Method (base)

1. Line the base of a 8” loose base/push up round cake tin with greaseproof paper.
2. Place the biscuits into a food processor/blender and whizz up until crumbly, but not too fine.
3. Melt the dairy-free butter/margarine in a small saucepan over the hob.
4. In a bowl, add in the crushed cookies and pour over the melted butter and mix until like wet sand. You want it to hold its shape.
5. Press the mixture into the lined cake tin, making sure to compact it in using a spoon or clean hands. The more compact it is, the less likely it will crumble. Place into the freezer whilst you make the filling.

Method (cheesecake filling)

1. Place the white chocolate into a heat proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate.
2. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, coconut cream and melted white chocolate. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixer and scrape down the sides a few times to make sure everything is incorporated.
3. Pour the cheesecake filling over the base and level out with an off-set spatula or spoon.
4. Place the cheesecake in the fridge to set. Allow the cheesecake to set fully before removing from the cake tin. This will take around 4-6 hours (I leave mine to set overnight). You can enjoy the cheesecake as it is, and end here..or decorate with more chocolate. See below.

Method (white chocolate drizzle)

1. Place the white chocolate into a heat proof bowl. Fill a small saucepan 1/4 with water and place over the hob on a low / medium heat. Place the bowl on-top to create a bain-marie. Melt the chocolate.
2. Pour the melted white chocolate over the top of the cheesecake, being quick to spread it out as the heat from the melted chocolate could melt the top of the cheesecake.

Optional: While the chocolate is still melty, sprinkle over some white chocolate curls. Click here for an amazing demonstration on how to create chocolate curls.

Once it’s all on, place the cheesecake into the fridge for 10-15 minutes to set the chocolate.

TIP: To create smooth, clean cuts / slices of cheesecake, heat a large, sharp knife in a bowl of hot water or with a kitchen blow torch. Carefully slice the cheesecake with the hot knife and and serve.