White chocolate and vanilla cheesecake

Name: White chocolate and vanilla cheesecake
Total time: 1200 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 dash good quality vanilla extract; 3 tbsp cornflour; 2 large free range eggs; 500 grams white chocolate; 800 grams full fat cream cheese; 250 grams digestive buscuits; 115 grams caster sugar; 150 grams butter; 115 ml double cream

MatthewAlexander @matthewalexander96

Blackburn

This is one of my favourite recipes I have developed and changed it over the space of about 2 years but I always enjoy it.

MatthewAlexander @matthewalexander96

Blackburn

This is one of my favourite recipes I have developed and changed it over the space of about 2 years but I always enjoy it.

Saved

Ingredients

20 mins

10 servings

1 dashgood quality vanilla extract
3 tbspcornflour
2large free range eggs
500 gramswhite chocolate
800 gramsfull fat cream cheese
250 gramsdigestive buscuits
115 gramscaster sugar
150 gramsbutter
115 mldouble cream

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Steps

20 mins

1

Break up the digestive biscuits, I do this by placing them in a bag and using the rolling pin by rolling over the biscuits it makes them nice and fine easily
2

Level the mixed butter and biscuits to a greased 24cm cake tin I find that using a springform based tin is easier then bake the leveled mix for 10 minutes at 180°c
3

Melt the butter then mix with the crushed biscuits
4

Place the baked biscuit base in the fridge to cool while you prepare the rest of the mix
5

Slowly add the cream and beating until smooth then set the mixture aside and begin to melt the chocolate
6

Mix the sugar and cornflour in a bowl then add the cream cheese and beat with a whisk then add the eggs and beat well
7

Add the melted chocolate to the mixture and beat well then scrape the mixture onto the cooled biscuit base. Remember to grease the cake tin again first!
8

Bake at 200°c for 40 minutes
9

Allow to cool overnight then enjoy!