White Christmas cheesecake

Serves: 8

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Total Time: 55

Prep Time: 45

Cook Time: 10

• BASE
• 50 gram(s) unsalted butter
• 150 gram(s) plain digestives
• FILLING
• 4  gelatine sheets, cut into broad strips (or 1 x 11g sachet of powdered gelatine)
• 400 gram(s) crème fraîche
• 100 gram(s) (3½oz) caster sugar
• 1 teaspoon(s) vanilla extract
• 75 gram(s) white chocolate, broken into pieces
• 400 gram(s) ricotta
• White chocolate shavings, to decorate

Method

1. Melt the butter in a small saucepan over a low heat. Place the digestives in a plastic bag and crush them to fine crumbs using a rolling pin. Tip them into the saucepan with the melted butter and stir to coat the crumbs. Transfer to a 20cm cake tin 9cm deep with a removable base. Using your fingers or the bottom of a tumbler, press the crumbs into the base, making sure to seal the edges. Place in the fridge to cool.
2. Put the gelatine into a bowl, cover with cold water and soak for 5min, then drain. Pour 3tbsp boiling water over the soaked gelatine and stir to dissolve. Place the crème fraîche in a pan with the sugar and heat gently, stirring with a wooden spoon until it liquefies and the sugar dissolves.
3. Whisk the mixture to get rid of any lumps. It should be about the same temperature as the gelatine solution. Stir the gelatine into the crème fraîche mixture with the vanilla extract, then transfer to a bowl and leave to cool.
4. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Whiz the ricotta in a food processor until smooth, add the melted chocolate and whiz again. Then add the crème fraîche mixture and mix together. Pour the mixture on top of the cheesecake base. Cover with clingfilm and chill overnight. Decorate with chocolate shavings to serve.

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