White chocolate cheesecake
150g white chocolate, chopped 60g white chocolate, grated, to decorate 250g digestive biscuits, finely crushed 125g unsalted butter, melted 3 tsp powdered gelatine 500g cream cheese, softened 180g caster sugar 150g sour cream 3 tbsp boiling water white fondant rose, optional In a food processor, combine the biscuits and melted butter. Pack the mixture into the base and sides of a 20cm springform cake tin, lined with greaseproof paper, using the back of a spoon to smooth the surface. Leave to chill until needed. Pour the boiling water into a small bowl and sprinkle over the gelatine powder. Stir once and set aside to bloom for 10 mins. Meanwhile, place the white chocolate in a heatproof bowl. Sit the bowl over a half-filled saucepan of simmering water and leave the chocolate to melt, stirring from time to time. Once melted, remove the chocolate from the heat and stir briefly until smooth. In a separate large mixing bowl, beat together the cream cheese, sugar and sour cream until smooth and creamy. Add the gelatine mixture and beat until combined. Then add the melted chocolate and beat until smooth. Pour the mixture over the chilled biscuit base and smooth the top flat with the back of a wet tablespoon. Cover the cheesecake and leave to chill for at least 4 hrs. Turn out the cheesecake onto a serving plate. Top with the grated chocolate and rose, if using, before slicing and serving.