White chocolate cheesecake | Mary Berry dessert recipes - Red Online:
Ingredients
50 g butter
25 g dark chocolate
300 g white chocolate,
broken into pieces
400 g full fat cream cheese
150 ml soured cream
2 eggs
1 tsp vanilla extract
Dusting of cocoa powder
About 225g fresh strawberries or raspberries
Method
1. Pre-heat oven to 160°C/gas mark 3.
2. Grease and line the base of a 20 centimetre
deep spring form cake tin with non-stick paper.
Melt butter and chocolate in small saucepan
over a low heat. Stir in crushed biscuits and
press evenly over the base of the tin chill in the
fridge.
3. 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.
4. 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.
5. 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.
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