White Chocolate Cheesecake

Prep Time

30 minutes + cooling

Cooking Time

35-40 minutes

Serves

6-8 people

A chocolate lover's dream - this creamy white chocolate cheesecake is really spectacular. Created for Divine by renowned food writer Sue Ashworth.

Ingredients

  • 50g (2oz) butter
  • 50g (2oz) Divine 70% Dark Chocolate, broken into pieces
  • 1 tbsp Divine Cocoa Powder
  • 100g (4oz) digestive biscuits, crushed
  • 300g Divine White Chocolate, broken into pieces
  • 2 large eggs, beaten
  • 2 tbsp white rum
  • 250g (9oz) mascarpone cheese
  • 25g (1oz) Fairtrade caster sugar
  • 150ml (¼ pint) double cream
Cook's tip
  • The easiest way to lift the chocolate curls is with a cocktail stick or fine skewer.

Method

1

Preheat the oven to Gas Mark 4/180°C/350°F.

2

Melt the butter in a saucepan with the dark chocolate and cocoa powder.

3

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.

4

Meanwhile, melt the white chocolate in a large heatproof bowl placed over a saucepan of simmering water.

5

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.

6

Stir the eggs, rum, mascarpone cheese and sugar into the rest of the white chocolate until thoroughly combined.

7

Pour over the biscuit crumb base.

8

Bake for 35 - 40 minutes until set. Leave to cool completely, then transfer to a serving plate.

9

Whip the cream in a chilled bowl until it holds its shape. Spread over the top of the cheesecake. Chill in the refrigerator.

10

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.