Club Dualit

Dualit Product Recipe:

White Chocolate Cheesecake

Serves 16 Prep Time 25 mins Cooking Time 150 mins

Rich and luscious, this cheesecake combines dark and white chocolate, and a small slice goes a long way!
Cheesecake generally appeals to all the family and this has the added enticement of chocolate to make it a winner for birthdays and special occasions.
Serve with Fresh Raspberry Sauce  and/or Hot Chocolate Sauce.

250g plain chocolate digestive biscuits
80g butter, melted
300g white chocolate
200ml double cream
400g soft white smooth, full fat cream cheese, e.g. Philadelphia
3 eggs, whisked with a fork
50g caster sugar
3 lemons: grated zest from 3, and the juice from one

You will need a 20cm springform cake tin lined with baking parchment and a roasting tray in which it will sit. Wrap the base and sides of the tin with clingfilm, followed by foil to render it waterproof.

Preheat the oven, for 180ºC/Gas Mark 4
Using the Inner Dualit Bowl fitted with the Chopping Blade, whiz the biscuits until crumbly. Pour in the butter and whiz briefly to a fine crumb. Tip the mix into the cake tin and press down firmly to cover the base. Smooth and flatten the surface with the spatula.

Bake for 15 minutes, leave to cool.

Turn the oven down to 140ºC/Gas Mark 1

Break the chocolate into small pieces and put into the Small Dualit Bowl fitted with its Chopping Blade. Pulse once or twice then whiz to chop into little fragments. Tip into a large mixing bowl.

Heat the cream in a pan until boiling, and pour over the chocolate. Stir until completely melted and then leave to cool a little – but keep it runny.

Into the Large Dualit Bowl, fitted with its Chopping Blade, put the cream cheese, eggs, caster sugar, lemon zest and juice, and whiz until smooth. Add the white chocolate cream mixture and whiz briefly until thoroughly amalgamated. Pour into the cake tin.
Place the tin in the roasting tray and put in the oven. Pour hot water (use a kettle) gently into the roasting tin to come at least halfway up the side of the cake tin. Cook for just under an hour. Open the door of the oven and leave the cheesecake to cool for 1-2 hours.

Take out of the roasting tin, remove the wrapping and chill in the fridge.

To serve, gently take the cake out of the springform tin and cut into thin slices.

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