Ingredients
The following ingredients have 6 Servings
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Instruction
- <p>Line the base of a 20cm (8in) round, deep springform tin with a circle of baking parchment.</p> <p>To make the base, mix the crushed biscuits with the melted butter and press into the base of the tin. Level using the back of a spoon.</p> <p>To make the filling, put the chopped white chocolate in to a bowl and sit over a pan of just hot water. Leave to melt (but don't allow it to get too hot), stirring occasionally, then set aside to cool a little.</p> <p>Reserve 3 tablespoons of the double cream. Pour the remainder into a large bowl, then add the cream cheese and vanilla. Whisk, using an electric hand whisk, until smooth. Add the melted white chocolate and whisk again until smooth and thick.</p> <p>Spoon about 6 tablespoons of the white chocolate filling into a mixing bowl. Spoon the remaining mixture into the tin and smooth over the top. Chill for 30 minutes.</p> <p>Add the reserved double cream to the reserved white chocolate mixture and mix together until smooth. Spoon over the set mixture in the tin.</p> <p>Melt the dark chocolate as before and then drizzle over the top of the cheesecake and use the blade of a knife to swirl the toppings together.</p> <p>Chill for a minimum of 2 hours, then turn out and cut into wedges to serve.</p> <p>To prepare ahead: can be made up to 2 days ahead and kept in the fridge.</p> <p>To freeze: once set and chilled this freezes well.</p>
