Step 1: Put the crushed shortbread in a heatproof bowl. Melt the butter, pour over the shortbread and bind together. Press into the base of the jars using the back of a metal spoon. Chill until required.
Step 2: Break the White Chocolate into pieces and put in a heatproof bowl. Sit the bowl over a saucepan of barely simmering water until melted. Remove from the water and leave to cool for 10 minutes.
Step 3: In a large mixing bowl, beat together the cream cheese, double cream and Vanilla Extract until smooth and creamy.
Step 4: Carefully mix the warm melted chocolate into the cheesecake mixture and spoon onto the biscuit bases. Smooth the tops and chill for at least 2 hours until set.
Step 5: Serve with strawberries.
1 serving = 188g
|Per Serving||Per 100 g / ml|
|Fat||64.25 g||34.00 g|
|Carbohydrate||56.76 g||30.03 g|
|Protein||10.69 g||5.66 g|
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