White chocolate cheesecake

YOU WILL NEED

225g digestive biscuits

10g salted or unsalted butter

150g white chocolate

400g ricotta or mascarpone cheese

DIRECTIONS

■ Melt the butter in a bowl in the microwave.

■ Place the biscuits in a chopping bowl with a hand blender attachment and combine until you have reached a breadcrumb consistency.

■ Mix the chopped biscuits in with the melted butter and combine until all the biscuits are coated with the butter.

■ Press the biscuit mixture into an 8-inch loose-bottomed cake tin until smooth and even.

■ Melt the white chocolate in a bowl over a hot pan of simmering water or in a large bowl of hot water, stirring continuously to prevent burning and remove any lumps.

■ When the chocolate is completely melted, add in the ricotta or mascarpone and stir until combined.

■ Spoon the mixture onto the biscuit base and smooth over. Place into the fridge to chill for a few hours.

■ Decorate the cheesecake just before serving with your favourite toppings or leave plain.

Recipe and image courtesy of Dualit, dualit.com