat and when you make the recipe you will take full credit for it yourself, saying, well I played around with white chocolate and this is what I came up with “Bloody genius!!”
Anyway so here it is, don’t lose it and don’t tell everyone it is yours cos it isn’t!
Do have a very Happy and lovely Christmas and I will be here on line if you need me. I mean that. Happy Christmas everyone!
Festive White Chocolate Christmas cheesecake
- 200 grams digestive biscuits
- 75 grams butter (melted)
- 300 grams white chocolate
- 284 millilitres double cream
- 500 grams soft cheese (full-fat, such as Philadelphia)
- 300 grams of mixed dried fruits (cranberries, apricots, glace cherries)
- 100g of dark choc broken into small pieces
- 100g of white chocolate pieces
- 2 tablespoons of icing sugar
- 3 leaves of gelatine softened in a little cold water
- Mix the crushed biscuits with the melted butter and tip mixture into a lined 20cm springform cake tin and smooth down with the back of a metal spoon.
- Pop it in the fridge to keep cool while you make the topping.
- Melt the white chocolate in a bowl over some gently simmering water being careful not to overheat it otherwise it will be useless.
- Beat the cream and Philadelphia cheese in a bowl until smooth
- Heat a little cream (one tablespoon) and add the three leaves of gelatine (softened in cold water first). Now pass that through a sieve into the melted white chocolate and whisk in.
- Stir the melted white choc mix into the creamy, cheese mix.
- Scatter dried cranberries, glace cherries, apricots cranberries into the mix
- Add the choc pieces and stir in well with a spatula
- Pour into the springform tin which is lined with digestive biscuit base
- Chill for at least six hours or preferably overnight before cutting
You can email Steven your queries and questions on [email protected]
Steven Saunders FMCGB
The Little Geranium
La Cala De Mijas
Behind the Town Hall in central La Cala