- 2oz butter
- 1oz Bitterwsweet Baking Bar
- 5oz graham crackers, crushed
- 10oz Divine White Chocolate, broken into pieces
- 14oz full fat cream cheese
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- Dusting of Divine Unsweetened Cocoa Powder
- About 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
1. Melt butter in small saucepan over a low heat. Stir in graham crackers and press evenly over the base of the tin – chill in the fridge.
2. 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.
3. Whisk the cream cheese and eggs together in a large bowl until smooth, add sour cream and vanilla and whisk again until completely smooth with no lumps. Stir in the melted chocolate and mix together.
4. 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.
5. Serve dusted with cocoa powder and with a few fresh strawberries or raspberries.