White Christmas cheesecake

Lightly oil the base of a 20cm springform cake tin and line with baking parchment. In a pan, melt the butter with the cinnamon over a low heat. Remove from the heat and allow to cool for a few minutes. In a food processor, whizz the digestive biscuits into very fine crumbs. Add the amaretti and whizz again until it becomes a sandy consistency. (Don’t whizz the amaretti too fine as this will cause the butter to seep out when setting.)

Tip the biscuit crumbs into a large bowl and pour over the melted butter mix, then stir until everything is evenly combined. Tip into the lined tin and use a metal spoon to press the base firmly into the bottom and slightly up the sides (about 3cm). Chill the tin while you prepare the filling.

Put the white chocolate in a heatproof bowl set over a pan of barely simmering water, or in the microwave in short bursts. Once melted, remove from the heat and set aside to cool slightly.

In a mixing bowl, use an electric hand mixer to whip the double cream until just forming soft peaks. In a separate large bowl, use the beaters (no need to wash) to beat the soft cheese until smooth. Sift in the icing sugar along with a pinch of sea salt flakes. Briefly whisk again until well combined. Add the liqueur and crème fraîche and whisk again for 30 seconds to incorporate. Use a spatula to fold in the melted white chocolate until smooth. Finally, carefully fold in the whipped cream until everything is well combined.

To assemble the cheesecake, tip the soft cheese … lling into the prepared biscuit base, and spread the mixture to fill the case (the top doesn’t need to be perfectly smooth). Loosely cover the tin with foil and put in the fridge to set overnight. The following day, carefully remove the cheesecake from the tin and transfer it to a serving plate. Decorate with gold stars or sprinkles, if liked, for a festive touch. Serve the cheesecake straight from the fridge.