For this cheese cake I have used oat biscuits, however a digestive is just a good I just like the oatyness.
Spring form tins are easier to get the cheese cake out and you will need one that has sides about 5cm high as this recipe will fill it completely.
You will need:
For the Base:
- 120g Oat Biscuits (blitzed into crumbs)
- 60g Butter
- 60g White Chocolate
- 400g tub of full fat Cream Cheese (I have used Philadelphia Cheese and the supermarkets own brand with great success)
- 250ml Double Cream
- 100g Icing Sugar
- 80g White Chocolate (melted)
- 40g melted White Chocolate for drizzling
- Line a 20cm tin with grease proof paper on the base then grease with butter.
- I have a loose bottom tin, but the bottom is very loose! Spring form tins do work better.
- The tin needs to be at least 4-5cm deep.
- Melt the butter and sugar over a very low heat while blitzing the biscuits into crumbs.
- Add the biscuit crumbs to the melted butter and chocolate and mix together very well.
- Pour into the prepared tin and press down with the back of a metal spoon until firm and level.
- Pop in the fridge to go completely cold for about an hour or if you are pushed for time pop in the freezer for 10mins.
- Melt the 80g of white chocolate in a bain marie (double boiler).
- Meanwhile whisk together the cream cheese, cream and icing sugar in a bowl, either with a hand mixer or the whisk attachment on your stand mixer.
- Just before it really thickens pour the melted chocolate in while still whisking.
- Continue until it has thickened and looks smooth (but don’t over whisk or you risk curdling).
- Spoon the cheesecake over your base and pop back into the fridge until you are ready to serve for at least one hour.
- Just before serving remove from the tin drizzle with the melted white chocolate and enjoy!
- This will keep in the fridge for about 3 days if you haven’t eaten it all on the first day.