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    White Chocolate and Cherry Cheesecakes

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    White Chocolate and Cherry Cheesecakes

    Our glacé cherries come from Apt, a small town near Avignon in Provence. The Bigarreaux variety of cherries are skillfully glacéed to leave them with a wonderfully crisp outer skin.

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 6


    • 70g unsalted butter
    • 225g milk chocolate digestive biscuits, crushed
    • 1 x 250g tub ricotta cheese
    • 200g Waitrose Natural Yogurt
    • 1tbsp Waitrose Unrefined Caster Sugar
    • 100g white chocolate, crumbled
    • 100g Waitrose Provençal Glacé Cherries
    • Apples sliced, to decorate
    • Plums, sliced, to decorate


    1. Melt the butter in a small pan or microwave for 1 minute, in a glass microwave proof bowl. Add the crushed biscuits and stir until the biscuits are fully coated with the butter.
    2. Divide the biscuit mixture between 6 ramekin dishes and press gently. Leave to set while preparing the topping.
    3. Place the ricotta, yogurt and sugar in a processor and blend for 15-20 seconds until well mixed and smooth.
    4. Fold in the white chocolate and cherries, then divide the mixture between the ramekin dishes and refrigerate until set (the topping will not set firmly).
    5. Decorate with apple and plum slices, sprinkle with more chopped glacé cherries, dust with icing sugar and serve.

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    Replace the ricotta cheese with low-fat soft cheese, mix in the crumbled digestive biscuits and freeze in an air-tight container for a low-fat version of the Italian dessert semifreddo.


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