No-bake loveheart cheesecake

Ingredients

• 50g Co-op unsalted butter, melted, plus extra for greasing
• 200g pack of Co-op all butter shortbread biscuits, roughly broken
• Zest of 1 lemon
• 250ml Co-op double cream
• 450g Co-op soft cheese
• 80ml Co-op soured cream
• 50g Fairtrade icing sugar
• 2 tsp vanilla extract
• 100g Co-op Fairtrade white chocolate, broken into chunks
• 5 tbsp Co-op strawberry jam
• 1 tsp lemon juice

Method

1. Grease and line the base and sides of a 20cm spring-form cake tin
2. Put the shortbread into a food processor and blitz to a fine crumb, or put in a plastic bag and bash with a rolling pin
3. In a bowl, mix the shortbread with the lemon zest and butter
4. Tip into the prepared cake tin and press down with the back of a spoon
5. Chill in the fridge while you prepare the filling
6. Whisk the double cream, soft cheese, soured cream, icing sugar and vanilla extract until smooth, thick and holding its shape
7. Melt the white chocolate in a heatproof bowl set over a pan of simmering water
8. Once melted, fold into the cream mixture until evenly combined
9. Pour the filling over the shortbread base and smooth the top
10. Put the jam and lemon juice in a small bowl and blend with a stick blender until smooth
11. Spoon into a piping bag fitted with a 2mm circular nozzle
12. Starting from the outside, pipe discs of jam onto the cheesecake in a spiral pattern, gradually getting smaller as you get nearer to the centre of the cake
13. Leave a 2-3mm gap between each disc
14. Next, use a cocktail stick to drag a line through each disc, following the spiral pattern towards the centre of the cheesecake, to create a heart-shape effect
15. Chill in the fridge for a minimum of 2 hours, or ideally overnight, until set