Food and Drink

This is how professional chefs make cheesecake

If you want to celebrate National Cheesecake Day in style, do as the professionals do with one of these recipes from London chophouse Blacklock (as pro at cheesecakes as they are at grilled meat, apparently); Kudu Collective, the family-run South African-inspired restaurants in Peckham; and the Michelin-starred chef Tommy Banks.

By: Blacklock

Makes: Enough for 10


100g creme fraiche

275g Philadelphia cream cheese

500ml double cream

260g white chocolate buttons

250g McVities digestive biscuits

150g unsalted butter

White chocolate bar, grated into large curls


1. In a mixing bowl, beat the cream cheeses together until soft. In a second mixing bowl, semi whip the double cream and then melt the chocolate over a bain-marie until blood temperature (37C). Fold the chocolate into the cream cheese mix, and then fold in the semi whipped cream.

2. Melt the unsalted butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, being careful to keep the pieces of biscuit reasonable large and then stir them into the butter until coated all over.

3. Assemble the cheesecake by spreading the biscuit base into the bottom of a serving dish, then add the cheesecake mix topped with white chocolate shavings.

4. Leave to set in the fridge overnight.

By: Patrick Williams, co-founder, Kudu Collective

Serves: 8


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