- 200 g white cooking chocolate (roughly chopped)
- 300 g full-fat cream cheese (at room temperature, drained of liquid)
- 300 ml double cream
- 1 tsp fresh lemon juice
- 1 tsp vanilla extract
For the Base
- 175 g gingernut biscuits
- 50 g soft unsalted butter
Required Kitchen Tools
When preparing this indulgent cheesecake, the right tools will make the process smooth and stress-free. Here’s what you’ll need:
- Springform Cake Tin (20cm/8-inch): Essential for easy removal of the cheesecake without breaking it.
- Food Processor or Rolling Pin: To crush the biscuits into fine crumbs.
- Mixing Bowls: A few medium-sized bowls for mixing the base, melting chocolate, and whisking cream.
- Electric Hand Mixer or Stand Mixer: For beating the cream cheese and cream until perfectly smooth.
- Heatproof Bowl + Saucepan: To create a double boiler for melting white chocolate gently.
- Spatula: To fold the mixture smoothly without knocking out air.
- Refrigerator Space: Since this is a no-bake cheesecake, chilling time is crucial for setting.
