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White chocolate and gingerbread cheesecake

Serves: 8-10
Ingredients
White chocolate 110 gm
Philadelphia cheese 675 gm
Caster sugar 150 gm
Corn flour 4 tbsp
Egg 3 pc
Cream 125 ml
Vanilla essence 1 tsp
Ginger biscuit 250 gm
Hazelnut 50 gm
Butter 80 gm
Method
To prepare the base, roast the hazelnut in the oven at 180°C for 5 minutes, then allow to cool.
Place the biscuits on a clean towel and wrap the towel around them. Bash them with a rolling pin until they reach a powder-like consistency, then do the same to the hazelnuts.
Melt the butter in a saucepan, then mix all three together evenly and press into the base of a medium-sized cake tin. Place in the fridge to cool.
For the filling, melt the white chocolate in a bowl over a saucepan with boiling water (a bain-marie).
Mix the cheese and sugar together then add the melted chocolate. Whisk in the flour until mixed in evenly.
Beat in the eggs one at a time to ensure there is a little air added to the mix. Add the cream and vanilla essence and mix evenly.
Pour over the biscuit base.
To cook the cheesecake, pre-heat the oven to 150°C.
Place the cake tin into a deep tray with enough water to cover the outsides of the tin to about half way up the side. This will ensure the cheesecake cooks evenly.
Place into the oven uncovered and cook for 30 minutes.
When ready, serve.

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