White chocolate cheesecake

Even hardcore baked cheesecake fans will love Nigella's no-bake white chocolate cheesecake. It's the perfect make-ahead dessert for a dinner party or a special occasion.

Ingredients

For the filling

200g/7oz cooking white chocolate, roughly chopped

300g/10½oz full-fat cream cheese, at room temperature, liquid drained

300ml/10fl oz double cream

1 tsp lemon juice

1 tsp vanilla extract

For the base

175g/6oz gingernut biscuits

50g/1¾oz unsalted butter, softened

Method

1. To make the filling, gently melt the white chocolate in a heatproof bowl sat over a saucepan filled with 4cm/2in just boiled water on a low heat. Make sure the base of the bowl doesn’t touch the water. Once there are only a few small lumps of unmelted chocolate left, give it another stir then remove the bowl and sit it somewhere for about 10 minutes, until the chocolate remains liquid but is cooled to room temperature.
2. To make the base, break the biscuits into a food processor and blend until you have almost all crumbs. Add the butter and process again until the mixture starts to clump and cleave to the blade. If doing this by hand, put the biscuits into a bag, crush to crumbs, then melt the butter and stir into the biscuit crumbs until well mixed.
3. Press the biscuit mixture into a 20cm/8in springform cake tin, letting some come a little way up the sides. The back of a spoon is the easiest tool for the job here. Stash the tin in the fridge while you get on with the cheesecake filling.
4. .....................................

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