Cookies & Cream Cheesecake

  1. Line base of 23cm springform tin with baking paper.
  2. Process plain chocolate biscuits (these were tricky to find, we ended up using Tiny Teddy's) until fine. Add melted butter; process until combined. Press biscuit mixture evenly over base and 3cm up side of tin, cover; refrigerate about 20 mins.
  3. Sprinkle gelatine over the water in a small heatproof jug, stand jug in small saucepan of simmering water. Stir until gelatine dissolves, cool for 5 mins. Start melting white chocolate.
  4. Beat cheese, cream, essence and sugar in medium bowl with electric mixer until smooth. Stir in gelatine mixture and melted white chocolate; fold in quartered biscuits. Pour cheesecake mixture over biscuit mixture in tin, cover and refrigerate about 3 hours or until set.
  5. Serve with a drizzle of melted dark chocolate.
  • Verne 12 Aug, 2012

    I really rate this cheesecake. not too sweet. didn't even use the dark chocolate

  • Verne 29 May, 2013

    360g cream cheese is a hard amount to shop for, I use 300g and its tastes fine

other delicious recipes...