White Chocolate Cheesecake


For the crust:
1 x Pack Henro Choc Chip with Milk Drop Cookies
80g Butter melted

For the filling:
1 x Packet Cream Cheese (250g)
½ x cup Icing Sugar
2 x 80g White Chocolate Slabs
1 x tsp Vanilla Essence
1 x 250ml Cream


Crumb all the biscuits.
Add the melted butter to crumbed biscuits and mix well.
Add this to the bottom of a serving dish and press out evenly. Leave in the fridge to chill while you prepare the filling.
Melt white chocolate in microwave. Tip – Break the chocolate into pieces and microwave between 20 – 30 seconds at a time while stirring in between. This will help ensure that the chocolate doesn’t burn. Continue the process until melted.
Whip the cream until thick and peaks are formed.
In another bowl, whisk together the cream cheese, icing sugar and vanilla essence until smooth and creamy.
Add the melted chocolate to the cream cheese mixture and blend well.
Gently fold in the whipped cream until mixed well.
Remove the crust from the fridge and add the cream cheese and white chocolate mixture on top. Smooth it out gently until it is even on top.
Refrigerate for at least 4 hours however overnight is better.
When ready to serve you can be creative with your toppings – add some melted white and brown chocolate or some chocolate shavings, add some crumbed Henro Choc Chip biscuits or add some fresh fruit to give it a colourful twist.

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