Just in case other people in the household needed a chocolate fix over the Easter break I made a White Chocolate Cheesecake. My husband still tells me each time I make an ‘exotic’ cheesecake that he prefers my lemon cheesecake to all others on the planet. It’s nice to hear and I make sure to make him one now and then but I love to try new recipes, this is just the latest. Fortunately this one met with his approval, not a cheesecake (in his opinion) but a really nice dessert.
White Chocolate Cheesecake
120 g plain chocolate biscuits, crushed
60 g butter
250 g cream cheese, softened
3/4 cup Sweetened Condensed Milk
200 g White Chocolate, melted
300 ml cream
3 tsp gelatine
2 Tbsp water
100 g Milk Chocolate, melted
Combine biscuit crumbs and butter, press into base of 20cm springform pan, refrigerate until firm. Beat cream cheese and Sweetened Condensed Milk until smooth. Beat in cooled White Chocolate and cream, until thick.
Sprinkle gelatine in hot water, stir until dissolved, cool (see instructions on pack). Beat gelatine into cheese cake mixture, spoon over crumb crust.
Swirl cooled Milk Chocolate through cheesecake.
Refrigerate until firm.