280gramsMarie biscuits/ digestive biscuits/ graham crackers
1 1/2cupscream cheesesoftened at room temperature
180gramswhite chocolate + for garnish
Strawberries for garnish
Butter a 71/2 inch tart tin with removable bottom.
Crush the biscuits and put them in a bowl. Add the butter and mix. Line the tin with this mixture and press well. Keep it in the refrigerator for fifteen minutes.
Mix gelatin with two tablespoons of water and melt it in the microwave oven for forty five seconds.
Take fresh cream in a bowl. Add castor sugar and mix. Add vanilla essence and cream cheese and continue to mix.
Melt white chocolate in the microwave oven at 60% for one minute. Whisk well and add it to the cream and cheese mixture. Mix well.
Pour the melted gelatin through a strainer into the above mixture and mix well.
Pour this mixture over the biscuit base in the tin. Let it set in the refrigerator for 4-5 hours.
Sprinkle some grated white chocolate over the top and top with strawberries.
✔ Do not substitute the fresh cream with whipping cream. I used thick cream. ✔ Do not pour very hot gelatin into the mixture. Let it cool a little bit. ✔ I crushed the biscuits in mortar and pestle. ✔ You can either use a springform pan or a tart tin.