White Christmas Cheesecake

Lightly oil and line the base of a 20cm springform cake tin with baking parchment. In a small pan, melt the butter with the ground cinnamon over a low heat. Remove from the heat and allow to cool for a few minutes. In a food processor, whizz the digestive biscuits into very fine crumbs. Add the amaretti and whizz again until a sandy consistency (don’t whizz the amaretti too fine as this will cause the butter to seep out when setting).

Tip the biscuit crumbs into a large bowl and pour over the melted butter; stir until the mixture is evenly combined. Tip the mixture into the lined tin and use a metal spoon to press the base firmly into the bottom and slightly up the sides (about 3cm). Chill while you prepare the filling.

To make the filling, put the white chocolate in a heatproof bowl set over a pan of barely simmering water (make sure the bottom of the bowl does not touch the water) or in the microwave in short bursts. Once melted, remove from the heat and set aside to cool slightly.

In a large mixing bowl, use an electric hand mixer to whip the double cream until just forming soft peaks. In a separate large bowl, use the beaters (no need to wash in between) to beat the soft cheese until smooth. Sift the icing sugar into the soft cheese and add a pinch of sea salt flakes. Briefly whisk again until well combined. Add the liqueur and crème fraîche and whisk again for 30 seconds to incorporate. Use a spatula to fold in the melted white chocolate until smooth and well incorporated. Carefully fold the whipped cream into the cream cheese mixture until everything is well combined.

To assemble the cheesecake, pour the cream cheese filling onto the prepared biscuit base, and rustically spread the mixture to fill the case. Loosely cover the tin with foil and place in the fridge to set overnight. The next day, carefully remove the cheesecake from the tin and transfer it to a serving plate. Decorate with gold stars or sprinkles, if liked, for a festive touch. Serve the cheesecake straight from the fridge. It can be stored in the fridge for up to 2 days.