White Chocolate Cheesecake
Ingredients
- 2 Cups powdered digestive biscuit
- 100 Grams melted butter
- 2 Cups cream
- ½ Cup caster sugar
- 1½ Cups cream cheese softened at room temp
- 1 Tsp vanilla essence
- 2 Tsp gelatin melted in 2 tbsp water in microwave
- 180 Grams melted white chocolate
Instructions
- 1. Butter an 8 inch springform pan and line with baking paper
- 2. Crush the biscuits and put them in a bowl. Add the butter and mix. Line the tin with this mixture and press well. Keep it in the refrigerator for fifteen minutes.
- 3. Mix gelatin with two tablespoons of water and melt it in the microwave oven for forty five seconds.
- 4. Take fresh cream in a bowl. Add castor sugar and mix. Add vanilla essence and cream cheese and continue to mix.
- 5. Melt white chocolate in the microwave oven. Whisk well and add it to the cream and cheese mixture. Mix well.
- 6. Pour the melted gelatin through a strainer into the above mixture and mix well.
- 7. Pour this mixture over the biscuit base in the tin. Let it set in the refrigerator for 4-5 hours.
- 8. Sprinkle some grated white chocolate or melted lotus over the top and top with strawberries.
Notes
✔ Do not substitute the fresh cream with whipping cream. I used thick cream.
✔ Do not pour very hot gelatin into the mixture. Let it cool a little bit.
✔ You can either use a springform pan or a tart tin.