Cheesecake Preparation

• Look out a 20-25cm springform tin, line its base with greaseproof paper.
• Using either a food processor, a blender, or a freezer bag and rolling pin, pulverise the biscuits into a crumbs. Some chunky bits are fine!
• Melt the butter and stir it through your biscuit crumbs until they are all coated.
• Tip the biscuit mixture into your prepared tin and use a spoon, spatula or just your hands to press it into a flat disc covering the base of the tin.
• Chill the cheesecake base in the fridge for at least 15 minutes while you make the cheesecake itself.
• Using the microwave in 30 second intervals, or a bowl set over pan of simmering water, melt your white chocolate until smooth. Set aside.
• In a large bowl, whisk together the cream cheese and Amaretto until combined.
• Whisk in the white chocolate until fully incorporated.
• Whip your double cream until just stiff and fluffy, before stirring it gently through the cheesecake mixture until just combined.
• Tip the cheesecake mixture on top of your chilled base and smooth it out evenly.
• Chill in the fridge for 3-4 hours until set.
• Gently remove your cheesecake from the tin and place on your serving plate.
• Decorate with extra whipped cream, flaked almonds, white chocolate, Raffaello truffles or whatever you like.
• Slice up and enjoy!