Cold white chocolate cheesecakewhich, thanks to the right amount of white chocolate, no longer needs the addition of gelatine and, left overnight in the fridge, reaches the right consistency. It hardens in the fridge but, taken out well in advance of serving, it is wonderfully soft, delicate, almost mousse-like. It looks beautiful all white, but can be sprinkled with fruit or other toppings for colour.
Line a 24 cm diameter Vittero cake tin with baking paper, the very bottom. Place the biscuits and butter in the bowl of a pastry blender and blend until thoroughly crumbled. Line the bottom of the cake tin with the biscuit mixture, level and chill in the fridge until the cream cheese mixture is ready.
Break or chop the white chocolate and melt in a water bath. Cool to room temperature but should remain liquid.
Place cream cheese in the bowl of a mixer and beat until smooth. Add the melted and cooled white chocolate, mix until the ingredients are combined. In a separate bowl, whip the cooled cream cheese. Gradually, in two rounds, add the lemon juice, vanilla extract and whipped cream to the cream cheese mixture and mix very gently with a spatula until combined and a light, mousse-like consistency forms.
Gently spoon the cheesecake mixture over the cooled biscuit base and level out. Chill overnight in the fridge.
Serve the white chocolate cold cheesecake at least 30 minutes after removing from the fridge (it needs to get softer). Sprinkle with pomegranate seeds before serving. Cut with a sharp long knife floured with boiling water and wiped dry.