Get started for Easter! Cheesecake with white chocolate
Celebrate the holidays with delicious treats, from this sumptuous cake to hearty breakfast muffins.
This delicious white chocolate cheesecake is best served with a little cocoa powder
- 50 g unsalted butter
- 150 g ginger juice biscuits, roughly broken
- 200 g white chocolate, broken into pieces
- 300 g full cream cheese
- 300 ml of whipped cream
- 130g box Cadbury Mini Eggs Easter Egg (with 1 large hollow chocolate egg and 1 bag of mini eggs)
- Cocoa powder, to dust (optional)
Line the bottom of a 20 cm loose-bottomed cake tin with baking paper. Melt the butter in a small saucepan. In a food processor, stir the cookies into fine crumbs and pour into the melted butter.
Stir to coat, then use to line the bottom of the prepared cake pan. Cool while you prepare the filling.
Place the white chocolate in a large bowl over a pot of boiling water (don’t let the bowl touch the water) and heat gently until melted. Remove from heat and allow to cool for 5 minutes before whipping in the cream cheese and cream cheese until thick, smooth and creamy.
Spoon over the cookie base to cover it and level the surface with the back of the spoon. Refrigerate for at least an hour or until ready to use.
Run a sharp knife around the edge of the cheesecake and remove it from the mold. Gently slide onto a serving platter. Divide the hollow chocolate egg and sprinkle over the cheesecake, add the mini eggs to decorate. Sprinkle with cocoa powder if desired.