This rich and decadent cheesecake makes an irresistible and elegant dessert that’s perfect for summer dinner parties.
Tuxedo cheesecakePreparation 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.
Content continues after advertisements