White Chocolate Cheesecake

CHEESECAKE BASE:

150g of hobnob biscuits, crushed

70g of butter, melted

·       Combine the biscuit crumbs and butter and push into the base of your tin. 

·       Set in the fridge

FILLING:

160g white chocolate chips

1 ¾ gelatine leaves, soaked in cold water

550ml double cream

290g cream cheese

·       Melt together 190ml of the double cream and the white chocolate 

in 20 sec burst in microwave until melted, then add the drained gelatine

and stir till dissolved. (Squeeze all water out of gelatine)

·       Mix the soft cheese with the remaining cream until smooth and 

then add to the chocolate mixture. Pour over the set base and 

return to the fridge until firm.

CHEESECAKE TOPPING:

200g fruit juice

50g of caster sugar

2 gelatine leaf, soaked in cold water

·       Bring the juice and sugar to the boil and add the drained gelatine and mix well

·       Pass through a fine sieve and cool. 

·       When at room temperature pour over the cheesecake and return to the fridge for the glaze to set