About this recipe:This is a real showstopper! A very impressive looking dessert which just requires a bit of time; other than that, it's very easy. I've been very generous with the timings because you really can't rush doing the three layers, and while you could get away with chilling the cooked cheesecake for about 4 to 5 hours, overnight is better. I used strawberries for the top fruit layer, but any fruit could be used. Enjoy! xx
Preheat the oven to 180 C / Gas 4. Take a 20cm loose-bottomed or springform cake tin and butter or lightly oil the base.
For the base, put the crushed biscuits in a bowl with the demerara sugar and the melted butter. Mix thoroughly and press into the base of the cake tin. Put the cake tin in the fridge while you prepare the cheesecake mixture.
Put all the cream cheese in a large bowl, add the caster sugar and mix very thoroughly. I use a handheld electric mixer. Now, add the eggs one at a time and continue to mix. The mixture should be very smooth.
Divide the cream cheese mixture equally into three.
Take one portion and add the 56g of melted dark chocolate (which has been slightly cooled). Take care to blend thoroughly.
Take the cake tin out of the fridge and pour the chocolate mix over the biscuit base. Smooth until evenly spread. Put the cake tin IN THE FREEZER for 10 minutes.
When the time is up, take another portion of the cream cheese mixture and add the vanilla extract. Mix thoroughly and pour this on top of the chocolate mix. Put the cake tin back into the freezer for a further 10 minutes.
Nearly there!! Now, when the time is up, add the strawberries (blended to a pulp) to the last portion of cream cheese mix. Stir thoroughly and don't worry if this mix seems a bit runny. Pour the strawberry mix on top of the vanilla and smooth over.
Now carefully put the tin into the middle shelf of your oven and bake for 50 to 55 minutes. The cheesecake should have come away from the sides of the cake tin but the centre should still have a little "wobble".
Turn the oven off, but leave the cheesecake in the oven to cool completely. This will prevent the top of the cheesecake from cracking.
When completely cold, take from the oven and run a thin-bladed knife around the edge of the cheesecake. Now place the cake tin in the fridge for a good 4 to 5 hours but preferably overnight.
When ready to decorate and serve, carefully remove the cheesecake by either releasing the springform tin or pushing up the base of the cake tin. Place the cheesecake on a serving plate.
Decorate however you wish! I've used shavings of white chocolate, but you could use fresh fruit, whipped cream, whatever your preference.
Definitely one to make the day before you need it! Let it rest overnight in the fridge in the cake tin and decorate it when you're ready to serve.
Don't be put off by the 13 steps to make this. I've broken it down into stages so you can see that you need time and patience rather than technical skills.