Ingredients
- 200 g plain digestive biscuits
- 100 g butter
- 400 g white-colored chocolate, damaged into pieces
- 250 g full-fat cream cheese
- 250 ml double cream
- 250 g mascarpone
- 250 g particularly
Method
1. Place the biscuits inside a resealable bag and party having a moving pin til you have fine crumbs.
2. Melt the butter inside a large saucepan, add some biscuit crumbs and blend to mix. Tip the butter and biscuit mix into the bottom of a 20cm non-stick springform cake tin and press lower with the rear of a spoon. Cover and put within the fridge to relax when you prepare all of those other ingredients.
3. Put the chocolate inside a heatproof bowl then place it on the small saucepan of barely simmering water, ensuring the bottom of the bowl doesn't touch water. Lightly melt, stirring from time to time.
4. Beat the cream cheese, cream and mascarpone inside a large bowl having a wooden spoon until well combined. Stir with the white-colored chocolate and finally fold within the particularly. Spread the mix evenly over the top biscuit base, then cover and put within the fridge to relax and hang not less than 2-3 hrs.
5. Take away the cheesecake in the tin and serve in generous slices.
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