Recipes

White Chocolate and Mini O Cheesecakes

M242A-00188 DS Mini O cheesecakes

White Chocolate and Mini O Cheesecakes
Print Recipe
For all of the sweet tooths out there, we’ve taken inspiration from Chelsea Clinton, whose gluten free wedding cake incorporated a delectable mousse layer1 and created the delicious DS-gluten free Mini Os Cheesecake for you to try. The small treats are perfect as an indulgent after dinner treat with a comforting mix of moussey chocolate and a delightful biscuit crunch. These cheesecakes are very simple to make but very impressive and ‘O’ so delicious
Servings Prep Time
8 servings 25 mins
Passive Time
2-3 hrs
Servings Prep Time
8 servings 25 mins
Passive Time
2-3 hrs
White Chocolate and Mini O Cheesecakes
Print Recipe
For all of the sweet tooths out there, we’ve taken inspiration from Chelsea Clinton, whose gluten free wedding cake incorporated a delectable mousse layer1 and created the delicious DS-gluten free Mini Os Cheesecake for you to try. The small treats are perfect as an indulgent after dinner treat with a comforting mix of moussey chocolate and a delightful biscuit crunch. These cheesecakes are very simple to make but very impressive and ‘O’ so delicious
Servings Prep Time
8 servings 25 mins
Passive Time
2-3 hrs
Servings Prep Time
8 servings 25 mins
Passive Time
2-3 hrs
Ingredients
Servings: servings
Instructions
  1. Place the 8 rings on a tray lined with cling film or greaseproof paper. You will need 8 press & present mini cooking rings 6 x 4 cm (2 ¼ “ x 1 ½ “)
  2. To make the bases: Melt the butter in a pan. Whiz the 200g of Mini O’s biscuits in a food processor to finely crush or place in a study bag and crush with a rolling pin, add to the butter and mix together.  Place 2 tsps of mix into each ring and press down and level with the back of a spoon.  Chill for 20 minutes.
  3. Meanwhile make the topping: Melt the chocolate in a bowl over a pan of hot water (not boiling).Cool slightly.
  4. In a large bowl whisk together with an electric whisk on a low setting the cream cheese, cream, vanilla extract and sugar until the mixture just begins to thicken. Gradually pour in the melted white chocolate then fold in 3 and a half of the crumbled Mini Os.
  5. Pour the mixture into the biscuit bases so that they are all level and refrigerate for 2-3 hours until set.
  6. Decorate with the 5-6 florets of whipped cream on each cheesecake. Top each with half a Mini O and sprinkle with the remaining crumbled biscuit.  
Recipe Notes

Chelsea’s wedding cake, a gluten free masterpiece [online]. Available from: http://clintonwedding.blogspot.co.uk/2010/08/chelseas-wedding-cake-gluten-free.html [Last accessed: 19.09.2014]

 

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