Recipe: White Chocolate Fridge Cheesecake

White Chocolate Fridge Cheesecake 100 g digestive biscuits (OR gluten free biscuits (I use vanilla GF biscuits)) 50 g butter (melted) 250 ml cream 250 g smooth cottage cheese 250 g mascarpone 100 g castor

White Chocolate Fridge Cheesecake

  • 100 g digestive biscuits (OR gluten free biscuits (I use vanilla GF biscuits))
  • 50 g butter (melted)
  • 250 ml cream
  • 250 g smooth cottage cheese
  • 250 g mascarpone
  • 100 g castor sugar
  • 500 g white chocolate (melted)
  • 1 tin passion fruit
  1. Process the biscuits until crumbed and add the butter

  2. Mix thoroughly. Line the bottom of a 20 cm spring form baking tin with baking paper

  3. Press the biscuit mixture into the bottom of the pan

  4. Refrigerate until needed

  5. Beat the cream, cottage cheese, mascarpone, sugar and the hot melted chocolate together until smooth

  6. Pour mixture into the tin, smooth and refrigerate for at least 4 hours, or preferably overnight

  7. Just before serving, remove from tin and drizzle with passion fruit

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