White chocolate cheesecake

White chocolate cheesecake
This is a classic to rival even Lindy’s world-famous cheesecakes in New York, in my opinion. A dark
chocolate crumb base topped with a rich and creamy white chocolate filling. The orange and lemon
zests, along with the slight saltiness of the cream cheese give a real tang to avoid any cloying.
 

For the base

2 tablespoons Divine cocoa

75g unsalted butter, melted

150g digestives, crushed

50g caster sugar

For the filling

2 x 100g bars Divine white

chocolate

3 tablespoons warm water

600g good quality cream cheese

75g caster sugar

grated zest of 1/2 unwaxed orange

grated zest and juice of 1/2

unwaxed lemon

1/2 teaspoon vanilla essence

2 large free range eggs

To finish

Divine plain chocolate shavings or

cocoa

23cm springclip tin, greased and

base-lined, set on a baking tray

Heat the oven to 150C/300F/Gas 2.

Make the base first: mix the cocoa with the melted butter then stir in

the biscuit crumbs and the sugar. When thoroughly combined tip

the mixture into the tin and, using the back of a spoon, press firmly

onto the base and about 2cm up the sides. Chill until needed.

Break up the white chocolate and melt gently with the water (see

page 16). Remove the bowl from the heat, stir gently and leave to

cool until needed. Put the cream cheese, sugar, orange zest, lemon

juice and zest, vanilla and eggs into the bowl of a food processor.

Run the machine until the mixture is very smooth, scraping down

the sides from time to time. Add the melted chocolate and run the

machine until thoroughly combined. Pour the mixture into the chilled

base, then set the tin (on the baking tray) into the heated oven and

bake for 40 minutes. Once cooked turn off the oven but do not

remove the cheesecake and leave to cool for an hour. Then remove

the tin, leave to cool completely then cover and chill overnight.

When ready to serve, run a round-bladed knife inside the tin to

loosen the cheesecake then unclip the tin. Decorate with plain

chocolate shavings or dust with cocoa.

Store in an airtight container in the fridge and eat within 4 days.

Photo by Lisa Barber for divine chocolate.

Serves
8-12

Main ingredients
Chocolate, Cheese

Recipe Type
Cakes & Baking, Dessert, Entertaining, Cheesecake

Level of Difficulty
Easy

For more recipes and to buy Divine visit www.divinechocolate.com

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