Line a baking springform pan, with baking paper and preheat the oven to 180degC
Smash the digestive biscuit until bread crumb consistency. Melt butter and mix into biscuit and spread along the base of the pan evenly. Bake for 5 minutes and set aside.
Using a mixer or by hand, mix together, cream cheese and brie, sugar, and eggs together.
When biscuit base has cooled, put the cheese mix on top and bake until slightly brown, approx 15 minutes.
Serve with Strawberry compote and white chocolate sauce.
White Chocolate Sauce
Add cream and butter into a small sauce pan and place over low heat until butter melt and cream comes to simmer (stir frequently).
Add the hot cream over the chocolate in a mixing bowl, stirring until the chocolate is completely melted, add your alcohol and continue whisking until smooth and creamy.
Strawberry Compote
In a small frypan, add your sugar and bring to a light caramel, then add frozen strawberries in.
Add the creme the casis, and evaporate most of the liquid.
Notes
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
