Dark and light cheesecake

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By Jason Henderson, head chef at Knock Castle Hotel and Spa, Crieff.

Ingedients

875g cream cheese, cubed

150g egg yolks

250g caster sugar

600ml double cream

225g egg whites

300g dark chocolate

325g white chocolate

250g digestive biscuits, crushed

100g butter

1 punnet fresh strawberries

6-8tbsp strawberry coulis

Method

In a large bowl beat the cream cheese, egg yolks and 100g of caster sugar until smooth and fluffy. Gradually add the cream, mixing until well incorporated.

In another bowl, beat together the cream cheese, egg yolks and 100g of the caster sugar until smooth and fluffy. Gradually add the cream, mixing until well incorporated.

In a separate bowl, whisk the egg whites until foamy and gradually add the remaining 150g of caster sugar, whisking until a stiff meringue is formed. Fold the meringue into the cream cheese mixture and set aside.

Melt both chocolates separately in heatproof bowls set over saucepans of gently steaming water, or in a microwave oven. Combine half the cheese mixture with the dark chocolate and half with the white chocolate, mixing gently but thoroughly. Set aside.

Melt the butter and stir it into the crushed digestive biscuits. Put a sheet of parchment paper on a baking sheet and sit the tart rings on top. Divide the biscuit mixture among the rings and press down firmly to form a base 1cm thick.

Put the chocolate mixtures in separate jugs, then pour them at the same time into the prepared rings so that half of each one is white and the other half is dark. Put in the fridge to set.

To serve, warm the outside of the tart rings with a hot cloth and carefully lift off the rings. Garnish the cheesecakes with fresh strawberries and the coulis before serving.