Christmas Cheesecake

8 standard portions

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Ingredients

• 200 g Lotus biscuits (crushed into crumbs)
• 1 tsp Cinnamon
• 100 g Butter (unsalted)
• 120 g White chocolate
• 300 g Cream cheese
• 1 tsp Vanilla extract
• 1 tbsp Orange zest
• 1 tbsp Orange juice
• 2 tablespoons Honey
• 200 ml Double (heavy) cream

Method

1. Grease a 20cm/8inch springform tin with a little butter and then line the base with a circle of baking paper.
2. Put 200 g Lotus biscuits into a ziplock bag and using a wooden spoon, bash them until they are crumbs.
3. Melt 100 g Butter in a large saucepan.
4. Add the crushed biscuits and 1 tsp Cinnamon to the melted butter and mix well
5. Pour the biscuit mixture into the tin and press it down. Be careful not to pack it down too hard, otherwise you will have a very dense and hard base. Chill in the fridge for 45 mins.
6. Over a low heat, melt 120 g White chocolate. Once melted, allow to cool slightly.
7. In a mixing bowl, add 300 g Cream cheese, 1 tsp Vanilla extract, 2 tbsp Honey, 1 tbsp Orange juice and 1 tbsp Orange zest. Mix well to combine.
8. In a another mixing bowl, whisk 200 ml Double (heavy) cream until soft peaks are formed.
9. Add the melted chocolate to the cream cheese mixture and fold it in. Then add the whipped cream and fold that in too.
10. Take the base out of the fridge and spoon the cream cheese mixture on top of it.
11. Using a palette knife, spread the mixture around until it is smooth.
12. Put it in the fridge for at least 4 hours, but preferably overnight.
13. Carefully remove it from the springform tin and use the palette knife to wiggle it from the base. Put it on a serving plate/board and then decorate it with fresh berries, cinnamon sticks, orange segments and powdered sugar.