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. Serve very thin slices as this cheesecake is rich – but so delicious!
For the base
- 2oz (50g) butter
- 1oz (25g) Divine Dark Chocolate
- 5oz (150g) digestive biscuits, crushed
For the 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
- Dusting of Divine Cocoa Powder
- About 225g (8oz) fresh strawberries or raspberries
- 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.
Preparation & Quantity
Grease and line the base of an 8” (20cm) deep spring form cake tin with non-stick paper.
Pre-heat oven to 160°C/Gas 3/ Fan 140°C
- Melt butter 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.