COOKIES AND CREAM CHEESECAKE

Not only is this divinely creamy cheesecake ‘no bake’ but it also contains no gelatine. You could accompany it with some raspberries, if wished.

ServeS 6-8

vegetable oil, for greasing 150g Oreos

50g unsalted butter, diced 2 x 250g tubs ricotta 75g icing sugar, sifted 1 heaped tsp vanilla bean paste

300ml double cream 30g pot chocolate curls (see tip)

★ Brush a round, deep 20cm loose-bottomed or springform cake tin with a little vegetable oil and line the base with a circle of baking paper.

★ Whiz the Oreos to crumbs in a food processor, then add the butter and continue to whiz until sticky and starting to cling together. Scatter the mixture over the base of the

tin, lay a sheet of clingfilm on the top and press it evenly over the base.

★ Drain any liquid off the ricotta and whiz with the sugar and vanilla in a clean food processor bowl.

★ In a large bowl whisk the cream to firm peaks using an electric whisk (it should be as stiff as possible without risking it separating). Fold in the ricotta, then (discarding the clingfilm) smooth the mixture over the crust. Scatter with chocolate curls. Cover and chill overnight when the filling will set to a mousse. Eat within 24 hours. TIP You can buy chocolate curls from major supermarkets. Or make your own by using a sharp knife to carefully scrape shavings from a bar of chocolate.