WHITE CHOCOLATE CHEESECAKE
170g Philadelphia Original Cream Cheese
60ml double cream
100g white chocolate chips, melted and cooled to room temperature
200g caster sugar
45g dark brown sugar
114g unsalted butter, softened
1 teaspoon vanilla extract
200g plain flour
½ teaspoon baking soda
A pinch of sea salt
150g milk chocolate chips
1 teaspoon corn flour
150g frozen sliced strawberries
2 tablespoons caster sugar
1 teaspoon lemon juice
Slivered almonds, to garnish
150g chocolate chips
1. In a medium bowl, whip the double cream into stiff peaks. Add in melted and cooled white chocolate chips, and mix until smooth.
2. Add Philadelphia Original Cream Cheese, folding until smooth.
Transfer to a piping bag and refrigerate for at least 2 hours.
3. Meanwhile, make the cookies: Preheat the oven to 180°C. Line a tray with baking paper.
4. In a large bowl, whisk together the caster sugar, brown sugar, and melted butter.
5. Whisk in the egg and vanilla extract until smooth.
6. Sift in the flour, baking soda, and sea salt. Using a spatula, fold until just combined. Add in the chocolate chips, mixing until just combined.
7. Drop 12 (approximately 1½ tablespoons) mounds onto the lined baking tray, leaving 2 inches between cookies. Bake for 12–15 minutes or until the edges have started to turn golden. Let cool.
8. Make the strawberry sauce: Combine corn flour and water until combined.
9. In a small saucepan over medium heat, combine corn flour and water mixture, strawberries, caster sugar, and lemon juice, until the strawberries are broken down, about 6–8 minutes. Use a fork to mash the strawberries.
10. Remove from heat and strain the mixture through a fine sieve. Let cool.
11. Assemble: Slice each cookie in half. Add strawberry sauce on one half of the cookie. This will be the bottom half. On the same side, pipe white chocolate cheesecake “teeth”. Carefully place the top half over the teeth. Use cheesecake as glue to attach almond “fangs”. Refrigerate until ready to eat.