White Chocolate Cheesecake

White Chocolate Cheesecake

Makes 1 x 20cm cheesecake

Base:
1 packet granita biscuits
100 g butter, melted

Filling:
500g cream cheese, softened
3/4 cup caster sugar
3 tsp gelatine, dissolved in 1/4 cup boiling water
1 cup cream, slightly whipped
250g white chocolate, melted

Sauce:
1 cup cream
250g dark chocolate, grated.
Fresh mixed berries to serve

1. Using a food processor, pulse the biscuits until they are crumbed. Add the melted butter, combine well and press into the base of a lightly greased 20cm springform tin.
2. For the filling, beat cream cheese and sugar together until smooth, then fold through gelatine, cream and cooled chocolate. Combine well, then pour into prepared tin and refrigerate at least 2 hours.
3. For the sauce, bring cream to a simmer in a saucepan. Remove from heat and add grated chocolate. Stir until smooth and let mixture cool.
4. Carefully remove cheesecake from tin, pour over the dark chocolate sauce and serve with fresh mixed berries.

If you have 6 x 10cm springform tins you can make 6 individual cheesecakes, otherwise just use the 20cm tin and serve in slices.

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