White Chocolate Cheesecake
White Chocolate Cheesecake is deliciously wicked. Perfect for an after dinner dessert with great quality coffee.
185g plain chocolate biscuits
90g butter, melted
750g cream cheese, softened
1/2 cup caster sugar
1/2 tsp vanilla
250g white chocolate, melted
Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter and mix to combine. Press biscuit mix into the base of a 20cm springform cake tin. Bake for 10 mins at 180 degrees celsius.
Beat cream cheese until smooth; add sugar and vanilla and mix until blended. Add eggs one at a time, beating well after each addition. Add melted chocolate and mix in well. Pour mixture over prepared biscuit base.
Bake for 35 minutes at 180 degrees celsius. Turn oven off and let cheesecake cool for at least an hour with the door slightly ajar.
Remove the cheesecake from the oven and loosen it from the sides of the pan. Let it stand to cool completely. When cool, refrigerate for at least two hours, preferably overnight. This is nice served with whipped cream.
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