Who doesn’t love cheesecake?
For the Baby Shower last night I had made a White Chocolate cheesecake. It went down so well with everyone that I thought I would share the recipe with you all!
15 digestive biscuits
250g cream cheese
300ml double cream
200g white chocolate
Grease the base of your springform tin. Mine was 20cm in diameter.
Crush the biscuits inside a sandwich bag using a rolling pin.
Melt the butter and add to the biscuits. Mix well. Add to your sprintform cake tin. Using a woodspoon ensure the biscuits are well pressed into the tin and leave in the fridge to chill.
To make the filling, put the cream cheese and double cream into a bowl and whisk until smooth with soft peaks.
Melt the white chocolate and fold into the filling mixture. Pour on top of your biscuit base and leave in the fridge to chill for at least 6 hours – preferably overnight.