White chocolate cheesecake

Ingredients for 1 servings:

• 250 g biscuits (amerettini, Italian almond biscuits)
• 120 g butter
• 350 g white chocolate coating
• 250 g double cream
• 1 vanilla pod(s) or
• 1 packet of vanilla sugar (Bourbon)
• 700 g double cream cheese
• 50 g white chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Baked from the fridge and worth a sin

Crush the amerettini into crumbs in a freezer bag, melt the butter in a saucepan and mix both together. Cover the greased base of a springform pan (24 cm diameter) with the crumbs and press them down. Chill until ready to use. Chop the chocolate coating into pieces and mix with the crème double cream in a double boiler until smooth. Set aside and let cool. Scrape out the vanilla pod (or the packet) and mix with the cream cheese. Stir the cream cheese a tablespoon at a time into the chocolate coating and then spread over the base. After chilling in the refrigerator for about 5 hours, decorate the cake with shaved chocolate coating. If you want to save calories, you can also use low-fat products. If the mixture isn’t firm enough, simply stir in more gelatin. A tart fruit salad goes well as a side dish.