Baked White Chocolate Cheesecake

Name: Baked White Chocolate Cheesecake
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 10 serving(s)
Ingredients: 180 g white chocolate; 150 g wheat biscuits; 80 g butter, melted; 500 g cream cheese, softened and chopped; 300 g sour cream; 3/4 cup caster sugar; 1 teaspoon vanilla essence; 3 eggs, room temperature

Submitted by Wendy's Kitchen

"From Kenwood Food Processor recipes. This cake is easy to make but requires a lot of refrigeration and cooling time - so you need to start ahead. This is included in the times."

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Ready In:: 8hrs 20mins
Ingredients:: 8
Serves:: 10

ingredients

180 g white chocolate
150 g wheat biscuits
80 g butter, melted
500 g cream cheese, softened and chopped
300 g sour cream
³⁄₄ cup caster sugar
1 teaspoon vanilla essence
3 eggs, room temperature

directions

Preheat oven to 160 Degrees Celsius Line springform pan with baking paper.
Break half chocolate into pieces and place in food processor and process until roughly chopped. Transfer to bowl.
Place biscuits in processor and process until fine crumbs, with motor running pour in butter. Process until well combined.
Press biscuit mixture into base of pan. Refrigerate for 30 minutes.
Place cream cheese, sour cream, sugar and vanilla in processor. Process until smooth. With motor running add 1 egg at a time.
Pour cream mixture on top of biscuit base. Sprinkle with the chopped chocolate and swirl through filling.
Bake for 50 to 60 minutes until firm in the centre.
Turn off oven and open door. Allow cake to cool in oven for 2-3 hours.
Refrigerate for 4 hours.
When ready to serve, grate remaining chocolate and sprinkle over the top.