|200 g||digestive biscuits|
|50 g||castor sugar|
|100 g||butter — melted|
|1 kg||cream cheese|
|200 ml||castor sugar|
|200 g||white chocolate — grated|
|5 ml||vanilla — essence|
Preheat the oven to 180 °C and grease a round cake tin.
1. Place the biscuits and sugar in a blender and blend until crumbly. Add the butter and mix until all the crumbles are coated. Place the mixture into the cake tin and press it against the bottom and sides. Cover and place it in the fridge for 1 hour or until well chilled.
2. Filling: Beat the cream cheese, sugar and flour until well combined. Add the eggs one at a time and beat well after each addition. Mix in the cream.
3. Add the chocolate and vanilla essence to the mixture and mix until all the ingredients are well combined. Place the cake tin on a baking tray, pour the mixture into the tin and bake for 15 minutes.
4. Lower the temperature to 120 °C and bake for a further 45 minutes. Allow the cake to cool in the oven until cold. Place the cake in the fridge and serve with fresh fruit.