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Warm white and dark chocolate cheesecake

Ed Baines from Great Food Live
Don't just relegate Ed Baines rich, textured cheesecake to the fridge - it's best eaten warm

Warm white and dark chocolate cheesecake

Method

1. Preheat the oven to 170C/gas 3.

2. Lightly grease a 20cm loose-bottomed round cake tin with butter.

3. Melt the butter and stir in the cocoa powder, making sure it dissolves. Tip in the crushed biscuits and mix thoroughly, then press the mixture down into the base of the tin and chill in the fridge while you make the filling.

4. Whisk the egg yolks and sugar together until the mixture is thick and creamy. Stir in the ricotta, ground almonds and Amaretto or brandy. Mix gently and when all the ingredients are incorporated, fold in the whipped cream.

5. Now mix half the mixture to the cooled, melted white chocolate and stir the cocoa powder into the other half. Whisk the egg whites until they are stiff, and mix a tablespoon of this into each mixture to loosen it slightly. Now divide the rest of the egg white between the two mixtures and fold in gently.

6. Spoon the white chocolate mixture onto the biscuit base, leaving gaps for adding the dark chocolate mixture. Using a skewer, create a swirled effect with the two colours.

7. Bake in the oven for 1½ hours until the cheesecake is cooked. Leave in the tin for 10 minutes before transferring to a serving plate. Sift a little cocoa powder over the top followed by a light sprinkling of icing sugar.

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Serves: 8

Prep: 30 min
Cook: 1 hr 30 min

Ingredients

For the base

80g Butter, diced, plus some extra for greasing
1 tbsp Cocoa powder
225g plain chocolate digestive biscuits, crushed into crumbs

For the filling

2 Eggs, separated
80g caster sugar
250g Ricotta cheese
50g ground almonds
2 tbsp Amaretto, or brandy
150ml double cream, whipped
80g white chocolate, melted
25g Cocoa powder