This cheesecake is very easy to make. Perfect for serving to guests, cheesecake lovers and to your precious family members. With a little decoration the cheesecake can be presented as a birthday cake for your loved ones.
I made this cheesecake on my husband's birthday. He absolutely loved it. I hope you guys enjoy it too.
Ingredients 2 blocks of Philadelphia cream cheese, at room temperature
1 Condensed milk can (any)
1 packet Arnott’s Marie biscuits
100 grams butter, melted
50 grams butter, melted ( for brushing)
1 Tablespoon lemon juice
150 grams of white chocolate melts
Cooking White chocolate bar, for shaving chocolate
Clean Rose leaves or other Non-toxic leaves
Lindt Chocolate balls for decorating (Optional)
The Biscuit Base
To make the base of the cheesecake, place Marie biscuits into the food processor. Process the biscuits until fine crumbs form.
Place the fine biscuit crumbs in to a bowl. Add melted butter. Mix the crumbs and butter well.
Brush a non-sticky cake pan with melted butter. To make the base press the crumbs into the side and base of the pan. To make an even base, use a straight-side glass to press the crumbs.
Leave the cake pan into the fridge for 30 min for the base to be set.
The Cheese Cake
Cut the cream cheese into cubes. In a separate bowl place the cream cheese. Add condensed milk and lemon juice. Using an electric beater, mix all the ingredients until smooth and creamy.
Take the biscuit base out of the fridge. Pour the cream cheese mixture on to the base. Chill for 3 hours.
The White Chocolate Leaves
Make sure the leaves are non-toxic. Wash and clean the leaves thoroughly. pat dry the leaves with paper towel. Leave them aside.
Place the white chocolate melts into a metal bowl.Rest a metal bowl on a saucepan with boiling water in bottom. Make sure the bottom of the bowl is at least 1 inch above the surface of the water - not resting in the water.
Using a wooden spoon or a spatula, keep stirring the white chocolate melts until it's melted.
Set aside the bowl when melts are fully melted. Let it cool for few minutes. Using a small paint brush, brush the underside of the leaves. Repeat to add a second layer of chocolate
After brushing place the leaves on a tray lined with non-stick baking paper.
Once set, carefully peel off the leaf from the chocolate. If the chocolate breaks then add another layer of chocolate to the leaves. Let the chocolate set again and carefully peel off all the leaves.
Take the Cheesecake out from the fridge.
Decorate the cheesecake with the white chocolate leaves and Lindt chocolate balls. Using a vegetable peeler, shave some chocolate from the white chocolate bar. Sprinkle it over the cheese cake.