Baked White Chocolate Cheesecake

Base
250g Arnott’s Nice biscuits (or digestives)
120g butter, melted

Filling
375g cream cheese, softened
82g (1/3 cup plus 1 tsp) caster sugar
3 large eggs (min weight 59g)
185g white chocolate, melted
225g (3/4 cup plus 2 Tb) sour cream
1/4 tsp vanilla extract (1/2 tsp natural vanilla essence)

Preheat oven to 160 degrees Celcius (If you have a fan-forced oven preheat to 145 degrees Celcius).

Line the base of a 20cm or 21cm springform cake pan with baking paper. Grease or line the sides.

Finely crush biscuits in a blender/food processor. Combine crushed biscuits with melted butter and firmly press mixture into the base and sides of the prepared tin. Refrigerate while preparing filling.

Using a food processor or electric mixer, beat cream cheese with sugar. Stop to scrape down the sides of the bowl as you are mixing. When mixture is smooth, beat in eggs one at a time.

Quickly stir sour cream into melted white chocolate, stirring until smooth. Add to cream cheese mixture along with the vanilla. Beat until ingredients are combined.

Pour filling over biscuit base and bake for about one hour. Leave cheesecake at room temperature for one hour then cover and refigerate for several hours, or until cold and set.

When ready to serve cut with a hot, dry knife. Enjoy!

Grublover comment:
This white chocolate cheesecake has a creamy, smooth consistency. Because it is so rich it is nice to serve with a fruit coulis and ice cream.
To make a white chocolate and rasberry cheesecake, pour half of the filling over the base, sprinkle with 150g of rasberries, then pour the remaining filling over the rasberries and bake.