Wendy's Kitchen Table

This divine baked cheesecake is a slice of heaven on a plate! 

 

INGREDIENTS
375g butternut biscuits
60 g cocoa powder
125g unsalted butter, melted
1 eggwhite
500g cream cheese
100g caster sugar
3 eggs
2 tablespoons cornflour
1 tsp vanilla extract
300g sour cream
200g white chocolate, melted, cooled
140g dark chocolate, chopped
70ml cream

 

METHOD
Pre-heat oven to 150˚C. Grease a 22 cm springform cake tin with cooking oil spray, then line base and side with baking paper. Put biscuits and cocoa in a food processor. Pulse until mixture resembles breadcrumbs. Add melted butter and egg white and pulse until combined.
Press biscuit mixture into base and up the side of the prepared tin. Put in freezer for 10 minutes to firm up.
Put cream cheese, sugar, eggs, cornflour and vanilla extract in a food processor and pulse until smooth, scraping down side of bowl several times. Add sour cream and process for 30 seconds. Add white chocolate and process for 2 minutes until smooth.
Pour white chocolate mixture into tin. Put tin in a baking dish and fill with water to come halfway up the sides of tin. Bake for 1 hour. Remove tin from water bath. Set cheesecake aside in tin to cool completely.
Put dark chocolate and cream in a small saucepan. Heat, whisking, over a medium heat until smooth. Pour into tin and put in fridge to set overnight. Release cheesecake from tin, slice and serve.