|200 g||coconut biscuits — or digestive biscuits|
|85 g||butter — melted|
|500 g||cream cheese|
|250 ml||sour cream|
|1/2 cup||castor sugar|
|2 tsp||vanilla essence|
|300 g||white chocolate|
Preheat oven to 160°C.
Line the base of a 20 cm spring form pan with baking paper. Cover the bottom and sides of the pan with tinfoil. Set aside.
Place the biscuits in a food processor and process until the biscuits resembles fine breadcrumbs. Mix in the melted butter.
Press the biscuit crumbs into the lined pan, using the back of a measuring cup or spatula. You can press some onto the sides of the pan. Refrigerate whilst preparing the filling.
Place the chocolate in a microwave safe bowl and heat for 30 seconds at a time. Until completely melted. Stir until smooth and allow to cool.
Beat the cream cheese and sugar until creamy. Mix in the eggs and vanilla essence.
Mix in the sour cream, flour and chocolate. Do not over mix.
Pour the filling into the biscuit base. Place the cheesecake in a roasting pan. Half fill the roasting pan with hot water.
Bake at 160°C for 55 minutes or until slightly brown. The center will be slightly wobbly. Switch off the oven and leave the door slightly ajar, using a wooden spoon.
After an hour remove the cheesecake and allow it to cool completely. You can remove the baking paper, gently at this stage and place the cheesecake on another tray. However, I have refrigerated mine with the baking paper and it was fine. Refrigerate for 4 hours or preferrably overnight.
You can decorate with whipped cream and berries or cherries
You can use any good quality white chocolate.
This cheesecake can be frozen too. You will have to allow it to thaw a few hours before serving.
If you’re not using baking paper to line the tin, grease the base before pressing down the biscuit base.