100g/4oz butter, melted
300g/10oz white chocolate, chopped
200g soft cheese (philly full fat) room temp
25g/1oz caster sugar
500ml double cream
line 23cm round loose base or springform cake tin
Handy Hinttesco's oaty biscuits work just as well this is lovely with strawberries or raspberries to decorate but equally nice all on its own
MethodMake biscuits into crumbs and mix with melted butter.
Spoon and press into base of tin and chill in fridge while making the filling.
Melt chocolate in bowl over simmering water and leave to cool until tepid.
Beat soft cheese and sugar together until smooth and then stir in cooled chocolate.
Whip cream into very soft peaks and gently fold into chocolate mix.
Spoon into tin, smooth over top and pop in fridge for at least 2-3 hrs but at least overnight.
Take out of fridge 15-30 minutes before serving.