- 250g packet chocolate ripple biscuits
- 100g butter, melted
- 250g cream cheese
- 100g caster sugar
- 160g good quality white chocolate
- 50ml cream
- 11g gelatine
- 250ml whipped cream
Crush chocolate ripple biscuits. Add melted butter.
Pour crust mixture into a 23cm springform cake pan. Press the biscuits to form an even base. Cover and chill in the refrigerator for 20 minutes.
Blitz cream cheese and caster sugar in a food processor.
Melt chocolate and 50ml cream on stove over a low heat.
Soften the gelatine in water, then add to chocolate mix, stir together.
Fold chocolate mix into cream cheese mix. Then fold into 250ml of whipped cream.
Pour the mixture onto the biscuit base.
Refrigerate for four hours or overnight.
Serve with seasonal berries and coffee.