Philadelphia white forest cheesecake
Instructions
1
Step
Place the biscuits into a resealable plastic bag, then use a rolling bin to crush them into small pieces. Transfer to a bowl and stir in the butter until combined.
2
Step
Grease a 22 cm springform tin with some butter, then press the biscuits firmly into the base to create an even layer. Refrigerate until needed.
3
Step
Stir the boiling water into the gelatine, then set aside to cool.
4
Step
Beat the Philadelphia cream cheese, sugar and orange zest until smooth.
5
Step
Microwave the white chocolate in 30-second intervals, stirring between each, until smooth.
6
Step
Stir the gelatine into the Philadelphia cream cheese filling, then fold in the whipped cream and melted white chocolate until combined.
7
Step
Spread the filling into the tin and refrigerate for at least four hours or until set.
8
Step
Carefully remove the cheesecake from the tin, then spread the cherries and dark chocolate shards over the top to serve.
Ingredients
for
12
- For the base:
- 250 g OREO cookies (or chocolate biscuits)
- 100 g butter, melted, plus extra for greasing
- For the filling:
- 60 ml boiling water
- 2 tsp gelatine
- 500 g Philadelphia Original, at room temperature
- 150 g caster sugar
- 1 tsp orange zest
- 200 g white chocolate, broken into chunks
- 250 ml double cream, lightly whipped
- To decorate:
- 0.5 x 425 g tin of cherries in syrup, drained
- 100 g dark chocolate, broken into shards