- Serves: 8
- Cook Time:
- Prep Time: 15 minutes plus cooling and chilling time
- Effort: easy
For the base
- 50 g butter
- 25 dark chocolate, preferably Divine
- 150 g digestive biscuits, crushed
For the filling:
- 300 g white chocolate, preferably Divine
- 400 g full fat cream cheese
- 2 eggs
- 150 ml soured cream
- 1 tsp vanilla extract
- cocoa powder, for dusting
- 225 g strawberries, or raspberries
Tips and Suggestions
White chocolate can be tricky to use when melted so don't let it get too hot or it will turn grainy. However, if the surface of the baked cheesecake cracks slightly in the middle, don't worry this is part of its charm. To avoid a really deep crack loosen the tin around the edge before the cheesecake gets cold.
1. Preheat oven to 160°C/ fan 140°C/ gas mark 3. Grease and line the base of a 20cm deep spring form cake tin with non-stick paper.
2. For the base: Melt butter and chocolate in small saucepan over a low heat. Stir in crushed biscuits and press evenly over the base of the tin then chill in the fridge.
3. For the filling: Break the white chocolate into a bowl and melt very gently over a pan of hot water. Be very careful not to let the chocolate get too hot and stir occasionally with a spoon until runny and smooth.
4. Whisk the cream cheese and eggs together in a large bowl until smooth, add the sour cream and vanilla and whisk again until completely smooth with no lumps. Stir in the melted chocolate and mix together.
5. Pour in the tin and spread evenly over the chilled base. Bake in preheated oven for about 45 minutes until firm around the edge and just set in the middle. Remove from the oven. Using a small palette knife run the knife around the edge of the tin and then allow to cool and chill. Remove the outside ring and lift base onto serving plate.
6. To serve: Dust with cocoa powder and eat with a few fresh strawberries or raspberries.
Find out more about Divine Chocolate.
Photo: Hilary Moore for Divine Chocolate.
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