Makes 12 portions

Preparation: 10 minutes              Cooking time: 45 minutes

Ingredients:

Base

• 250 grams Ginger Nut Biscuits
• 100 grams Butter

Filling

• 750 grams cream cheese, At room temperature
• 150 grams caster sugar
• 3 eggs
• 220 grams sour cream
• 250 grams White Choc Melts
• 100 grams pine nuts

Glaze

• 100 grams apricot jam

Method

1. Grease a 24cm springform pan, fully line with paper ensuring the paper extends 5cm above the top of the pan.
2. Chop chocolate melts: 5 seconds – speed 7.
3. Melt chocolate: 2 minutes – 55 degrees – speed 1. Scrape down the sides and repeat for another minute. Set aside in a bowl to cool.
4. Without cleaning the bowl add butter and melt at 80 degrees for aprox. 2 minutes – speed 1. The time will vary depending on the temperature of the butter.
5. Once butter is melted add biscuits and crush: 4 seconds – speed 7.
6. Pour mixture into the pan, press into the base and chill in the fridge or freezer whilst preparing the filling.
7. Clean and dry the bowl.
8. Beat the cream cheese and caster sugar until smooth: 30 seconds – speed 4. Use spatula to aid stirring in cheese that travels on top of the blade.
9. With the speed still going beat in the eggs one by one until mixed in. When the last egg is added turn speed to 4.5 for 10 seconds. The mixture should look smooth.
10. Scrape the sides then add sour cream and chocolate and mix until smooth: 25 seconds – speed 4.
11. Pour the mixture over the prepared base. Sprinkle over pine nuts. Bake in a moderately slow oven 160C for 45-50 minutes until just set.
12. Cool in the oven with door ajar. Chill.
13. In a heat proof bowl add jam and microwave for 1 minute 20 seconds. Brush over the pine nuts before serving.

Converted from: https://www.cadburykitchen.com.au/recipes/view/white-chocolate-bistro-cheesecake-with-pine-nuts-apricot-glaze/3/