A chocolate lover's dream - this creamy white chocolate cheesecake is really spectacular. Created for Divine by renowned food writer Sue Ashworth.
- 50 g (2 oz) butter
- 50 g (2 oz) Divine 70% Dark Chocolate, broken into pieces
- 1 tbsp Divine Cocoa Powder
- 100 g (4 oz) digestive biscuits, crushed
- 3 x 100 g bars Divine White Chocolate, broken into pieces
- 2 large eggs, beaten
- 2 tbsp white rum
- 250 g (9 oz) mascarpone cheese
- 25 g (1 oz) Fairtrade caster sugar
- 150 ml (1/4 pint) double cream
- The easiest way to lift the chocolate curls is with a cocktail stick or fine skewer.
Preparation & Quantity:
Serves 6 - 8
Preheat the oven to Gas Mark 4 / 180°C / 350°F.
- Melt the butter in a saucepan with the dark chocolate and cocoa powder. Add the biscuit crumbs, stirring well, then tip them into a 20cm (8 inch) loose-bottomed flan tin or dish and press over the base. Chill until firm.
- Meanwhile, melt the white chocolate in a large heatproof bowl placed over a saucepan of simmering water. Remove from the heat. Pour about one third of the chocolate onto a marble slab or chopping board and spread out to 5mm (1/4 inch) thick. Set this aside to cool.
- Stir the eggs, rum, mascarpone cheese and sugar into the rest of the white chocolate until thoroughly combined. Pour over the biscuit crumb base.
- Bake for 35 - 40 minutes until set. Leave to cool completely, then transfer to a serving plate.
- Whip the cream in a chilled bowl until it holds its shape. Spread over the top of the cheesecake. Chill in the refrigerator.
- Make curls from the set white chocolate by pushing a long-bladed knife over the surface at an angle. Keep the curls chilled, then use them to decorate the cheesecake.