NO-BAKE WHITE CHOCOLATE, GINGER & BLUEBERRY CHEESECAKE

Serves 12-16

• Vegetable oil, for greasing

• 200g (7oz) ginger biscuits

• 100g (3½oz) butter, melted

• 300g (10½oz) white chocolate, broken into pieces

• 700g (1lb 8oz) soft cheese

• 300ml (10fl oz) double cream

• 1 large piece of stem ginger in syrup, drained and finely chopped

• 300g (10½oz) fresh blueberries

• 2tbsp granulated sugar

Line the base of a 20 x 7cm round springform cake tin with a square piece of baking parchment, leaving the excess sticking out from the sides. To do this, unclip and remove the side of the tin, lay the paper over the base, then replace the side and clip it up. Lightly grease the sides of the tin with vegetable oil.

Put the ginger biscuits into a food processor and whizz to make fine crumbs, then pour in the melted butter and whizz again until the mixture comes together (or, bash the biscuits in a polythene bag, then combine with the melted butter). Tip into the prepared tin and press over the base, using the base of a flat glass for even distribution. Chill for at least 30 minutes or until firm.

Meanwhile, put the chocolate into a microwave-safe bowl, then microwave (uncovered) on low, for just a few seconds at a time, until melted. Remove and set aside.

Using a stand mixer or hand-held electric whisk, whisk the soft cheese in a bowl until smooth, then add the cream and whisk briefly until thickened. Whisk in the melted chocolate, then fold in the ginger. Spoon the mixture into the tin and shake it to level the top, then cover and chill overnight.

Place the blueberries in a small pan with the sugar and 1tbsp water, on a low heat for 3-5 minutes, shaking occasionally. The juices will begin to run but the blueberries should remain whole. Transfer to a bowl, cool, cover and chill (for up to 3 days).

To serve, remove the cheesecake from the fridge, unclip the tin, then use the overhanging parchment to transfer it to a flat serving plate. Spoon the blueberry compote over and serve immediately.