White Chocolate Cheesecake

Cook time 25 minutes (+ chilling time)
Servings 6 - 8


1¼ cups shortbread biscuits, crushed
75g butter, melted

500g cream cheese, softened
¾ cup caster sugar
1 tsp grated lemon rind
2 tsp gelatine dissolved in ¼ cup boiling water, cooled
200g white chocolate, melted
1 cup cream, lightly whipped

Fresh berries, for decoration
Icing sugar, for dusting

White Chocolate Cheesecake


Combine the biscuits and butter and press into the base of a lightly greased 22cm springform pan.

Beat the cream cheese, sugar and lemon rind with an electric mixer until smooth. Stir in the gelatine mixture and fold in the melted white chocolate and cream.

Pour the filling into the prepared base. Refrigerate 3 hours or until set. Decorate with fresh berries and dust with icing sugar.