White chocolate cheesecake

By Drum Digital
19 June 2015

Comfort food for any day of the week.

Serves: 6

Preparation: 15 min

Cooking: 1 hr

Crust

200 g digestive biscuits

50 g castor sugar

100 g butter, melted

Filling

1 kg cream cheese

200 ml castor sugar

45 ml (3 T) flour

5 eggs

125 ml (½ c) cream

200 g white chocolate, grated

5 ml (1 t) vanilla essence

Preheat the oven to 180 °C and grease a round cake tin.

1. Place the biscuits and sugar in a blender and blend until crumbly. Add the butter and mix until all the crumbles are coated. Place the mixture into the cake tin and press it against the bottom and sides. Cover and place it in the fridge for 1 hour or until well chilled.

2. Filling: Beat the cream cheese, sugar and flour until well combined. Add the eggs one at a time and beat well after each addition. Mix in the cream.

3. Add the chocolate and vanilla essence to the mixture and mix until all the ingredients are well combined. Place the cake tin on a baking tray, pour the mixture into the tin and bake for 15 minutes.

4. Lower the temperature to 120 °C and bake for a further 45 minutes. Allow the cake to cool in the oven until cold. Place the cake in the fridge and serve with fresh fruit.

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