Ingredients

The following ingredients have 8 Servings
  • 200 g Digestive biscuits
  • 1 tsp Cinnamon (or more to taste)
  • 100 g Butter (unsalted)
  • 120 g Chocolate (white)
  • 300 g Cream cheese
  • 1 tsp Vanilla extract
  • 0.5 Orange (zest and juice only)
  • 2 tbsp Honey
  • 200 ml Double (heavy) cream

Instruction

  • Grease a 20cm spring form tin with vegetable oil and then line the base with a circle of baking paper.
  • Put the biscuits in to a ziplock bag and using a wooden spoon, bash them until they are crumbs.
  • Melt the butter in a large saucepan. Add the crushed biscuits and cinnamon.
  • Stir well.
  • Pour the biscuit mixture in to the tin and press it down. Be careful not to pack it down too hard, otherwise you will have a very dense and hard base. Chill in the fridge for 45 mins.
  • Melt the white chocolate in the microwave, or in a bowl over a pan of hot water (making sure the bowl doesn't touch the water).
  • In a large mixing bowl, mix together the cream cheese, vanilla, orange juice and zest and honey. Then gently mix in the melted white chocolate.
  • In another bowl, whisk the double cream until it starts to thicken.
  • Gently fold in to the cream cheese mixture.
  • Take the base out of the fridge and spoon the cream cheese mixture on top of it.
  • Using a palette knife, spread the mixture around until it is smooth.
  • Put it in the fridge for at least 4 hours, but preferably overnight. Carefully remove it from the springform tin and use the palette knife to wiggle it from the base. Put it on a serving plate/board and then decorate it with orange slices, peel and cinnamon sticks.