Mary Berry's Wonderful White Chocolate Cheesecake

We asked queen of cakes Mary Berry to create a recipe for us for Chocolate Week 2012 and this heavenly white chocolate cheesecake does not disappoint. Mary is a fan of Divine and says “Divine Chocolate is a chocolate for all chocolate enthusiasts. Cooking, melting or just enjoying, Divine Chocolate is just that”.

Mary says: Serve very thin slices as this cheesecake is rich – but so delicious! White chocolate can be tricky to use when melted – do not allow to get too hot otherwise it becomes grainy. The surface of the baked cheesecake may crack slightly in the middle; do not worry this is part of its charm! To avoid a really deep crack loosen the tin around the edge before the cheesecake becomes cold.

Serves 8

Ingredients

For the base
2oz (50g) butter
1oz (25g) Divine Dark Chocolate
5oz (150g) digestive biscuits, crushed

Filling
10oz (300g) Divine White Chocolate, broken into pieces
14oz (400g) full fat cream cheese
150 ml (¼ pint) soured cream
2 eggs
1 teaspoon vanilla extract

To serve
Dusting of Divine Cocoa Powder
About 225g (8oz) fresh strawberries or raspberries

Method
Pre-heat oven to 160C/Gas 3/ Fan 140C

Grease and line the base of an 8” (20cm) deep spring form cake tin with non-stick paper.  Melt butter and chocolate in small saucepan over a low heat.  Stir in crushed biscuits and press evenly over the base of the tin – chill in the fridge.

Break the white chocolate into a bowl and melt very gently over a pan of hot water (do not allow the chocolate to become too hot), stir occasionally with a spoon until runny and smooth.

Whisk the cream cheese and eggs together in a large bowl until smooth, add soured cream and vanilla and whisk again until completely smooth with no lumps. Stir in the melted chocolate and mix together.

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.

Serve dusted with cocoa powder and with a few fresh strawberries or raspberries.


Photo Credit - Hilary Moore for Divine Chocolate