Ingredients

• 250g/9oz ready-made shortbread biscuits
• 125g/4½oz butter
• melted
• 600g/1lb 5oz full-fat cream cheese
• 600g/1lb 5oz ricotta
• 6 free-range eggs
• 150g/5¼oz caster sugar
• 2 vanilla pods
• seeds scraped out
• 150g/5¼oz white
• chocolate
• plus extra for drizzling
• mixed fresh berries
• double cream
• to serve

Directions

• Preheat the oven to 175C/350F/Gas 4.
• Place the biscuits into a food-standard plastic bag and crush with a rolling pin or similar heavy object. Tip the crumbs into a mixing bowl.
• Add the melted butter and mix well. Press the breadcrumb mixture into the base of a 25cm/10in spring-form cake tin.
• Place the cream cheese
• ricotta
• eggs
• caster sugar and vanilla seeds into a food processor and pulse until smooth.
• Meanwhile
• place the chocolate in a heatproof bowl placed over a saucepan of barely simmering water (don't allow the bowl to touch the water) and leave to melt. Take care not to stir
• as this may ruin the chocolate. Once it has all melted
• remove the bowl from the heat and allow to cool slightly.
• Gently fold the melted chocolate into the cheese mixture
• then spoon the cheese and chocolate mixture into the tin
• smooth over the top with a palette knife and transfer to the oven. Cook for 50 minutes to an hour
• until the surface light and springy to the touch. Remove from the oven and leave to cool.
• To serve
• carefully release the spring-sides of the tin and remove. To serve
• cut out a slice of the cheesecake. Place onto a plate
• drizzle the melted chocolate over and serve with a handful of berries and a dollop of cream.