Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Tuxedo Cheesecake

Cooking time: 
1-2 hours
makes 1 x 8" cheesecake
Preparation time: 
15-30 minutes
  • 300g digestive biscuits, crushed
  • 100g Stork tub, melted
  • 500g cream cheese
  • 200ml soured cream
  • 3 eggs, large
  • 175g Billington’s Golden Caster Sugar
  • 1 tsp vanilla extract
  • 75g Stork packet
  • 150g Dark Chocolate
  • 2 tbsps golden syrup
  • Scales, Oven thermometer, 8” deep springform tin, rolling pin, large plastic sandwich bags, spoon, pan, food processor, tin foil, palette knife
  1. Oven Temp: 140c (fan)/160c/Gas Mark 3.
  2. Crush the digestive biscuits to crumbs and add the melted Stork Baking Liquid stirring well to combine thoroughly.
  3. Tip the mixture into the base of an 8” springform deep tin and press down evenly using the back of spoon.
  4. In the bowl of a food processor place the cream cheese, soured cream, eggs and golden caster sugar.
  5. Blitz until the mixture is evenly combined.
  6. Pour carefully into the tin over the prepared base and bake in the oven for 1 hour until the cheesecake has just a slight wobble to the centre. Remove from the oven.
  7. Allow to cool for a minimum of 4 hours, ideally overnight in the fridge.
  8. Prepare the topping. Melt the Stork tub, chocolate and golden syrup in a pan over a gentle heat stirring until fully combined.
  9. Set to one side and allow to cool for 30 minutes.
  10. Carefully remove the cheesecake from the tin and set onto a serving plate.
  11. Pour the cooled chocolate mixture over the top and spread carefully using a knife.
  12. Serve.

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