White chocolate cheesecake
The Perfect White Chocolate Cheesecake
Servings: 6 People
Calories: 525kcal
Ingredients
For the base
- 200 g Digestive biscuitsÂ
- 80 g Butter
White chocolate cheesecake
- 250 g Full Fat cream cheese
- 250 g Heavy Cream
- 100 g White Chocolate
- 80 ml Milk
- 60 g Sugar
- 14 g Gelatine
- 40 ml Water
Instructions
For the base
- Break the biscuits into a food processor and blend until you have almost all crumbs.
- Add the melted butter and process again.
- Press the biscuit mixture into a springform cake tin, with the help of glass. Put the tin in the fridge while you get on with the cheesecake filling.
For Filling
- In a saucepan add cream cheese, sugar, and cook them on very low heat for about 5 minutes.
- Remove from heat add milk, and melted chocolate and mix well.
- Whip the cream until soft peaks form and mix with the creamcheese batter.
- Soak the gelatine in water and microwave for 15 seconds or until dissolve completely.
- Add gelatine in the cream cheese filling, Pour on the crust Smooth the top, cover the tin with cling film refrigerate overnight before serving.
Nutrition
Calories: 525kcal | Carbohydrates: 47g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 296mg | Potassium: 145mg | Fiber: 1g | Sugar: 31g | Vitamin A: 973IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg