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White Chocolate Orange Cheesecake.

No Bake White Chocolate Orange Cheesecake


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  • Author: Michelle Minnaar
  • Total Time: 6 hours 25 minutes
  • Yield: 12 portions 1x
  • Diet: Vegetarian

Description

This White Chocolate Orange Cheesecake has a velvety filling and is made with Terry's white chocolate orange.


Ingredients

Units Scale

Base

  • 400g (4 cups) digestive biscuits
  • 150g (2/3 cup) unsalted butter, melted

Filling

  • 360g (2 cups) Terry’s White Chocolate Orange, broken into pieces
  • 600g (2 2/3 cups) cream cheese
  • 5ml (1 tsp) vanilla paste
  • 100g (3/4 cup) icing sugar
  • 375ml (1 1/2 cups) double cream

To decorate

  • 125ml (1/2 cup) heavy (double) cream
  • 15g (2 tbsp) icing sugar
  • 5ml (1 tsp) vanilla paste
  • 60g (1/3 cup) Terry’s White Chocolate Orange
  • 1 orange, zested

Instructions

  1. To create the base: Crush the biscuits. I used a food processor to achieve a consistent crumb, and the butter and mix through until fully combined.
  2. Pour into your 9-inch springform tin; I line the base with greaseproof paper as it makes it much easier to remove at the end. Spread the crumb evenly and with the base of a glass, compact the base and then transfer it to the fridge
  3. For the filling: Place Terry’s white chocolate orange in a microwavable bowl and on 30-second blasts, stirring after each blast, until fully melted. Set aside to cool.
  4. Place the cream cheese and vanilla paste in your mixing bowl and whisk them together. Slowly add the icing sugar in a spoonful until fully incorporated, and then do the same with the white chocolate. I used a KitchenAid stand mixer.
  5. In a separate bowl, whisk the double cream until you achieve soft peaks, and then fold through the cream cheese mixture,
  6. Remove the base from the refrigerator, pour the filling mixture over the top, and spread evenly with the back of a spoon.
  7. Drop the tin onto the countertop to release any bubbles that may have been trapped. I do this 5-10 times from about 12.5cm (5 inches) from the countertop.
  8. Transfer to the fridge and leave to set for around 6 hours or preferably overnight.
  9. To Decorate: Place the heavy (double) cream, icing sugar, and vanilla paste into a bowl and whisk until you achieve a soft peak consistency.
  10. Transfer the whipped cream to a piping bag and decorate as you desire. add segments of Terry’s white chocolate orange to the top of each tower of cream and then grate over the zest of the orange over the top. Use our pictures for inspiration.

Notes

  • You can use whatever biscuit you like for the base I just found the digestive biscuit goes so well and cuts through the richness of the filling.
  • Prep Time: 20 minutes
  • Chill Time: 6 hours
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Chill
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 726
  • Sugar: 38.1 g
  • Sodium: 629.1 mg
  • Fat: 53.3 g
  • Saturated Fat: 31.4 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 55.3 g
  • Fiber: 1.3 g
  • Protein: 8.2 g
  • Cholesterol: 108.6 mg