White Chocolate Cheesecake1 packet plain biscuits such as vanilla wine
100g melted butter
250g mascarpone cream
250g cream cheese
500g white chocolate melted
Line a 20 - 25cm diameter spring form baking pan with cling film including the sides. Brush the tin with a little oil or butter to help the cling film stick if necessary. In a food processor make fine biscuit crumbs. Add the melted butter. Press the biscuit and butter mixture into the base of the pan - I use a potato masher to help compact it down. Place the tin in the fridge while you prepare the filling. With a hand beater mix the mascarpone cream, cream and cream cheese together to get a smooth consistency. Add the melted white chocolate and stir through quickly to avoid getting lumps as it sets fast. Pour this mixture into the tin and refrigerate for at least 3 hours before serving. Remove the cheesecake from the spring form tin using the cling film to help keep everything in place. Top with either Decadence Le Grand Passion or Roseberry Sauce.
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