White chocolate and cardamom cheesecake

Serving size: 4
Preparation time: 30 minutes
Cooking time: 10 minutes

250g digestive biscuit
80g salted butter
50g stem ginger – chopped
25g muscovado sugar
300g cream cheese
100ml milk
80g white chocolate
75g caster sugar
¼ teaspoon of ground cardamom
Small splash of vanilla essence
200g 70% dark chocolate
4 fresh eggs
100g caster sugar
150ml whipping cream
Pinch of ground chilli powder

Featured in:
February 2014

Place the ingredients for the cheesecake base in a blender and mix for 10 seconds. Divide between 4 stainless steel rings and press well to make the base.

For the mousse:
Place the milk in a pan and heat gently. Add the chilli and the chocolate and gently mix and keep warm, in a bain marie until needed.

Put the sugar with 50ml of warm water in a deep based pan and melt on medium heat – do not let it colour.

Divide the egg yolks from the whites and whip the whites until stiff. Place the yolks in a bowl and gently pour in the warm sugar, whisking vigorously until pale and fluffy. Gently fold in the melted chocolate and mix well. Fold in the egg whites and refrigerate for at least 4 hours.

To make the cheesecake mix, place the cream cheese in a mixer bowl with the vanilla and cardamom. Whisk for 1 minute. Heat the milk in a pan with the sugar and add the white chocolate – mix well. Pour the chocolate into the cream cheese mix and whisk well.

Pour in the 4 rings and refrigerate for at least 4 hours.

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