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McKenzies Foods logo Recipe photo of White Chocolate Easter Cheesecake
Serves
10
Prep
25
mins
Cooking
0
mins
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Home » Recipes » Easter Baking » White Chocolate Easter Cheesecake

White Chocolate Easter Cheesecake

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  • Recipe involves 4 hours setting time


Directions
Step 1

Line the base and sides of a 20cm springform tin with baking paper.

Step 2

Chop biscuits in a food processor to fine crumbs. Add coconut and butter and process until combined. Press into the base of the tin and refrigerate until required.

Step 3

Place gelatine sheets into a bowl and cover with water for 5 minutes. Meanwhile heat half of the cream in the microwave until just hot but not boiling (about 45 seconds). Remove gelatine sheets from the water and squeeze out any excess liquid. Add the sheets to the hot cream and stir until dissolved.

Step 4

Combine cream cheese and sugar in the bowl of an electric mixer and beat until the mixture is smooth. Add 150ml cream and continue beating until thickened. Then add the gelatine/ cream mixture and continue to mix until smooth.

Step 5

Melt white chocolate in the microwave in 30 second bursts and add to the cream cheese mixture, mixing well. Pour mixture over the biscuit base. Refrigerate for at least 4 hours.

Step 6

To serve, arrange the speckled eggs on top of the cheesecake and decorate with crushed chocolate flake.

Ingredients
  • 250g plain chocolate biscuits
  • 1/2 cup McKenzie's Fine Desiccated Coconut
  • 100g butter, melted
  • 6 sheets McKenzie's Gelatine Leaves
  • 300ml cream, divided into 2 portions
  • 500g cream cheese, softened to room temperature
  • 3/4 cup caster sugar
  • 150g white chocolate, melted
To decorate
  • 150g speckled eggs
  • 1 flake
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Related Products


  • McKenzie's Fine Desiccated Coconut 250g

  • McKenzie's Gelatine Leaves 20g

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