Ingredients:
600g soft cream cheese,
600g white chocolate
6 eggs (Whisked)
425mls double cream
1 pack of digestive biscuits (250g)
100g butter
Method:
Crush the biscuits to a crumb, melt the butter and add it to the biscuits, mix well and press firmly into a cheesecake tin, then chill in the fridge.
Put the cheese, white chocolate, eggs and cream in a bowl and heat over a bain-marie until the ingredients have softened.
Use a hand blender to blend the ingredients together until smooth and then pour over the biscuit base.
Bake the cheesecake at 120*c for 30 minutes. It should still have a slight wobble when cooked. Chill in the fridge overnight.
Decorate with fruit - e.g. blueberries, raspberries or just a dusting of cocoa power.
Recipe courtesy of the Lopes Arms, Roborough Village, Plymouth.