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White Chocolate Cheesecake

Perhaps a little too difficult a recipe for those of you camping in a tent, but then I do know people who could pull it off so I thought I’d include it anyway! Now there’s a challenge for you! ;)

Although it only really requires one hob ring at a time if done in sequence, it does require several other pans and bowls so we figured it still belongs in the 2 pans + section. You will need at least a small saucepan with a bowl or pan that fits nicely inside of it to float on top of simmering water when melting the chocolate, a mixing bowl or large jug, and a mould or set of ramekins to house the finished cheesecake.

 

I love the invention of silicone moulds for this sort of Buy Silicone Moulds on Amazon now!Buy Silicone Moulds on Amazon now!recipe; they're lightweight, super easy to clean and you can fold the sides down to safely remove the cheesecake once it's set. Alternatively you could use a brownie tin lined with cling film as a mould. Either way I recommend using a cake base (or use your camping mentality to improvise - a piece of cardboard covered in foil works just as well) in the bottom of the mould to give you a solid base to lift it with and cut on. Never use a knife to cut directly from your silicone bakeware!

 

TIP! Allow the cream and cheese to come up to room temperature before using to prevent it splitting when combined with the warm chocolate.

 

Ingredients:

180g digestive biscuits

75g butter, melted

100g white chocolate

200ml double cream ('cream alternative' works if you can't keep the real thing fresh)

300g cream cheese

75g caster sugar

+ optional: compote or chocolate sauce as an additional topping

 

Method:

1. Crush the digestives into fine crumbs (in a food processor or by bashing them to bits in a sealed bag!) and combine with the melted butter. Make sure the butter is thoroughly mixed in.

2. Press the digestive crumbs into the bottom of the mould and press it down with the back of a spoon to create a firm and even base.

3. Mix together the cream, cheese, and sugar until smooth.

4. Gently melt the white chocolate in a bowl over a pan of hot water. Allow it to cool slightly, but not harden.

5. Stir the melted chocolate into the cream and cheese mixture, work quickly to ensure it is thoroughly mixed in before it hardens, and spread evenly over the biscuit base.

6. Cover the mould with cling film and chill in a fridge for several hours until nicely set. It's actually better after 24 hours if you can bear to wait that long!

7. Carefully remove the cheesecake from the mould, portion out and add any extra topping you fancy.

 

This cheesecake is delicious as it is or can be topped with a layer of milk chocolate sauce or jam and fruit for something really special. I usually make ours in little ramekins so we can each have it the way we want, Ryan always has the chocolate sauce (of course!) and my favourite topping to date is blueberry compote!... Comment your favourite topping below!

 

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Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more


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