1 package of Maizena biscuits
3/4 cup (about 6 tablespoons) unsalted butter, at room temperature
8 Calipso biscuits
Cream cheese frosting
200g white chocolate chips
200g cream cheese
1 can of heavy whipping cream
1 teaspoon vanilla extract
2 large egg whites, beaten until stiff peaks form
2 tablespoons unsalted butter
2 tablespoons unflavored gelatin
3 tablespoons water
Chocolate Topping
100g semi-sweet chocolate chips
1/2 can of heavy whipping cream
2 teaspoons unflavored gelatin
3 tablespoons water
Chopped pecans or walnuts for garnish (optional)
Utensil
Removable 22cm diameter springform pan
1 package of Maizena biscuits
3/4 cup (about 6 tablespoons) unsalted butter, at room temperature
8 Calipso biscuits
Cream cheese frosting
200g white chocolate chips
200g cream cheese
1 can of heavy whipping cream
1 teaspoon vanilla extract
2 large egg whites, beaten until stiff peaks form
2 tablespoons unsalted butter
2 tablespoons unflavored gelatin
3 tablespoons water
Chocolate Topping
100g semi-sweet chocolate chips
1/2 can of heavy whipping cream
2 teaspoons unflavored gelatin
3 tablespoons water
Chopped pecans or walnuts for garnish (optional)
Utensil
Removable 22cm diameter springform pan
Crush the Maizena biscuits and mix with butter
Line the bottom of the springform pan
Place the Calipso biscuits along the sides of the pan and set aside
Cream cheese frosting
Melt the white chocolate chips in a double boiler or microwave
Beat the cream cheese until smooth, then add the heavy whipping cream and vanilla extract
Mix with the melted white chocolate
Beat the egg whites until stiff peaks form, then fold into the cream cheese mixture
Add the unflavored gelatin dissolved in water to the cream cheese mixture
Pour the cream cheese frosting over the prepared pan base
Chill in the refrigerator until firm
Chocolate Topping
Melt the semi-sweet chocolate chips with heavy whipping cream in a double boiler or microwave
Remove from heat, add the unflavored gelatin dissolved in water, and mix well
Let cool to room temperature before spreading over the cheesecake base
Chill in the refrigerator until firm, then garnish with chopped pecans or walnuts (optional)
