Unbaked white chocolate cheesecake

1. 1

   Crush biscuits in food processor until they are a fine crumb

2. 2

   Melt butter in microwave and then combine to biscuit crumb

3. 3

   Mix until a thick crumb and then make cake base in a spring form pan, put in freezer for 20 mins.

4. 4

   Combine cream cheese and condensed milk in a large bowl and beat on high with electric mixer until smooth

5. 5

   Place gelatine leaves in room temp water for approx 2 mins, heat milk up in microwave (approx 20 seconds).

6. 6

   Then squeeze water from gelatine and add to milk.

7. 7

   Set aside.

8. 8

   Melt white chocolate either in microwave or in a heat proof bowl over boiling water, one removed, mix until smooth.

9. 9

   Add gelatine / milk mix and white chocolate to the cream cheese mix and fold.

10. 10

    Whip cream until soft peaks form and then fold into mixture.

11. 11

    Add to cake base and refrigerate minimum 6 hours or overnight.

12. 12

    Garnish with fresh berries or leave plain!

* Per serving · 4 servings · Values may vary.