White chocolate cheesecake
MAKES 1 LARGE CHEESECAKE
SERVES 8–12
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. 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.