This Cheesecake is perfect to make and 'O' so delicious
|Serves 10||25 minutes||3 hours|
200g Trufree Bourbon Biscuits
300g soft cream cheese
250ml Double cream
1/2 tsp vanilla extract
100g icing sugar
175g white eating chocolate (check the Coeliac handbook for varieties)
8 Trufree Bourbon Biscuits quartered
Cherries or raspberries for decoration
Line a 20cm spring form tin with greaseproof or baking paper
To make the base: Melt the butter in a pan. Whiz the biscuits in a food processor to finely crush or place in a study bag and crush with a rolling pin, add to the butter and mix together. Tip into the 20cm deep spring form cake tin. Press down and level with the back of a spoon. Chill for 20 minutes.
Meanwhile make the topping: Melt the chocolate in a bowl over a pan of hot water (not boiling).Cool slightly.
In a large bowl whisk together with an electric whisk on a low setting the cream cheese, cream, vanilla extract and sugar , gradually pour in the melted white chocolate then fold in the broken Bourbon Biscuits.
Pour the mixture into the biscuit base and refrigerate for about 3 hours or until set.
Remove greaseproof paper and place cake on serving plate. Decorate with raspberries or cherries.