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Baking (continued)
White Chocolate Cheesecake
Serves 8
150g plain sweet biscuits
75g butter, melted
2 x 250g packets cream cheese, room temp
½ cup caster sugar
1 teaspoon vanilla extract
150g white chocolate melts
3 teaspoons gelatine
2 tablespoons water
300ml thickened cream
1. Grease and line a 20cm springform tin
with baking paper.
2. Process biscuits to a fine crumb. Combine
with melted butter. Press crumb into the
base of the pan. Refrigerate for 20 minutes
3.Meanwhile, using the large Mixmaster
benchtop mixer bowl, beat cream cheese,
sugar and vanilla extract on Low speed
(1-2) until just combined. Increase to High
speed (8-9) until smooth.
4. Place chocolate in a microwave heat-proof
bowl. Microwave on Medium for 1 minute.
Stir. Return to microwave for 30 seconds,
stir again and repeat until chocolate has
melted; cool.
5. Sprinkle gelatine over water in a cup,
stand in a pan of simmering water, stir
until dissolved; cool. Add gelatine to
cheese mixture and beat until combined.
6. Using the small Mixmaster benchtop
mixer bowl, beat cream on Very High speed
(10-12) until thick.
7. Stir cream and chocolate through cream
cheese mixture. Pour mixture into prepared
tin. Refrigerate until firm. Serve with mixed
berries.
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