Delight in the velvety richness of White Chocolate Cheesecake, a decadent dessert that marries creamy cheesecake filling with the indulgent sweetness of melted white chocolate. Topped with vibrant blueberry compote, this heavenly treat promises a burst of flavors in every luscious bite, making it a perfect finale to any meal.
INGREDIENTS
140g Cracker Biscuits
80g Melted Butter
250g Cream Cheese
1/2 cup Powdered Sugar
150g Melted White Chocolate
1 tsp Vanilla Essence
1 tsp Orange Zest
Blueberry Compote (for topping)
METHOD
1. To make the crust, grind the Cracker biscuits into a fine powder in a grinding jar. Transfer to a bowl and mix with melted butter until well combined.
2. Press the cracker mixture evenly into the base of a springform mould. Refrigerate until needed.
3. For the cheesecake filling, beat cream cheese and powdered sugar together in a bowl using an electric beater until smooth.
4. Add melted white chocolate to the cream cheese mixture and mix well.
5. Stir in vanilla essence and orange zest until fully incorporated.
6. Pour the cheesecake mixture over the set base in the mould. Smooth the top and refrigerate for at least 6 hours.
7. Demould the cheesecake and serve chilled, topped with blueberry compote.
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