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White Chocolate Cheesecake

100g plain digestive biscuits [or packet biscuit base]
50g butter, melted plus extra to grease
250g cream cheese at room temperature, cubed
125g (1/2 cup) caster sugar
435ml (1 3/4 cups thin cream
250g mascarpone, chilled
500g good quality white chocolate, chopped

Grease a 20cm spring form pan with a little melted butter. Line the base and side with non-stick baking paper.

Place the biscuits in a food processor and process until it resembles bread crumbs. Add the butter and process until combined. Press the mixture on to the base of the base of the pan. Refrigerate for at least 30 minutes.

Meanwhile, use an electric beater to beat the cream cheese and sugar until smooth. Beat in the 125ml (1 cup) of cream. Add the mascarpone cheese and beat until just combined.

Melt the white chocolate in a bowl over simmering water, then add to the cream mixture.

Spoon the filling in to the pan and spread with a knife to smooth out.

Return to the fridge for at least 3 hours of chilling.

Melt the dark chocolate and remaining cream in a bowl over simmering water. Let cool slightly for approximately 15 - 20 minutes . Cut the cake in to slices and drizzle the sauce over the top just before serving.

Serves 10 - 12

Can also try with fresh fruits, berries etc.

Thanks to Karen's mum, viv.