White chocolate Christmas cheesecake
- 50g sultanas
- 3 tbsp rum
- 225 digestive biscuits
- 115g butter, melted
- 400g white chocolate, plus extra to decorate
- 250g tub mascarpone
- 1 lime, zested
- 2 tbsp lime juice
- 1 tbsp clear honey
- 300ml double cream
Soak the sultanas in the rum for 12 hours.
Crush the biscuits to make crumbs and mix with the butter. Press into the base of a 23cm loose-based tin.
Melt the chocolate in a bowl standing over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Remove the bowl and leave to cool for 15 minutes.
Beat the mascarpone with most of the zest, juice and honey until evenly mixed. Stir in the melted chocolate.
Whip the cream until it holds its shape and fold gently into the mascarpone with the sultanas and rum.
Spoon on top of the base, add some chocolate whirls and lime zest, and chill.