White Chocolate Swirl Cheesecake
180g plain chocolate biscuits, crushed
90g butter, reduced salt, melted
2x250g cream cheese, room temperature
395g sweetened condensed milk
200g white chocolate melts, melted
300mL cream
1 T gelatine
¼ C boiling water
100g Nestle dark chocolate melts, melted
90g butter, reduced salt, melted
2x250g cream cheese, room temperature
395g sweetened condensed milk
200g white chocolate melts, melted
300mL cream
1 T gelatine
¼ C boiling water
100g Nestle dark chocolate melts, melted
Line base of 23cm spring form pan with baking paper. Dissolve gelatine in boiling water by whisking vigorously with fork. Allow to cool. Combine biscuits and butter in bowl. Press firmly into pan. Refrigerate until set.
Beat cream cheese until smooth. Gradually beat in condensed milk, using electric beaters, until mixture is smooth and thick. Beat in white chocolate. Gradually beat in cream. With beaters running, pour in gelatine, mixing only until combined. Pour mixture over biscuit base. Spoon over dark chocolate. Quickly and gently swirl through with a knife. Refrigerate for several hours or overnight. To remove from pan, run hot knife around edge before opening sides of pan. Carefully slide from baking paper onto serving platter.
Beat cream cheese until smooth. Gradually beat in condensed milk, using electric beaters, until mixture is smooth and thick. Beat in white chocolate. Gradually beat in cream. With beaters running, pour in gelatine, mixing only until combined. Pour mixture over biscuit base. Spoon over dark chocolate. Quickly and gently swirl through with a knife. Refrigerate for several hours or overnight. To remove from pan, run hot knife around edge before opening sides of pan. Carefully slide from baking paper onto serving platter.