White cheesecake | Daily Mail Online

My family love this. It is also delicious served with a red berry compote.

MAKES 1 x 20cm CAKE

Base

50g unsalted butter

150g digestive biscuits

FILLING

6 gelatine leaves, cut into wide strips

400g crème fraîche

100g white caster sugar

1 tsp vanilla extract

75g white chocolate, broken into pieces

400g ricotta

white and milk chocolate shavings for decorating

• Gently melt the butter in a small saucepan over a low heat. Place the digestives in a plastic bag, put that inside another bag, then crush the biscuits to fine crumbs using a rolling pin. Tip them into the melted butter and stir to coat. Next, press the crumbs into the base of a 20cm cake tin with a removable base, 9cm deep, using your fingers or the bottom of a tumbler to make sure there are no gaps. Set aside in the fridge.
• To make the filling, place the gelatine in a bowl, cover with cold water and soak for 5 minutes then drain. Pour 3 tablespoons of boiling water over the soaked gelatine and stir to dissolve. Place the crème fraîche in a small saucepan with the sugar and heat gently over a low heat, stirring constantly with a wooden spoon until the mixture liquefies and the sugar dissolves. Give the mixture a quick whisk to get rid of any lumps. It should be warm, roughly the same temperature as the gelatine solution. Stir the gelatine into the crème fraîche mixture along with the vanilla extract then transfer to a bowl and leave to cool.
• Gently melt the chocolate in a bowl set over a pan with a little simmering water in it.
• Put the ricotta in a food processor and whiz until smooth. Add the melted chocolate and whiz again, then add the cooled crème fraîche and process briefly until smooth. Pour this over the base, cover with clingfilm and chill overnight.
• To serve, smother the surface with the chocolate shavings then run a knife around the edge to remove the tin’s collar. Leaving the cake on the base, transfer it to a serving plate. Cover and chill until required.