White Chocolate Cheesecake

1. 1

   Preheat oven to 170^C.

2. 2

   Meanwhile process digestive biscuits into fine crumbs in a food processor.

3. 3

   Or place the biscuits in a plastic bag and lightly pound til broken into fine crumbs.

4. 4

   Mix digestive biscuits and half of the butter in a 15cm springform cake tin.

5. 5

   Press mixture firmly into tin, and tin sides up to the height of 1 cm.

6. 6

   Set aside.

7. 7

   Place white chocolate in a heatproof bowl over a pot of gently simmering water and stir to melt until smooth and glossy.

8. 8

   Remove from heat, set aside and allow to cool to room temperature.

9. 9

   In a large mixing bowl, beat cream cheese and remaining butter till smooth.

10. 10

    Slowly beat in sugar until well mixed.

11. 11

    Add melted white chocolate and eggs and beat till smooth.

12. 12

    Pour cheese mixture into tin.

13. 13

    Bake in the oven for 1 hour.

14. 14

    Allow to cool completely before covering and refrigerating for at least 3 to 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.