Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

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

  • Oven Temp: 140c (fan)/160c/Gas Mark 3.
  • Crush the digestive biscuits to crumbs and add the melted Stork Baking Liquid stirring well to combine thoroughly.
  • Tip the mixture into the base of an 8” springform deep tin and press down evenly using the back of spoon.
  • In the bowl of a food processor place the cream cheese, soured cream, eggs and golden caster sugar.
  • Blitz until the mixture is evenly combined.
  • 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.
  • Allow to cool for a minimum of 4 hours, ideally overnight in the fridge.
  • Prepare the topping.  Melt the Stork tub, chocolate and golden syrup in a pan over a gentle heat stirring until fully combined.
  • Set to one side and allow to cool for 30 minutes.
  • Carefully remove the cheesecake from the tin and set onto a serving plate.
  • Pour the cooled chocolate mixture over the top and spread carefully using a knife.
  • Serve.