WHITE CHOCOLATE CHEESECAKE
100 g digestive biscuits
50 g butter, melted
250 ml cream
250 g smooth cottage cheese
250 g mascarpone
100 g caster sugar
500 g white chocolate, melted
strawberry preserve or jam and some strawberries, for topping
Process the biscuits until crumbled and add the melted butter. Mix well.
Line bottom of a 20cm baking tin with baking paper.
Press the biscuit mixture into the bottom and refridgerate until later.
Beat the cream, cottage cheese, mascarpone, sugar and the hot, melted chocolate together until smooth.
Pour into the tin and smooth. Refridgerate for at least 4 hours but preferably overnight.
Just before serving, remove from tin and pour over the strawberry preserve or jam and top with the strawberries. I must warn you, this is DELICIOUS and SINFUL and NOT FOR DIABETICS!!!
SOURCE: Angela Landsberg
