This, MOB, is filthily good. The combination of the sweet, creamy white chocolate filling and salty pretzel base is going to blow your minds.
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Serves
4
Salted Pretzel
Butter
White Chocolate
Double Cream
Cream Cheese
Vanilla Extract
Sophie Godwin
Sophie Godwin is a cookbook author, food writer and chef. When she’s not catering weddings, she is rustling up accessible cookable bangers. She's helped us write multiple Mob cookbooks over the years and her recipes never disappoint. Her debut cookbook Sundays is out now.
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Serves
4
Salted Pretzel
Butter
White Chocolate
Double Cream
Cream Cheese
Vanilla Extract
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
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Step 1.
Line the base of a 20cm round cake tin with baking paper. If you don’t have a cake tin you can use a small roasting tin instead and make a rectangular cheesecake.
Step 2.
Using a mini food processor blitz 150g pretzels in two batches until they resemble fine breadcrumbs. Melt the butter then mix into the crushed pretzels. Tip into your tin and press into an even layer. Put in the fridge for 15 minutes to set up
Step 3.
Break the white chocolate into a microwaveable bowl. Zap in the microwave in 30-second bursts, stirring in between each one, until melted and glossy. Set aside to briefly cool.
Step 4.
Meanwhile, in a separate bowl whisk the double cream until it just holds its shape and has thickened.
Step 5.
Dump the cream cheese and vanilla extract into the just cooled white chocolate. Whisk to combine then fold through the whipped cream so you have a light and airy cheesecake mix. Spoon the mix on top of the pretzel base. Smooth out the top then put in the fridge for at least 5 hours until set.
Step 6.
To serve, break the remaining pretzels over the top then cut out a sexy slice. Will keep in the fridge for up to 3 days.
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Notes (1)
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Amy M.
2 months ago
Super easy to make. Flavours packed a punch. The white chocolate was pretty subtle (I usually find it too sickly).
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