Heaven for cheesecake lovers and you'll never want another kind.....
Baked White Chocolate Cheesecake
Ingredients:
Base:
35g butter/oil (I used EVO)
150g plain digestive biscuits, crushed
Cheesecake:
150g Belgian white chocolate
450g full-fat cream cheese e.g. Philadelphia, at room temperature
1½ tbsp plain flour
½ tbsp vanilla extract
1 large egg
100ml Greek yoghurt, full cream
Decoration:
Lemon zest – half a lemon
1 Kiwi fruit - sliced
Method:
BASE – melt the butter in the microwave and stir in the biscuit crumbs. Press into the base of cake tin evenly and bake in a preheated oven at 170 deg C for 10 mins. Set aside to cool.
MAIN CAKE – break the chocolate into pieces and melt in the microwave for 2-3 minutes stirring it until it’s liquidy. Set aside to cool.
Using a hand mixer, mix the cream cheese in a mixing bowl for 2 mins until creamy and smooth. Add flour, salt, vanilla and beat in the egg, melted chocolate and yoghurt. Mix for another 1-2 mins.
Pour the mixture into a lined or greased tin and bake in 220 deg C for 10 mins.
Lower the oven temperature to 90 deg C and bake for another 40 mins till the cake is set and a bit wobbly.
Turn the oven off but leave the cake inside for 10-15 mins with the oven door ajar.
Remove the cake from its tin and decorate with lemon zest and kiwi fruit slices. ENJOY!
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