There is one dessert I would pick above any other. Cheesecake.
I love cheesecake so much that I’ve been asked to stop bringing it to social occasions by friends as they are sick of eating it. I don’t eat a slice of cheesecake, I eat a quarter. This has to be the naughtiest but most gorgeous dessert ever!
Contrary to other homemade desserts, this something you can create quickly and easily but looks impressive and is, without a doubt, delicious. I was not disappointed by this recipe.
For the base:
150 g of digestive biscuits (crushed)
50 g of butter
25 g of dark chocolate
For the filling:
300 g of white chocolate
400 g of full fat cream cheese
150 ml of soured cream
1 tsp of vanilla extract
Preheat the oven at 160 degrees (140 fan oven) or gas mark 3.
Melt the butter and chocolate in a saucepan. Once melted stir in the crushed biscuits and press into the base of a 20 cm spring form tin that is lined with grease proof paper. Put this in the fridge to chill.
Break the white chocolate into pieces and melt using a bain marie. Whilst allowing the chocolate to cool, whisk the cream cheese and the eggs together in a large bowl, then adding the soured cream and whisking until smooth. Stir in the melted chocolate, it will become thick very quickly.
Pour the filling into the tin over the biscuit base, spreading it evenly. Bake for about 45 minutes until the middle of the cheesecake has just set and it is firm around the edge. Loosen the edge of the cheesecake from the tin using a pallet knife and leave to cool. Once significantly cooled remove from the tin and chill.
When ready to serve it can be dusted with cocoa powder or decorated with fruit.