Burnt White Chocolate Cheesecake

Burnt White Chocolate Cheesecake - its delicious - try

Burnt White Chocolate

chop two bars of white chocolate into small pieces, pop on a non stick baking tray with baking paper, and bake in an oven 110 degrees for 1-1 1/4 hours. Stir the chocolate every 10-15 minutes with a spatula. It will melt then turn grainy but bear with as it will go dark and smooth and silky and like caramel, and yummy. Scape it on a plate and let it cool completely.

Serves 10-12

loose bottom cake tin 20cms

450g milk chocolate digestive biscuits - crushed

150g melted butter

350g burnt white chocolate (see above)

600g cream cheese

120g caster sugar

180g creme fraiche

1 tsp vanilla extract

2tbsp cornflour

3 eggs

Fruit to serve with a sprig or two of mint.

Mix the biscuits and butter together. Grease the cake tin, line the bottom with greaseproof paper. Press the mix into the tin and work it up the sides. Chill for 30, or more minutes

Take half the burnt white chocolate and melt over a simmering water in a bowl or in the microwave. Mix the cream cheese, sugar, creme fraiche and vanilla essence together. In another bowl, mix the cornflour and one egg until smooth, then add the remaining eggs. Beat into the cream cheese mix and then add the burnt chocolate that you have just melted. Heat the oven to 150 degrees, fan.

Take the biscuit mix out of the fridge, and pour this mix into the base. Bake in the oven for 1 hour - 1 1/4 hours until the sides are firm but centre is a little bit wobbly. Turn the oven off with the door ajar and leave for 2 hours. Once completely chilled, pop in the fridge overnight.

Remove from the fridge around 30 minutes before serving and pop on a cake stand. Gently heat the remaining burnt white chocolate in a heatproof bowl over hot water or gently in the microwave. In a small pan, gently heat the double cream and pour into the white chocolate. Stir and pour over the cheesecake.

Add raspberry or strawberries with a spring of mint.

Its scrummy