White & Dark Chocolate Cheesecake

• servings: Makes a 9 inch round cak
• total time: Overnight

Ingredients

FOR THE CAKE

200g biscuit (or graham cracker) crumbs

1 tbsp sugar (I tend to use light or dark brown sugar, but granulated works as well)

1 tbsp cocoa powder

30g unsalted butter, melted

FOR THE FILLING

500g full fat cream cheese

120g granulated sugar

120g/ml heavy cream

4 eggs

200g white chocolate, melted

FOR THE TOPPING

300g/ml sour cream

100g dark chocolate, melted

Directions

Preheat the oven to 350°F/325°F convection. Line a loose-based (springform) 9 inch cake tin with baking parchment.

Mix the biscuit crumbs, sugar and cocoa powder together in a bowl, pour over the melted butter and stir to combine.

Tip the mixture into the cake tin and spread around to cover the entire base lightly. Flatten a little but don't compress it too much; if you do, you will create a very dense base that is hard to cut through.

Bake for 10 minutes, then remove from the oven to cool. This allows the base to dry a little so it can absorb some of the moisture from the cheesecake.

Melt the chocolate using a pot of steaming water.

Use a mixer with a paddle attachment (or a large spoon, if making by hand) to make the filling. Don't use a whisk, as it will simply aerate the mixture, which will then collapse after baking.

Place the cream cheese, sugar and cream in the mixer bowl.

Mix at a medium speed until well combined, then add the eggs one at a time.

Finally, pour in the melted chocolate and mix to combine.

Pour the filling onto the baked base and return the tin to the oven to bake for about 25-30 minutes.

Remove from the oven and allow to rest and cool for 10 minutes.

While it cools, make the topping. Mix the sour cream with the warm melted dark chocolate until you have a smooth paste.

Pour over the top of the baked cheesecake, making sure not to pour it all in one spot as it may sink in.

Then use the back of a spoon or a small spatula to spread it evenly to cover the filling.

Return to the oven for a final 10 minutes.

Remove and cool in the fridge overnight or for at least 6 hours before cutting and eating.

Notes

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer