Choc Star Soft Cheese Gateau
1 hr 30 min.
Pre-heat the oven to 150°C | 300F | gas 2. Line a 23 cm | 9 inch springform cake tin.
Combine the melted butter and crushed biscuit to form a mixture with the consistency of wet sand and pack into the base of the cake tin to form the base. Chill in the fridge.
Meanwhile, melt the white chocolate in a heatproof bowl over a pan of gently simmering water. When melted, fold in the crème fraiche until smooth.
In another bowl, beat the cream cheese until smooth and then beat in the eggs one at a time followed by the egg yolks one at a time.
Fold the white chocolate and crème fraiche mixture into the cream cheese mixture and finally fold in the blackberries. Pour into the chilled cake tin over the biscuit base.
Tap the side of the tin to release any trapped air bubbles. Bake for 50-60 minutes until the middle is
Remove from the oven when ready and let the cheese cake come down to room temperature before chilling in the fridge, preferably overnight before serving.