Festive White Choc Cheesecake with Cherries

Ingredients

• 150g plain sweet biscuits
• 80g butter, melted
• 1 Tbsp gelatine
• 80mL hot water
• 500g cream cheese, softened
• ½ cup (110g) caster sugar
• 1 can (395g) HIGHLANDER Sweetened Condensed Milk
• 1 carton (300mL) cream
• 1 pkt (290g) NESTLÉ BAKERS’ CHOICE White Melts, melted
• Decoration:
• 1 punnet cherries
• 1 pkt (290g) NESTLÉ BAKERS’ CHOICE White Melts

Method

1. Grease base and sides of 22cm spring form pan.
2. Using a food processor; process biscuits until fine; with motor running add butter; process until just combined. Press the biscuit mixture evenly and firmly over base of the pan using hands or the base of a flat glass tumbler. Refrigerate while preparing the filling.
3. Combine gelatine and water; stir until gelatine dissolves; cool 5 minutes.
4. Using an electric mixer, beat cream cheese, sugar and HIGHLANDER Sweetened Condensed Milk in a medium bowl until smooth. Add cream, gelatine mixture and NESTLÉ BAKERS’ CHOICE White Melts; beat until just combined. Pour into pan over crumb base. Refrigerate for 4 hours or overnight until set.
5. Melt NESTLÉ BAKERS’ CHOICE White Melts and spread ¾ of chocolate evenly over a cold surface such as a baking tray, marble board or a laminate bench top. Dip fresh cherries into the remaining melted chocolate.
6. Leave until almost set at room temperature. Drag a large sharp knife evenly at a 45-90° angle across the surface of chocolate to create curls.
7. Top cheesecake with cherries and chocolate curls, serve.