White Chocolate Cheesecake

White Chocolate Cheesecake
15 Mins
Prep time
195 Mins
Cooking time
Serves 10

What you need

  • 1 1/2 cups chocolate cream filled biscuit crumbs
  • 60g butter, melted
  • 500g PHILADELPHIA Block Light/Regular Cream Cheese, softened
  • 1/2 cup caster sugar
  • 200g white chocolate buttons, melted
  • 2 teaspoons gelatine, dissolved in 1/4 cup boiling water
  • 1/2 cup thickened cream
  • 3/4 cup thickened cream, extra, whipped
  • 1 tablespoon drinking chocolate, for dusting

How to make it

  • COMBINE biscuit crumbs and butter together; press into the base of a lightly greased 22cm springform pan. Chill.
  • BEAT PHILLY and sugar using an electric mixer until smooth. Beat in melted white chocolate and gelatine mixture until well combined. Add cream and continue beating until smooth.
  • POUR mixture onto prepared base and refrigerate 3 hours or overnight until set. To serve, remove cheesecake from pan, spread over whipped cream and dust generously with drinking chocolate.