White Chocolate Ricotta Cheesecake

Ingredients:
200 grams       Digestive Biscuits (I used Sainsbury's Basics Digestive
                Biscuits)
100 grams       Unsalted Butter
400 grams       Cream cheese (I used Asda Smartprice Soft Cheese)
250 grams       Ricotta cheese
150 grams       White chocolate
150 milliliters Sour cream
200 grams       Caster sugar
  4             Eggs (Medium)
  1 tablespoon  Cornflour (Heaped)
  1 teaspoon    Vanilla extract

Instructions:
Preheat oven to gas mark 4 (180° C).To make the biscuit baseButter the
base of a 20cm cake tin.Crush the digestive biscuits - I put them in a bowl
and whack them with the end of a rolling pin.Melt the butter and mix with
the crushed biscuits.Press the biscuit/butter mix into the cake tin and
bake for 10 minutes, or until it looks ready.While the base is baking, make
the filling.To make the fillingMelt the chocolate.Using a hand mixer, beat
the cream cheese, ricotta, sour cream, vanilla essence and sugar until
smooth.Beat in the cornflour and the melted chocolate.Beat in the eggs, one
at a time.Putting it all togetherWrap the base of the cake tin in foil and
place it into a roasting tin.Pour the filling into the cake tin.Fill the
roasting tin with boiling water (the foil will stop the water going into
the tin - hopefully!).Bake at 180C for 15 minutes and then reduce the
temperature to 160C then bake for about 45 minutes more, or until it's
ready (the middle of the cheesecake should still wobble).Turn off the oven
but leave the cheesecake in there to cool, with the door slighlty
open.Transfer to the fridge to cool overnight.Eat

Description:
A yummy, fluffy white chocolate cheesecake made with cream cheese and ricotta. 

Notes: