decadent choc cheesecake
Polish off this posh pudding
takes 1hr 10MIN serves 8-10
300g shortbread biscuits
50g butter, melted
150g white chocolate, chopped for the filling 600g full fat cream cheese
8tbsp double cream
200g bitter chocolate, chopped
4tbsp cocoa powder
100g caster sugar
4 eggs, plus
2tsp vanilla extract Lightly whipped double cream, to serve
1 Preheat the oven to 150°C/130°C fan/gas 2. Place the biscuits in a large food bag and bash with a rolling pin until they resemble breadcrumbs. Mix with the melted butter and chocolate, then spoon into a 23cm round springform tin. Bake for 10min.
2 Beat the rest of the ingredients together. Spread over the top of the biscuit base, level with a spoon. Bake in the oven for 45min until lightly set.
3 When completely cool, chill in the fridge for 1hr, then serve with cream.