White Chocolate Cheesecake: (serves 12)
- 200 gr Bastogne cookies (or any other cookies you like)
- 100 gr unsalted butter, melted
- 450 gr soft cream cheese
- 4 eggs
- 250 gr white chocolate
- 250 gr creme fraiche
- 1 vanilla bean
Line a springform with parchment paper. Don't forget the sides. Crumble the bastogne cookies using a food processor. Toss the crumbles in a bowl and add the melted butter. Stir through until the butter is absorbed by the cookie crumbs.
Coat the bottom of the springform with the crumble mixture. Press the mixture well with a spoon. Place the springform in the fridge.
Pre heat the oven to 150 degrees. Melt the white chocolate au bain marie. Meanwhile add the cream cheese to a big bowl and mix this until it is light and creamy. Scrape the pulp out of the vanilla bean and add this to the cream cheese. Add the eggs one by one and mix in between. Make sure you keep an eye on your chocolate and remove it from the heat once it has melted. Add the creme fraiche with the white chocolate and stir through, Add this to the cheese mixture and mix through once more.
Remove the springform from the fridge and pour in the cheesecake mixture. Tap with the springform on the surface to remove air bubbles. Then bake the cheesecake in about 50-55 minutes. The side should be firm but the middle may be wobbly. Leave the cheesecake to cool before you remove the springform. Place it in the fridge overnight (but at least 2 hours) to stiffen the cheesecake completely.