Baked White Chocolate Chessecake

Ingredients

Base:
1 Packet – Plain biscuits(wine/arrowroot)
100g Butter (Melted)
100g CSR Icing Sugar

Filling:
500g Cream Cheese
5 Egg Yolks (keep 4 egg whites you need them)
50g CSR Icing Sugar
200ml Half whipped cream
300g White cooking chocolate (melted)
4 Eggs Whites
50g CSR Icing Sugar

Method

1.Crush biscuits,icing sugar and melted butter, Mix well. Press into round/springform 15-20cm tin, and put into freezer for 20-30 mins.

2.Beat cream cheese, yolks and icing sugar together until smooth.

3. Beat eggs whites and icing sugar till stiff soft peaks form.

4.Mix the cream cheese/egg yolk mixture with the half whipped cream, then add melted chocolate, then lastly add the stiff egg whites.
Fold together until all mixed in thoroughly.
Pour into base tin.

Bake in centre of oven at 180°C for 60-70 mins, or until centre of cake does not wobble. Turn oven off, and leave to cool in oven.
(IMPORTANT otherwise will sink in middle)
Store in fridge, keeps for about 2 weeks.

Comments

As long as u follow these insructions it should turn out as a pearler of a chessecake!

Pure Icing Sugar

Ingredients: cane sugar

While no cake would be complete without it, icing sugar can also be used to make goodies such as shortbread, cream fillings, marshmallow, and fondant; anywhere a smooth, soft finished texture is required. CSR Pure Icing Sugar is the perfect icing sugar for all your traditional and decorative special icing needs. As CSR Pure Icing Sugar is 100% natural sugar this ensures the icing has a firm setting quality every time.