Oxana Zhiber
Jun 4, 20201 min
Updated: Jun 20, 2020
300 g biscuits
80 g butter (room temp)
300 g creamcheese (room temp)
1 tbsp sugar
1 tbsp vanilla
250 ml cream (whipping)
salt
200 g chocolate +25 ml cream
50 g white chocolate chips (optional)
Crush biscuits finely and mix with butter. Place into the baking pan and push firmly and up the sides. Bake at 180 C for 6-8 mins.
Melt chocolate with cream in a bain marie. Once melted, whisk it with creamcheese, sugar, vanilla. Add choco filling into the biscuit crust. Drizzle white choco chips on top (optional).
Set cheesecake in the fridge for 3 hours.