Ingredients
For the base
- 2 tbsp cocoa powder
- 75g unsalted butter, melted
- 150g digestives, crushed
- 50g caster sugar
- 2 x 100g bars white chocolate
- 3 tbsp warm water
- 600g good quality cream cheese
- 75g caster sugar
- Grated zest of ½ unwaxed orange
- Grated zest and juice of ½ unwaxed lemon
- ½ teaspoon vanilla essence
- 2 large free range eggs
- Plain chocolate shavings or cocoa
Method
Heat the oven to 150°C/gas mark 2 and grease and base-line
a 23cm springform tin. Sit the tin on a baking sheet ready to fill
later.
For the base, mix the cocoa powder with the melted butter then stir in the biscuit crumbs and the sugar. When thoroughly combined tip the mixture into the tin and, using the back of a spoon, press firmly onto the base and about 2cm up the sides. Chill until needed.
For the filling, break up the white chocolate and place in a bowl with the water. Set over a pan of just simmering water and allow to melt. Remove the bowl from the heat, stir gently and leave to cool until needed.
Put the cream cheese, sugar, orange zest, lemon juice and zest, vanilla and eggs into the bowl of a food processor. Run the machine until the mixture is very smooth, scraping down the sides from time to time. Add the melted chocolate and run the machine until thoroughly combined.
Pour the mixture onto the chilled base, then transfer the tin (on the baking tray) to the preheated oven and bake for 40 minutes. Once cooked turn off the oven but do not remove the cheesecake, and leave to cool for an hour.
Then remove the tin, leave to cool completely and cover and chill overnight. When ready to serve, run a round-bladed knife inside the tin to loosen the cheesecake then unclip the tin. Decorate with plain chocolate shavings or dust with cocoa. Store in an airtight container in the fridge and eat within 4 days.
