White chocolate cheesecake

SERVES 12 PREP AND COOK TIME 1 HOUR 20 MINUTES (PLUS COOLING AND REFRIGERATION TIME)

180g white chocolate, chopped finely 250g sour cream

2 teaspoons vanilla bean paste

1kg cream cheese, softened, chopped

½ cup (110g) caster sugar

4 eggs, separated

2 tablespoons caster sugar, extra fresh berries and white chocolate curls, to decorate

CHOCOLATE BISCUIT BASE

80g dark or milk chocolate, chopped finely

40g butter, chopped

250g chocolate ripple biscuits

1 Place chocolate in a small heatproof bowl, spoon over sour cream. Microwave on high power (100%) for 2 minutes, stirring halfway. Whisk until

smooth; add vanilla bean paste. Cool to room temperature (see Test Kitchen tips).

2 Preheat oven to 150°C (130°C fanforced). Grease a 25cm springform pan; invert base. Line the side of the pan with baking paper.

3 CHOCOLATE BISCUIT BASE Combine chocolate and butter in a medium bowl; microwave on medium (50%) power for 60 seconds. Stir until smooth. In a food processor, process the biscuits until fine crumbs. Add to dark chocolate mixture in bowl, stir to combine. Press the biscuit mixture over base firmly.

4 Beat cream cheese and sugar in a large bowl of an electric mixer for about 5 minutes or until smooth and creamy. Add egg yolks one at a time, beating until just combined between additions. Beat in white chocolate mixture.

5 Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add the extra sugar, beating until dissolved. With a large balloon whisk, fold the egg white mixture into cream cheese mixture.

6 Bake for 40 minutes or until top is set but the middle still has a wobble. Turn off the oven and cool with the door open. Refrigerate for 6 hours or overnight.

8 To serve, decorate the cheesecake with berries and chocolate curls. Cheesecake suitable to freeze. Chocolate suitable to microwave.