Baked White Chocolate Cheesecake

Ingredients:

600g soft cream cheese, 

600g white chocolate

6 eggs (Whisked)

425mls double cream

1 pack of digestive biscuits (250g)

100g butter

Method:

Crush the biscuits to a crumb, melt the butter and add it to the biscuits, mix well and press firmly into a cheesecake tin, then chill in the fridge. 

Put the cheese, white chocolate, eggs and cream in a bowl and heat over a bain-marie until the ingredients have softened. 

Use a hand blender to blend the ingredients together until smooth and then pour over the biscuit base. 

Bake the cheesecake at 120*c for 30 minutes. It should still have a slight wobble when cooked. Chill in the fridge overnight. 

Decorate with fruit - e.g. blueberries, raspberries or just a dusting of cocoa power. 

Recipe courtesy of the Lopes Arms, Roborough Village, Plymouth.