White chocolate cheesecake

Base

200g tennis biscuits, crumbed
125g butter, melted

Filling

500g white cooking chocolate
250ml cream
250g cream cheese
250g mascarpone cheese

Base

1. Mix together the crumbed biscuits and melted butter. Press the biscuits melted butter mixture into the base of a 28cm spring form tin. Place in the fridge and allow to chill.

Filling

1.    Place the chocolate and cream in a bowl and then melt the chocolate by either placing the bowl on top of hot water, or in the microwave at 30 second intervals on full power, stirring between intervals (do not allow the mixture to come to the boil).
2.   Once the chocolate has melted, allow the mixture to cool slightly and then whisk in the cream cheese, mascarpone and lemon, if using, until smooth and well blended.
3.   Pour the mixture over the biscuit base and place back in the fridge to set overnight.

Serve
  Serve each slice of cake, drizzled with berry coulis or passion fruit pulp.

1950pm.

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Xiaoyee^^