White Chocolate Cheesecake by Andrew Clay
ANDREW CLAY’S WHITE CHOCOLATE CHEESECAKE
200g malt biscuits
75g butter (melted)
300g white chocolate
280ml double cream
250g Philadelphia cheese
250g Mascarpone cheese
200g raspberries or strawberries or blue berries
1 Packet of dark chocolate buttons
Line the base of a springform cake tin with baking paper.
Smash or food process the biscuits and combine with butter for the base. Press the mix into the tin and set in the fridge.
Beat the cream cheese and marscapone cheese until well mixed.
Melt the white chocolate buttons and 1/3 of the cream in a pan sitting over a saucepan of simmering water and heat until melted.
Mix into the cream cheese and marscapone cheese. Then whip the rest of the cream and the berries.
Pour into base and set.
Decorate with Dark Chocolate buttons.