Cream Biscuit Cheesecake with White Chocolate Ganache

Ingredients

• 150 g cream biscuits (for the base; such as Oreos or similar)
• 40 g butter (melted)
• 300 g cream cheese (at room temperature)
• 150 g cream biscuits (for the filling)
• 200 g whipped cream (cold, already whipped to stiff peaks)
• 50 g white chocolate (chopped)
• 30 g double cream (also referred to as heavy cream)
• vanilla (to taste)

Steps

1. 1

   Place 150g of cream biscuits in a food processor and mix until they reach a fine crumb consistency.

2. 2

   Add 40g of melted butter to the biscuit crumbs and mix until well combined.

3. 3

   Pour the biscuit mixture into your mold or springform pan, spread it evenly, and press down to form a base. Refrigerate while you prepare the filling.

4. 4

   In a mixing bowl, combine 300g of room temperature cream cheese with 150g of crushed cream biscuits.

5. 5

   Gently fold in 200g of cold whipped cream until the mixture is uniform.

6. 6

   Pour the cream mixture over the chilled biscuit base and smooth the top.

7. 7

   Prepare the ganache by placing 50g of white chocolate and a touch of vanilla in a small heat-proof bowl.

8. 8

   Bring 30g of double cream to a boil in a small saucepan.

9. 9

   Pour the boiling cream over the white chocolate and let it sit for a minute, then stir until smooth.

10. 10

    Pour the ganache over the cream layer of the cake.

11. 11

    Refrigerate the entire cake for at least 4 hours to allow it to set completely before serving.

Notes

Ensure the cream cheese is truly at room temperature to avoid lumps in the filling. For the whipped cream, measure it after it has been whipped to soft/stiff peaks.

Nutrition per serving

• dessert
• cheesecake
• no-bake
• white chocolate
• biscuits
• vegetarian