White Chocolate
Cheesecake
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Ingredients |
Method |
|
Biscuit
base: 250g pack
Arnotts Nice biscuits, crushed 125g
butter, melted
|
Crush a
whole pack of Arnotts Nice biscuits to breadcrumb size Melt 125g
butter Mix butter
into biscuit crumbs Spread mix
a greased springform tin Refrigerate
to set
|
|
Filling: 2x 250g
packs cream cheese, room temperature 180g white
chocolate, melted 185mL can
light evaporated milk 1/3 cup
caster sugar 1 tsp
vanilla essence 2 tblsp
boiling water 3 ½ tsp
gelatine powder |
Sprinkle the gelatine over boiling water in a heatproof bowl. Stir until dissolved. Set aside to cool slightly. Melt the chocolate and set aside. Using an electric mixer, beat the cream cheese, sugar and vanilla until smooth. Gradually beat in evaporated milk, chocolate and gelatine mixture. Pour cream cheese mixture into pan. Cover and
refrigerate overnight or until set.
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|
Options
and Notes |
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Adapted from http://www.taste.com.au/recipes/19939/white+chocolate+and+berry+cheesecake Add 300g fresh
or frozen berries to make a berry cheesecake |
|
Fresh
Ingredients Shopping List |
Pantry
Ingredients Shopping List |
Ingredients
in stock |
|
Butter 2x 250g
packs cream cheese (Berries)
|
250g Nice
Biscuits 180g white
chocolate 185mL can
light evaporated milk |
Caster
sugar Vanilla
essence Gelatine
powder |
I am a recent Canberra resident after having spent the first thirty four years of my life in Sydney. I am married to my beautiful husband Stu, and we live with several computers and a lot of fish.
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