Recipe - White Chocolate Cheesecake With Orange Ginger Crumble

BASE
110 g Ginger nut biscuits
25 g Unsalted butter; melted
2 Oranges; zest of

FILLING
500 ml Double cream
350 g White chocolate
4 Egg yolks
1 ounce Leaf gelatine; soaked
450 g Soft cheese; Philadelphia or
; Mascarpone
120 g Caster sugar
1 Orange; juice of

DECORATION
Grated chocolate curls
Piped cream

Biscuit base: Crush biscuits and mix with the zest. Pour over and mix the
melted butter. Tap gently into cake tin base, leave to set.

Place the sugar and egg yolks into a bain marie (glass bowl, over hot
water). Heat gently and whisk until light.

Place the orange juice into a saucepan and add the soaked leaf gelatine.

Pour the dissolved warmed gelatine to mix into the egg mix. Pour over the
melted chocolate and incorporate thoroughly. Mix the double cream and
cheese together and whisk.

Very quickly, fold and mix the chocolate into the cheese and cream and pour
immediately on to the crushed biscuit base. Leave to set in the
refrigerator for at least 2 hours.

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