White chocolate cheesecake

White chocolate cheesecake

From
Tea and Cake
Serves
6-8

Ingredients

Quantity Ingredient
150g chocolate-flavoured biscuits
60g melted butter
150g white chocolate
500g soft cream cheese
150g caster sugar
250ml sour cream

Method

  1. Place the biscuits in a food processor and whiz to form small crumbs. Add the melted butter and process briefly. Press the biscuit mix into the bottom of a 20 cm springform cake tin and place in the refrigerator to set for at least 20 minutes.
  2. Melt the chocolate by placing it in a bowl over a saucepan of simmering water or in a microwave on low for 1–2 minutes. Beat the cream cheese and caster sugar until well softened and creamy. Add the sour cream and melted chocolate and stir into the cream cheese mixture until combined. Pour on top of the biscuit base and chill until set.

Variation

  • For dark chocolate cheesecake, substitute dark chocolate for white chocolate.
Tags:
Tea and Cake
sweets
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