This month’s Cookalong is White Chocolate Cheesecake, a non-baked cheesecake that sets overnight in the fridge. It has a ginger biscuit base, and the filling is melted white chocolate that is cooled and then added to cream cheese; please make sure you use full fat for this recipe. Lightly whipped cream is gently folded in with the addition of vanilla and lemon juice, and then you are ready to spread over your biscuit base. Nigella leaves her cheesecake in a pure and simple form once it has set, but do feel free to adorn and decorate as you wish. Photograph your cheesecake, add your caption, then send it to us, and you will then be in the running to win a signed book of Nigella’s. We will upload your entry, and will announce the winner after the end of the month.