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White Chocolate Cheesecake

  • Servings: 8
  • Prep time:
  • Total time: 2 hora 2 hour

    INGREDIENTS

  • 1 1/4 cups Kellogg's® Rice Bubbles®
  • 1/2 cup caster sugar
  • Filling
  • 100g white chocolate, chopped
  • 250g white chocolate, chopped
  • 1/2 cup thickened cream
  • Base
  • 500g cream cheese
  • 1 tsp vanilla essence

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DIRECTIONS

Base:Microwave* the chocolate on high for 2 minutes stirring every 30 seconds until almost fully melted. Stir until chocolate is smooth and fully melted. Combine with Kellogg's® Rice Bubbles® and using a spoon press into the base of a 20cm spring form tin. Place to one side. Filling:Melt 150g of chocolate as per directions above. Place into a food processor with all ingredients except remaining chocolate and blend until smooth. Using a wooden spoon, stir through the remaining chopped white chocolate. Pour mixture over base and place into the refrigerator. Allow to set for at least 2 hours and serve with fresh berries. Best made a day or two before use. Tip: Try using Milk Chocolate and Kellogg's® Coco Pops®. * 900-watt microwave used. Timings may vary.

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