Ingredients
Method
- Preheat oven to 160C. Grease 20cm springform pan, then line with aluminium foil.
Base
- Crush biscuits to a fine crumb in processor, then combine with the melted butter.
- Press into prepared pan, refrigerate for 20 minutes.
Filling
- Grate the white chocolate finely, using food processor.
- Combine with the remaining ingredients in processor, whiz for 40-50 seconds until smooth, then pour into refrigerated crust.
- Bake at 160C for 35-40 minutes, or until the centre no longer wobbles. It will continue to cook as it cools.
- Cool in oven, with door open, then refrigerate3-4 hours, until firm.
- Decorate with fresh fruit or grated dark chocolate before serving.