I made this cake recently, for a friend’s birthday, and it was a bit hit. We managed to make it stretch to feed 20 people, but we could easily have devoured it between 10 of us. I found the recipe in a Norwegian magazine last year, and have been dying to make it since I saw its photo. It takes a while to make, because of the long baking time it requires, and because it needs to cool down completely before the glazing is added. But it is definitely worth the wait.
Serves 10 to 12
300g biscuits (I used gluten free bourbon biscuits)
800g cream cheese
500g dark chocolate
150ml double cream
100g white chocolate (I used Green & Black's)
1 tablespoon butter
chocolate buttons for decoration
Crush the biscuits in a food processor, melt 70g butter and add this to the biscuits. Press the biscuit mixture into a 20cm cake ring, and place it in the freezer for 15 minutes.
In the meantime, mix sugar and cheese until you have a smooth mixture. Whisk in the eggs, but don’t whisk to heavily at this point.
Break up the dark chocolate and melt it slowly with 100ml cream in a thick-bottomed saucepan. When it is fully melted, add it to the cream cheese mixture. Mix well until it is smooth and even, and pour it onto the base which you have retrieved from the freezer.
Bake the cake in the oven on 130oC for 20 minutes, then reduce the heat to 120oC for 30 minutes, and then finally bake it on 100oC for 90 minutes. Turn the oven off and open the door. Leave the cake to cool in the oven until it is at room temperature.
Break the white chocolate and melt it slowly with 50ml cream and a tablespoon of butter in a thick-bottomed saucepan. Stir until it is even and smooth. Pour it over the cheesecake, and leave the cake somewhere cool for a couple of hours.
Remove the cake ring, and decorate with chocolate buttons.