White Chocolate Cheesecake

Happy New Year Everyone!!!!!!!
Wishing you all a very happy healthy and prosperous 2014. There is something about this year that feels special. I am excited to see what this new year is going to bring. I suspect alot of change, which can only be a good a thing.

I made this yummy cheesecake over the Festive season. It is made with half fat Creme Fraiche and Ricotta.

This serves approx 10 people

Crust
165g (5 1/2oz) digetive biscuits crushed
66g (2 1/2oz) butter, melted

Filing
6 leaves gelatine
500g (1Ib 2oz) half fat creme fraiche
100g (4oz) caster sugar
2 tsp vanilla extract
100g (4oz) white chocolate, chopped
250g (9oz) ricotta cheese
chocolate curls or other sweets / edible glitter

1 x 18cm springform cake tin

- Mix together the biscuits and butter, then press into the base of the tin. Pop into the freezer while you
prepare the filing.
- Soak the gelatine in cold water until really soft approx 5 mins. Heat the cream fraiche and sugar really gently in a small saucepan until the sugar dissolves. Keep stirring. Add the softened gelatine (squeeze out excess water) and vanilla and stir until the gelatine has dissolved. Leave to cool.
- Meanwhile, melt the chocolate in a bowl over 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 will help to loosen it. Place on stand and decorate as desired.

This will keep in the fridge for 24hrs. If it lasts that long ;)