This stunning dessert is a recipe that is sure to be turned to time and time again.

Ingredients: (Serves 8)

• 225 g/8 oz chocolate digestive biscuits
• 140 g/5 oz unsalted butter
• 325 g/12 oz white chocolate
• 235 ml/8 fl oz whipping cream
• 550 g/1¼ lb full-fat cream cheese
• 5 tablespoons caster sugar
• 1½ tablespoons plain flour
• 1 teaspoon vanilla extract
• 3 eggs
• 115 g/4 oz plain chocolate

Method:

Preheat the oven to 175ºC/350ºF/Gas mark 4. Put the digestive biscuits in a food processor and process until crushed. Melt 115 g/4 oz of the butter in a saucepan and pour into the biscuit crumbs. Process until combined.

Spoon the mixture into a 20-cm/8-inch tart tin with a removable base. Using the back of a spoon push the mixture over the base and sides. Freeze for 30 minutes. Put ½ of the white chocolate and two third of the cream in a bowl over a pan of simmering water and heat until melted. Beat the cream cheese, sugar, flour and vanilla in a bowl until smooth. Beta in the eggs, one at a time, then add the melted chocolate until the mixture is soft and creamy. Pour into the crumb crust, level the top with a spoon and bake for 45 minutes. Cover with aluminum foil and bake for 15 minutes more.

Remove from the oven and cool in the tin. Then chill in the refrigerator for 2 hours. Melt the remaining white chocolate in a bowl over a pan of simmering water, then spread on a parchment paper-lined baking sheet to harden. Place the remaining butter, cream and plain chocolate in a non-stick saucepan and heat gently until melted. Stir until smooth then pour over the chilled cheesecake.

Chill in the refrigerator for 1 hour. To make the chocolate shavings draw the blade of a long sharp knife at an angle across the set white chocolate. Use to decorate. The cheesecake can be made up to 1 day in advance.