Sunday, 4 October 2020

White Terry’s chocolate orange cheesecake pots



Spoiler for any of you who haven’t tried the new white Terry’s chocolate orange yet: it’s beaut! So much so as soon as I tasted I just knew that I had to put my very own spin on the cheesecake pot version. 

I didn’t realise that my cheesecake jars would be quite as popular as they are, so it’s a pleasant surprise that you all seem to love them as much as I do. But then hey, what’s not to love about a cheesecake that is 10x easier and quicker to make? 

So before I share the recipe with you I better explain what’s in them starting right from the bottom: a crushed digestive base, white chocolate orange filling, a layer of gold crunch, another layer of cheesecake filling and then whipped cream and a white choc, golden drizzle on top. Dare I say it but they might just make for the most perfect Christmas dessert?! 

So calling all white chocolate lovers, this ones for you...

Recipe for individual white Terry’s chocolate orange cheesecake pots (makes 3): 

Biscuit Base: 
•75g unsalted butter 
•150g digestives 

Cheesecake filling: 
•250g full fat Philadelphia
•50g icing sugar 
•1tsp orange extract 
•150ml double cream 
•150g white Terry’s chocolate orange 

Whipped cream top & decorations: 
•150ml double cream 
•2tbsp icing sugar 
•Melted white chocolate to drizzle 
•Edible gold glitter
•Gold crunch sprinkles (Tesco) 







M E T H O D: 

1.) To start off with your biscuit base melt the unsalted butter and mix with crushed digestives- I usually break mine up by whacking with a rolling pin...strangely therapeutic, or if you fancy you could also pop them into a blender to do the work for you. Spoon into your chosen glasses (mine are empty Nutella jars) and press down carefully, pop them into the fridge whilst you move onto the next step. 

2.) Next up, melt 150g white Terry’s chocolate orange (basically the entire chocolate orange). Microwaving on medium power in short bursts, stirring each time- this tends to be the easier option. 

3.) For the filling mix Philadelphia with icing sugar and orange extract, and combine well. Then add double cream and keep whisking until thickened. Once thickened stir in your melted white chocolate orange and mix well again. 

4.) Fill each glass with a layer of cheesecake filling- you can either spoon in very carefully or do what I did and pipe the filling over the top of the biscuit base. 

4.) Completed, carefully place gold crunch sprinkles around the edge of the glass. Then go in with another layer of cheesecake filling and and sprinkle over any left over biscuit base. Place into the fridge yet again whilst whipping up your cream. 

6.) To make the whipped cream pour double cream into a bowl and add icing sugar over the top, whisk on high speed for a couple of minutes until fluffy and you’re able to pipe. I used a Wilton 2D nozzle for mine as it always gives the best finish. 

7.) Decoration time- drizzle melted white chocolate and top with a yet more gold crunch sprinkles, edible glitter and a Terry’s chocolate orange segment. Once they’re looking pretty set in the fridge for 4-5 hours before eating. 

Notes: *Feel free to layer your pots however you please! For example you could skip the gold crunch layer if you’d like to and add a layer of melted white chocolate instead- totally up to you, I chose the gold crunch as it looks prettier. 

 *They should last for 2 days kept in the fridge... if they last that long that is. 


I hope that you enjoy as much as I did, such a perfect little treat if you fancy something sweet. As always let me how you get on, I always love to see your creations! 
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