No Bake White Chocolate Cheesecake

Ingredients

• 150 g digestive biscuits
• 75 g butter (melted, plus extra to grease)
• 200 g white chocolate (roughly broken into pieces)
• 275 g full fat cream cheese (room temp)
• 150 ml double cream (cold)

Instructions

1. 1

   --- Steps ---

2. 2

   Crush biscuits in a blender or food processor until fine.

3. 3

   Add butter & process again until desired crumbly consistency is achieved.

4. 4

   Grease & line base of a 15 cm springform baking tin.

5. 5

   Transfer biscuit mixture into baking tin, even out surface & pat it flat.

6. 6

   Place baking tin in the fridge for at least 30 mins.

7. 7

   Melt chocolate in a heatproof glass bowl over a small pot of hot water on low heat (double boiling), stir occasionally, remove from heat & leave to cool for 10 mins until barely warm but still liquid.

8. 8

   Whisk cream cheese & double cream for 2 mins or until mixture is just holding its shape, add cooled melted white chocolate & whisk until just combined.

9. 9

   Pour cheesecake batter over biscuit base that has set, smoothen the top & place it back in the fridge for at least 6 hrs until it has set.

10. 10

    Cut cake into desired slices, garnish with fresh or frozen berries of choice & serve.