White Chocolate Cheesecake by Have Butter Will Travel 


 

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 499 kcal
Prep time does not include cooling and setting time


Ingredients
Cheesecake Base
 1/2 cup Almond Meal
 1/2 cup Coconut, desiccated
 1 tbs Erythritol, granulated 
 1/2 tsp Ground Ginger
 30 g Butter, melted
Salt

Cheesecake Filling
 100 g Vitawerx White Chocolate
 250 g Cream Cheese, softened
 1 cup Pure Cream
 1 tsp Vanilla Extract
 2 Limes, zest only

Instructions
Cheesecake Base
1. Preheat oven to 180 degrees. Line a muffin tray with 6 large muffin cases or if you have a silicon mould there is no need to line 
2. Combine almond meal, coconut, erythritol, ground ginger, melted butter and a pinch of salt. It should be a wet crumb consistency
3. Divide between six large muffin cases or into silicon moulds and press to make a smooth base layer
4. Bake in the oven for 8-10 minutes until golden brown. Set aside to cool completely

Cheesecake Filling
1. Whip cream with vanilla extract until soft peaks form, set aside
2. In a medium bowl beat the softened cream cheese until smooth
3. Break up the white chocolate into small pieces and place in a small heatproof bowl. To melt the chocolate place in the microwave for approximately 2 minutes at 50% power. Stir every 30 seconds and remove once it is fully melted
4. Add the melted white chocolate to the cream cheese and beat to combine. Make sure you beat it straight away so the white chocolate does not start to set
5. Once the cream cheese mixture is smooth fold in the whipped cream and lime zest until fully combined and smooth
6. Divide the mixture between the 6 bases and put in the fridge to set for at least 4 hours or overnight
7. Once fully set remove from the tray and serve with fresh berries

NUTRITIONAL INFORMATION PER SERVE
Fat 47g Total Carbs 7g Net Carbs 5g Protein 11g
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.