A Sweet Tangy Crumbly Treat
We all know baking is not my ‘thing’. I tend to leave the cooking to The Duchess and the cakes to Miss Pollyanna, but eating IS my thing. And so are recipes that are quick, easy to do and taste like heaven on a fork. So I present to you my White Chocolate Citrus Cheesecake – a simple recipe I made up all by myself that involves no cooking. Yay!!
It’s also the only recipe that my husband has ever described as ‘perfection’… and believe me it has taken 11 years of trying all sorts of things for me to get that much praise out of him.
No it isn’t healthy and yes it has a shit-load of naughtiness in it, but it will be worth it. I promise. Because there is only one thing that tastes better than what skinny feels – and it’s THIS! 
WHITE CHOCOLATE CITRUS CHEESECAKE
Enough for 10… or four really greedy people
Preparation time:
30 minutes in total (plus an overnight stay in the fridge)
- 150g unsalted butter, melted
- 200g packet of oaty digestive biscuits
- 2tbsp candied orange in syrup (cut into small cubes)
- 1 large lemon
- 3oog white chocolate
- 400g full fat cream cheese (you can use low fat, but it might taste like crap)
- 1tsp icing sugar
- Choose a 25cm width cake tin (if it’s smaller it’s fine, your cake will just be higher and thick – yum!) and line the base with baking paper. Place all the biscuits in a zip-lock bag, zip it up and bash them until they are crumbs. Place them in a bowl with the melted butter and the two tablespoons of candied orange (plus a few tablespoons of the orange syrup). Mix well and then press down into the cake tin until it covers the entire base and is firm to touch. Place in the fridge for at least three hours (preferably overnight)
- Mix the cream cheese, juice of half a lemon and half the lemon peel together, then add the melted white chocolate. Don’t worry if there are any lumps, they are the best bit! Mix together and lay on top of the hardened base and smooth down the surface. Decorate the top with some sliced lemon rounds, lemon peel or shaved white chocolate. Or even a sprig of holly if it’s for Christmas. Place back in the fridge for a further three hours or until it is firm to touch.
- When ready to eat, run a knife along the sides of the tin and take the side off. Carefully remove the base and slide the cheesecake off the baking paper. Serve with vanilla ice cream or a drizzle of cream.
This works just as well without the candied orange and using ginger oaty biscuits with fresh ginger in the cream cheese, or swapping the lemon for lime and using chocolate biscuits. In fact be creative, you can’t really go wrong… it’s the easiest, tastiest cheesecake-like cheesecake you will ever make!
