Ingredients
For the Crust:
200g digestive biscuits (or any plain biscuits), crushed
100g melted butter
1 tbsp sugar
For the Filling:
250g cream cheese (room temperature)
200g white chocolate, melted
1 cup heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice (optional)
For Decoration:
Fresh raspberries and blackberries
White chocolate shavings
Mint leaves (optional)
Instructions
Prepare the Crust:
Crush the biscuits into fine crumbs, then mix with melted butter and sugar.
Press the mixture into the bottom of a springform pan.
Refrigerate for 15-20 minutes to set.
Prepare the Filling:
In a bowl, beat the cream cheese with powdered sugar and vanilla until smooth.
Add the melted white chocolate and mix well.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Pour the filling over the crust and spread evenly.
Chill and Decorate:
Refrigerate the cheesecake for at least 4-6 hours (preferably overnight) until fully set.
Decorate with fresh raspberries, blackberries, white chocolate shavings, and mint leaves.
Serve and Enjoy! 🍰😍