Cheesecake with white chocolate

 Ingredients for 4 people
     250 g biscuit (Speculoos)

     60 g butter (+ some extra)
     3 eggs
     1 extra egg yolk
     150 g sugar, fine
     200 g ricotta
     3 lemons, untreated
     100 ml sour cream (30%)
     1 tbsp cornstarch
     175 g chocolate, white
     90g icing sugar
     chocolate chips, white

Accessories

Springform pan 24 cm diameter
 

Preparation

1. Preheat the oven to 180 ° C. Butter the springform pan. Melt the butter and crumble the biscuit. Grate the zest of 1 lemon and squeeze all the lemons.

2. Mix the biscuits with the melted butter. Spread this mixture over the bottom of the springform pan and press firmly. Put in the fridge.

3. Beat the eggs with the yolk and sugar fine white frothy. Mix the ricotta, lemon zest and lemon juice. Fold in the cream and cornstarch by. Pour onto the biscuit base and bake for 1 hour in the oven. Allow to cool and store in the refrigerator 12 hours.

4. Melt the chocolate in a bain-marie. Stir in the icing sugar and possibly some water until you get a smooth glaze. Pour over the cake in the shape and smooth. Put another 4 hours in the refrigerator.

5. Mold and decorate with chocolate shavings.

Not a great succes, tastes are fine, but not the texture & shape...

Next time I'll try this one (not that much into white chocolate anyways)