White Chocolate And Wasabi Cheesecake
This no-fuss cheesecake shapes up with a crushed biscuit base, topped off with cream cheese, wasabi (yes, really!) and a white chocolate filling. The heat from the wasabi is balanced out by the white chocolate, making for a nuanced dessert layered with complex flavours.
For The Crust:
- 200 gm digestive biscuits
- 3¼ tbsp / 50 gm butter
- 3¼ tbsp / 50 gm caster sugar
For The Filling:
- 13 tbsp / 200 gm Philadelphia cream cheese
- 13 tbsp / 200gm condensed milk
- 6½ tbsp / 100ml whipped cream* (have a read here, for home hacks for whipping up your own whipped cream)
- 1 tbsp / 15ml lemon juice
- 5 tbsp / 75ml melted white chocolate
- 1 tsp / 5gm wasabi paste
- 1¾ tbsp / 25gm gelatin
- ¼ cup / 60ml water
For the crust
Crumble the digestive biscuits with a rolling pin or food processor.
Melt the butter in a saucepan. Remove from heat. Add the digestive biscuit crumbs and caster sugar; mix well.
Bake at 165°C / 330°F for 5-7 minutes. Allow to cool.
For the filling
Whisk the cream cheese and condensed milk with a blender.
In a separate bowl, beat the cream until thick. Then add it to the cream cheese mixture.
Fold in the lemon juice. Gently mix in the melted chocolate and wasabi paste till properly combined.
Mix the gelatin with the water and heat gently, stirring all the time until the gelatin dissolves properly. Remove from heat and allow to cool. Strain it through a sieve.
Add the cooled gelatin in a thin stream to the mix, making sure to whisk well so that there are no lumps. Pour this into the prepared tin. Cover and refrigerate for 4-6 hours.