A chocolate lover's dream - this creamy white chocolate cheesecake is really spectacular. Created for Divine by renowned food writer Sue Ashworth.
By Sue Ashworth
White Chocolate Cheesecake
Prep Time: 30 minutes + cooling
Serves: 68 People
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
Step 1
Preheat the oven to Gas Mark 4/180°C/350°F.
Step 2
Melt the butter in a saucepan with the dark chocolate and cocoa powder.
Step 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.
Step 4
Meanwhile, melt the white chocolate in a large heatproof bowl placed over a saucepan of simmering water.
Step 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.
Step 6
Stir the eggs, rum, mascarpone cheese and sugar into the rest of the white chocolate until thoroughly combined.
Step 7
Pour over the biscuit crumb base.
Step 8
Bake for 35 - 40 minutes until set. Leave to cool completely, then transfer to a serving plate.
Step 9
Whip the cream in a chilled bowl until it holds its shape. Spread over the top of the cheesecake. Chill in the refrigerator.
Step 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.
