1. Melt the butter in a microwave safe, medium sized bowl.

2. Place biscuits in the chopping bowl attachment of our 700W Hand Blender and blend until you have reached a breadcrumb consistency.

3. Mix the chopped biscuits in with the melted butter and combine until all the biscuits are coated with the butter.

4. Press the biscuit mixture into an 8'' (preferably loose-bottomed) cake tin until smooth and even.

5. Melt the white chocolate in a bowl over a hot pan of simmering water or in a larger bowl of hot water, stirring continously to prevent burning and ensure the chocolate is lump free.

6.When the chocolate is completely melted, add in the ricotta or mascarpone cheese and stir until combined.

7. Spoon the chocolate and cheese mixture onto the biscuit base and smooth over.

8. Place into the fridge to chill for a few hours.

9. Decorate your cheesecake just before serving with your favourite toppings!

Tips...

• For a fresh and fruity cheesecake, decorate your cheesecake with seasonal fruits, or use the Dualit 700W Hand Blender to blend berries with a little icing sugar (raspberries, strawberries, blueberries - whatever you prefer!), use a sieve to remove any seeds and then pour over the top as a coulis.
• To make your white chocolate more rich and indulgent, add chocolate shavings or a dusting of cocoa powder.
• If you prefer, the white chocolate in your cheesecake can be substituted for milk chocolate or dark chocolate.
• Try adding a little orange or lemon zest into your cheesecake mixture for a different flavour.
• This cheesecake can also be frozen in an airtight container so that you can enjoy a slice again at a later date without the trouble of making it!