No cards to post today, didn't do any crafting, but the children are back to school tomorrow and my little one will be having his first day at 'big' school....which he is so excited about and I am trying not to think about....I can't believe he has grown up so quickly. I have a recipe for today - White Chocolate Cheesecake. I have made this twice over the holiday season, this is the first one. The second one turned out better, but we had guests over and it kind of disappeared before I could think of taking some pictures.

White Chocolate Cheesecake

Oven 150 degrees Celcius. Greased an base lined 9 inch loose bottom cake tin.

Base - 300g Gingernut (Gingersnaps) Biscuits/cookies crushed and mixed together with 100g melted butter. Press into the bottom of the cake tin.

Filling - 300g melted white cooking chocolate, 600g cream cheese, 200ml double cream, 3 eggs, 1tsp vanilla extract. Whisk together until smooth then pour over the biscuit base.

Bake for approximately 40 minutes until the outer edges of the cheesecake feel firm to the touch but the centre still slight springy. Remove from the oven and slide a knife around the edges of the cheesecake to loosen it from the pan. (It will be easy to remove when cool if you do this now). Allow the cheesecake to cool, then chill for two to three hours, or preferably overnight. Remove from the tin and enjoy.