DONNA’S CHOCOLATE AND VANILLA BRÛLÉE CHEESECAKE

Hands-on time 30min, plus cooling and chilling. Cooking time about 1hr 10min. Serves 10

◆ 350g (12oz) chocolate

biscuits, we used Bourbons ◆ 40g (1½oz) ground

almonds ◆ 100g (3½oz) unsalted

butter, melted for the filling ◆ 500g (1lb 2oz) full-fat

cream cheese ◆ 350g (12oz) ricotta ◆ 225g (8oz) caster sugar ◆ 4 large eggs ◆ 2tsp vanilla extract ◆ 200g (7oz) dark chocolate,

melted and cooled slightly ◆ 2tsp cornflour to finish ◆ 50g (2oz) granulated sugar

1 Line the base of a 20.5cm (8in) round springform tin, approximately 6.5cm (2½in) deep, with baking parchment. Whizz the biscuits and almonds in a food processor to coarse crumbs. Add butter and whizz to combine. Empty into the tin and press into the base and up the sides of the tin using the back of a spoon. Chill for 30min. 2 Preheat oven to 170°C (150°C fan) mark 3. To make the filling, pulse the cream cheese, ricotta and sugar in the cleaned food processor until smooth. Scrape down the sides of the bowl, add the eggs and ½ the vanilla; whizz for 1min. Transfer ⅔ of the filling to a large bowl and set aside. Add the chocolate to the remaining filling in the processor and whizz to combine. 3 Pour chocolate mix on to the chilled base and smooth the top. Mix cornflour and remaining vanilla in a small bowl. Add the cornflour mixture to the remaining filling and mix well. Gently

spread into the tin and smooth the top. Bake for 1hr-1hr 10min or until the edges are just set and the centre still has a slight wobble. Turn the oven off and leave to set in the oven with the door closed for 20min.

4 Allow to stand at room temperature for 30min, then chill for 2-3hr. Carefully remove the tin and transfer to a cake stand or plate. To finish, sprinkle with the granulated sugar and caramelise using a kitchen blowtorch. PER SERVING 697cals, 13g protein, 42g fat (24g saturates), 65g carbs (52g total sugars), 2g fibre

◆ Recipe taken from Modern Baking by Donna Hay (4th Estate), out 18 October