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Ingredients
Method
A bit of this, a bit of that
- 175g (6oz) sweetened oat biscuits
- 85g (3oz) butter, melted
- 200g (7oz) white chocolate (140g for the cheesecake filling and 60g for the wedges)
- 125g (4½ oz) ricotta cheese
- 1 large egg, separated
- 50g (2oz) caster sugar
- 300ml (½ pt) Onken Natural Set Yogurt
- 1 sachet gelatine
- 30ml (6tsp) thick toffee sauce
- For decoration:
- White Chocolate wedges (see cooks tip)
- 1 x 20cm (8inch) loose bottom cake tin
Step-by-step
- 1 Crush the biscuits in a food bag with a rolling pin or place in a food processor until finely crushed, mix together the melted butter and the biscuits. Press the mixture into the loose bottomed cake tin and allow to cool.
-
2
Put the white chocolate pieces in a bowl. Sit the bowl over a saucepan of simmering water and allow to melt, stirring occasionally to blend. Cool slightly.
Cooks Tip: Melt 60g of good quality, white chocolate, spoon onto parchment paper in the shape of an 8 inch circle. Leave to set for 15 minutes in a cool place and divide into eight wedges. - 3 In a large bowl mix together the ricotta cheese, sugar and egg yolk, then add the melted white chocolate and yogurt and work together.
- 4 Sprinkle the gelatine in 45ml (3tbsp) of water in a small bowl. Place the bowl over a saucepan of simmering water and stir until dissolved. Add the gelatine to the chocolate mixture and stir until blended.
- 5 Whisk the egg white until stiff and fold into the chocolate yogurt mixture. Pour onto the biscuit base, spoon on 6 small teaspoons of thick toffee sauce in a circle on top of the cheesecake mixture and chill until set.
- 6 Remove from the tin and decorate with white chocolate wedges.
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