White Cho.Cheesecake

Ingredients

75 g (3oz) butter
200 g (7oz) digestive biscuits/chipsmore cookies (crushed)
450 g (1lb) Philadelphia,softened
100 ml (4fl oz) milk
300 gm white cho ( good quality)
150 g (5 oz) caster sugar/sweetened condensed milk*
Grated rind and juice of 1 lemon
1 sachet gelatine
100 ml (4fl oz) double cream, lightly whipped *cooled
A selection of fresh fruits for decoration

Method:

Melt the butter and mix with the crushed biscuit crumbs. Press into the base of a 20cm spring form cake tin. Chill it until you need it.
Heat milk until warm n put some white chocolate and stir until it's melt than let it cool at room tempreture.
Beat the Philadelphia until silky smooth. Add the milk, sugar, lemon rind and juice. Mix thoroughly.
Dissolve the gelatine in 3 tablespoons of water, over a pan of hot water. Add to the Philadelphia mixture and then fold in the cream. Pour onto the (here's one I made earlier) crumb base and put some fruit chill until set. Chill this cake for 1 nite for good result.

* for better result i prefer to use sweetened condensed milk
* i prefer chipsmore hazelnut
*pls use all good quality ingredient for good taste

Good luck n happy baking !

From me;
Ae