Tuxedo cheesecake

This rich and decadent cheesecake makes an irresistible and elegant dessert that’s perfect for summer dinner parties.

This rich and decadent cheesecake makes an irresistible and elegant dessert that’s perfect for summer dinner parties.

Tuxedo cheesecake

Preparation time: 30 mins plus chilling Baking time: 1 hour Serves 8-10 For the base: 200g digestive biscuits 65g butter, melted For the filling: 500g cream cheese 200ml soured cream 3 large eggs 175g caster sugar 1 tsp vanilla extract For the topping: 75g butter 150g dark chocolate 2 tbsp golden syrup 1 Grease the base and sides of a 20cm loose bottomed cake tin then preheat the oven to 160˚C/Gas mark 3. For the base, crush the digestive biscuits into fine crumbs using either a food processor or by placing the biscuits in a zip lock bag and crushing with a rolling pin. 2 Transfer the biscuit crumbs to a large bowl, pour in the melted butter and stir until fully combined. Tip the biscuit mixture into the prepared tin and press down evenly with the back of spoon. 3 For the filling, blitz the cream cheese, soured cream, eggs, caster sugar and vanilla extract together in a food processor until fully combined. Pour carefully over the biscuit base and bake for 1 hour until the cheesecake has just a slight wobble in the centre. Remove from the oven and allow to cool for a minimum of 4 hours, ideally overnight in the fridge. 4 For the topping, melt the butter, chocolate and golden syrup in a pan over a gentle heat stirring until fully combined and smooth. Set to one side and allow to cool for 30 minutes. 5 Carefully remove the cheesecake from the tin and place on a serving plate. Pour the cooled topping mixture on top of the cheesecake and spread carefully using a knife.

Related recipes


More in Baked Cheesecakes


Click here to sign up to our newsletters!

Click here to sign up to our newsletters!