By Jane Curran
For the base:
- 165g digestive biscuits, crushed
- 65g butter, melted
For the filling:
- 6 leaves gelatine
- 500g half-fat creme fraiche
- 100g caster sugar
- 2tsp vanilla extract
- 100g white chocolate cheesecake, chopped
- 250g ricotta cheese
- chocolate curls, gold dragees and edible glitter, to decorate
You will need:
- 18cm springform cake tin, lightly oiled
Mix together the biscuits and butter, then press into the base of the tin. Pop into the freezer while you're making the filling.
Soak the gelatine in cold water until really soft - around 5 minutes. Heat the creme fraiche and sugar really gently in a small saucepan until the sugar dissolves. Keep stirring! Now add the softened gelatine and the vanilla and stir until the gelatine has dissolved. Leave it to cool.
Meanwhile, melt the chocolate in a bowl over a pan of simmering water. Whizz up the ricotta in a food processor until smooth, then add the melted chocolate and the cream mixture. Pour over the crumb base and place in the fridge to set, preferably overnight.
Carefully remove it from the tin - a hot cloth around the edge of cake tin will help loosen it easily - then place on a cake stand and decorate - learn how to make chocolate curls with our short video. The white chocolate cheesecake will keep perfectly well decorated in the fridge for 24 hours.
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