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,

CHOCOLATE BISCUIT BASE 80g dark or milk chocolate, chopped finely 40g butter, chopped 250g chocolate flavoured 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. 7 To serve, decorate the cheesecake with berries and chocolate curls.

Cheesecake suitable to freeze. Chocolate suitable to microwave.