After interviewing Jane Curran she kindly gave me permission to share with you her delicious recipe for White chocolate cheese cake taken from the Christmas issue of Feel Good Food. A winner on any Christmas table I’m sure! Over to Jane…..

White chocolate cheesecake

Looks rich and decadent but it’s as light as a feather, and so very simple to make! Add the glam touch with white chocolate curls and gold dragees, and that ultimate Christmas sparkle – edible gold glitter!

Preparation time: 25 minutes,plus chilling
serves 10
easy/prepare ahead

Ingredients

for the crust

165g (5½oz) digestive biscuits, crushed
65g (2½oz) butter, melted

for the filling

6 leaves gelatine
500g (1lb 2oz) half-fat crème fraîche
100g (4oz) caster sugar
2tsp vanilla extract
100g (4oz) white chocolate, chopped
250g (9oz) ricotta cheese
chocolate curls, gold dragees and edible glitter, to decorate (from cake decorating specialists)
you will need
18cm (7in) springform cake tin,
lightly oiled

Method

1 Mix together the biscuits and butter, then press into the base of the tin. Pop into the freezer while you make the filling.

2 Soak the gelatine in cold water until really soft – around 5 minutes. Heat the crème fraîche and sugar really gently in
a small saucepan until the sugar dissolves. Keep stirring! Now add the softened gelatine and the vanilla and stir until the gelatine has dissolved. Leave it to cool.

3 Meanwhile, melt the chocolate in
a bowl over a pan of 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.

4 Carefully remove it from the tin – a hot cloth around the edge of the cake tin will help it to loosen easily – then place on
a cake stand and decorate. It will keep perfectly well decorated in the fridge
for 24 hours.

Per serving: 342 calories, 22.5g fat
(14g saturated), 29g carbohydrate

Special thanks to Jane for her time and allowing me to share one of her amazing recipes with you all.