Firstly, make your base. Crush your gluten free biscuits - either place them in a sandwich bag and hit them with a rolling pin or you can place them in a food processor and blitz, but don't over blitz them into a fine dust!

Melt your butter - I do this in the microwave on a medium power (600W) for around 30 seconds to 1 minute. But if it melts before this time, stop - it's done!

Pour your melted butter into your crushed biscuits and mix together in a bowl.

Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. I use a 20cm loose bottom tin (linked above and below).

Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)

Melt your white chocolate, either in the microwave or over a ban marie. Leave to cool.

To make your cheesecake filling, mix together your mascarpone (cream cheese), icing sugar and vanilla extract. I use my electric hand mixer to do this on a low/medium setting for only about 10-20 seconds. You could use a stand mixer too.

Add in the double cream and keep mixing until it firms up a little. (I had the KitchenAid on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split!)

Pour in your melted white chocolate and mix in briefly to combine.

Spread your mixture on top of the biscuit base and place in the fridge to chill overnight.

Once fully set remove from the tin and decorate with grated white chocolate and Lidt white chocolate truffles.

Keep refrigerated until serving, or if you have any leftovers. Enjoy!