Ingredients

The following ingredients have 9 Servings
  • 250 g | 9oz digestive biscuits (or Graham crackers roughly chopped)
  • 100 g | 3 1/2oz unsalted butter (melted)
  • 560 g 20oz (2 packes) full fat cream cheese
  • 80 g | 3oz caster sugar
  • 200 g | 7oz good quality white chocolate (chopped into small pieces)
  • 100 ml | 3 1/2 fl oz double (heavy cream whipped to soft peaks)
  • seeds from 1 vanilla pod or 1 tsp vanilla paste
  • 2 tbsp powdered gelatine
  • 80 ml | 1/3 cup cold water
  • 200 g | 7oz granulated sugar
  • 200 g | 7oz corn syrup
  • 100 ml | 3 1/2 fl oz water
  • 150 g | 5.3oz sweetened condensed milk
  • 200 g | 7oz white chocolate (chopped into small pieces)
  • 1 tsp vanilla extract
  • selection of soft gel paste food colours
  • lustre powder (optional)

Instruction

  • Grease a 20cm (8in) springform cake tin with a little butter and line the bottom and sides with greaseproof paper. For really neat edges you can line the sides with food grade acetate.
  • Put the biscuits in a food processor and blitz until powdered. Add the melted butter and mix together thoroughly.
  • Pour the biscuits into your prepared tin and press down to create an even base. Chill in the fridge while you prepare the filling.
  • Melt white chocolate in a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth, take off the heat and set aside to cool.
  • Put the vanilla seeds or paste, cream cheese and sugar in a bowl and beat together using a hand or stand mixer.
  • Pour in the melted white chocolate and beat to combine.
  • Fold in the whisked cream and pour into the prepared tin over the base.
  • Level with a palette knife. Place cling film (plastic wrap) over the surface and chill in the fridge for 8 hours or overnight.
  • The following day remove the cheesecake from the springform tin, peel off the greaseproof paper off the sides but keep the cake tin base on. Transfer to the freezer for two hours, or longer.
  • Put the powdered gelatine in a small bowl and add the cold water. Allow it to 'bloom' - it will swell and become almost solid. Set aside.
  • Put the sugar, corn syrup and water into a saucepan and heat until sugar dissolves.
  • Take off the heat and stir in the gelatine.
  • Add the condensed milk and vanilla extract and stir until smooth.
  • Put the chopped chocolate into a bowl and pour the hot mixture over it. Allow it to sit for a couple of minutes then stir slowly using a balloon whisk. Start from the centre and increase your stirring motion outwards until the glaze is completely smooth.
  • Add a small amount of your base colour into the glaze and stir until smooth. Adjust until you are happy with the colour.
  • Pour a small amount of the glaze into three smaller bowls and tint each bowl a complementary darker colour (I used pink, orange and purple).
  • Check your glaze has reached 32C/90F before using with a digital thermometer (usually will reach this temperature by the time you are done tinkering with the colour).
  • Remove the cheesecake from the freezer and carefully remove the tin base and greaseproof paper. Place on wire rack set over a tray or tin to catch the excess glaze.
  • Smooth the top of the cheesecake with a palette knife so it is as even and smooth as possible.
  • Pour the base colour glaze over the entire cheesecake, allowing it to drip over the sides.
  • Use a spoon to drizzle the contrasting glaze over the top to create and interesting pattern – work quickly before the glaze has a chance to set.
  • Add a dusting of lustre powder or other decorations if you like. Leave the glaze to set and cheesecake to come to room temperature before serving.
  • If you are not serving immediately, keep in the fridge until ready to slice.