- Melt the butter in a microwave safe, medium sized bowl.
- Place biscuits in the chopping bowl attachment of our 700W Hand Blender and blend until you have reached a breadcrumb consistency.
- Mix the chopped biscuits in with the melted butter and combine until all the biscuits are coated with the butter.
- Press the biscuit mixture into an 8'' (preferably loose-bottomed) cake tin until smooth and even.
- Melt the white chocolate in a bowl over a hot pan of simmering water or in a larger bowl of hot water, stirring continuously to prevent burning and ensure the chocolate is lump free.
- When the chocolate is completely melted, add in the ricotta or mascarpone cheese and stir until combined.
- Spoon the chocolate and cheese mixture onto the biscuit base and smooth over.
- Place into the fridge to chill for a few hours.
- Decorate your cheesecake just before serving with your favourite toppings!
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Tips...
- For a fresh and fruity cheesecake, decorate your cheesecake with seasonal fruits, or use the Dualit 700W Hand Blender to blend berries with a little icing sugar (raspberries, strawberries, blueberries - whatever you prefer!), use a sieve to remove any seeds and then pour over the top as a coulis.
- To make your white chocolate more rich and indulgent, add chocolate shavings or a dusting of cocoa powder.
- If you prefer, the white chocolate in your cheesecake can be substituted for milk chocolate or dark chocolate.
- Try adding a little orange or lemon zest into your cheesecake mixture for a different flavour.
- This cheesecake can also be frozen in an airtight container so that you can enjoy a slice again at a later date without the trouble of making it!
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