Photo by Kelli
White Chocolate Cheesecake
Base:
100g white chocolate, chopped
1 1/4 cups rice bubbles
Filling:
250g white chocolate, chopped
500g cream cheese
1/2 cup caster sugar
1/2 cup thickened cream
1 tsp vanilla essence
Base:
# Microwave the chocolate on high for 2 minutes stirring every 30 seconds until almost fully melted.
# Stir until chocolate is smooth and fully melted.
# Combine with rice bubbles and using a spoon press into the base of a 20cm spring form tin. Place to one side.
Filling:
# Melt 150g of chocolate as per directions above. Place into a food processor with all ingredients except remaining chocolate and blend until smooth.
# Using a wooden spoon, stir through the remaining chopped white chocolate.
# Pour mixture over base and place into the refrigerator. Allow to set for at least 2 hours and serve with fresh berries.
Tip:
You could also try using Milk Chocolate and Coco Pops.
