White chocolate cheese cake

INGREDIENTS

FOR THE BASE
150g / 5oz digestive biscuits
50g /2oz whole almonds lightly toasted
50g/2oz butter, MELTED
1/2 tsp almond essence

FOR THE FILLING:
350g/12oz white chocolate chopped
125ml/4 fl oz double cream
700g/1 1/2 lb cream cheese softened
50g/2oz caster sugar
4 large eggs
2 tbsp amaretto or almond flavoured liqueur

FOR THE TOPPING
450ml/ 3/4 pint soured cream
50g/2oz caster sugar 1/2 tsp almond OR vanilla essence

white chocolate curls (or grated white choc) to decorate

METHOD

1: Preheat oven to 180 deg c / 350 deg f or gas mark 4 10 mis before baking . LIghtly oil a 23×7.5xm / 9×3 inch spring form tin.

Crush the biscuits and almonds in a food bag to form fine crumbs.

2; Pour in the butter and almond essence and blend. Pour the crumbs into the tin and using the back of a spoon , press on to the bottom and up the sides to within 1cm / 1/2 inch for the top of the tin edge.

3: Bake in the preheated oven for 5 mins to set.
Remove and transfer to a wire rack(DO NOT TAKE BASE OUT OF TIN) OR UNDO THE SPRINGFORM TIN). Reduce the oven temp. to 150 deg c / 300 deg f / gas mark 2.

4: Heat the white chocolate and cream in a pan over a LOW heat, stirring constantly until melted. Remove and cool.

5: Beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Slowly beat in the cooked white chocolate and cream and the Amaretto and pour into the baked crust. place on a baking tray and bake for 45-55 mins, until the edge of the cake is firm but the centre is slightly soft. Reduce the oven temperature if the top begins to brown.

Remove to a wire rack and INCREASE the temp to 200 deg c / 400 deg f / gas mark 6.

6: To make the topping, beat the soured cream , sugar and almond or vanilla essence until smooth and gently pour over the cheesecake, tilting the pan to distribute the topping evenly. Alternatively spread with a metal knife.

7: Bake for another 5 mins to set.

Turn off the oven and leave the door half way open for about 1 hour.

Transfer to a wire rack and run a sharp knife around the edge of the crust to separate from the tin. Cool and refrigerate until chilled. Remove from the tin, and decorate.

How about trying it out as an alternative to a traditional heavy christmas dessert?