Viral cheesecake hack will be even creamier with one simple ingredient

Sweet-toothed stumbled across a brilliant cheesecake hack and was simply compelling to try it out, despite having very little expertise in the kitchen. Here’s how he got on:

In today’s fast-paced world, food box services like Gousto and HelloFresh are revolutionizing the way we cook, offering an abundance of easy meal kits right to our doorsteps.

Packed with dinner and lunch ideas perhaps unexplored by many, these providers have simplified . Additionally, social media has become a haven for food enthusiasts, where legions of culinary vloggers stand ready to inspire with tasty treats and mouth-watering recipes.

Among them is Eloise Head, the creative force and personality behind Fitwaffle. Her are known for straightforward dessert recipes which have captivated viewers across platforms.

For those a tad hesitant about venturing into unfamiliar culinary waters, like myself who traditionally shies away from anything beyond a basic Victoria sponge and store-bought , Fitwaffle’s white chocolate cheesecake hack could not be more enticing. Its sheer simplicity, requiring a mere six ingredients, compelled me to give it a go.

The feedback in the comments section speaks volumes, with one user calling it ‘heaven, just pure lush’ while another was succinct in their praise: “one word: wow”.

Ingredients

• 2 shortbread fingers
• 10g melted butter
• 115g cream cheese
• 1 tbsp icing sugar
• 30g white chocolate
• 20ml double cream

Method

Eloise walks through the effortless process in her viral video. She explains: “For the base, crush up two shortbread fingers using a bag and a rolling pin or a food processor.

“Then, pour them into a ramekin dish and mix with 10g melted butter. Then press down gently with the back of a spoon.”

“For the filling, whisk 155g cream cheese, 1 tbsp icing sugar and 10g white chocolate until smooth and creamy. Scoop it onto the base and smooth it out to the edges.

“For the topping, melt 20g white chocolate and double 20ml cream in the microwave, stirring until smooth. Then pour it over the cheesecake and smooth this out gently.

“Sprinkle over crushed biscuits, and add a chunk of chocolate to finish. Refrigerate for at least an hour and serve cold. Enjoy!”

The verdict

Whipping up this scrumptious cheesecake is just as effortless as Eloise showcases in her . The even yielded enough for two Gu cheesecake pots.

It’s also every bit as delightful as promised. I found myself eagerly delving in with my spoon time and again, wishing it would last forever.

I had to go off-script slightly since cream cheese was nowhere to be found in my local . I opted for mascarpone instead – a swap that infused the dessert with an extra layer of creaminess.

My primary hiccup? The base. Whether due to either an excess or lack of butter, my biscuit foundation turned out incredibly hard.

Once I managed to break through, the taste was delightful. However, my aspirations of getting a bit of the in one spoonful were sadly thwarted.

My friends and family also thoroughly enjoyed it, and I’ll certainly be recreating it in the near future. Perhaps I’ll take inspiration from some of the comments that proposed various modifications, like a Biscoff base or Kinder chocolate.

Granted, my versions were significantly messier than Eloise’s cheesecakes. Hopefully, that doesn’t imply hers were more delicious as well….