150g crushed bourbon biscuits
50g butter
1 tub of cream cheese
1 small carton of double cream
200g white chocolate
1 tbsp vanilla
Melt the butter and add to the crushed biscuits. Press this into your tin. Melt the chocolate and leave to cool slightly. Whip the double cream until soft peeks form then add the cream cheese. Whip this just until it has all combined. Fold in the chocolate and vanilla. Pour your cheesecake mixture onto the base and chill in the fridge.
Decorate with whatever chocolate or fruit you fancy!
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