Ingredients

Step by step

1. Lightly grease and line the base and sides of a 23cm round springform tin. Preheat the oven to 180°C, fan 160°C, gas 4.
2. Put the milk and butter into a small pan. Warm gently until the butter has melted, then remove from the heat. Tip the soft cheese into a large mixing bowl and, using a balloon whisk, gradually add the milk mixture until combined.
3. Sift in the flour and cornflour and mix in; add the lemon juice and egg yolks and mix until smooth.
4. In a clean bowl, whisk together the egg whites and cream of tartar. Beat in the sugar to make a shiny meringue that holds soft peaks. Using a large metal spoon, fold the egg whites into the egg yolk mixture a third at a time, taking care not to knock out the air.
5. Place half the mixture in a separate bowl, sift in the cocoa powder and fold it in carefully.
6. Using a large metal spoon, place 2 spoonfuls of the white mixture in the centre of the lined tin in a neat circle. Let it spread slightly without disturbing the tin, then place 2 spoonfuls of the chocolate mixture on top. Again, let it spread, then keep alternating the mixture until it is all used up and the mix has spread to the edges – about 3 bands of each.
7. Carefully place the tin in the oven and bake for 35-40 minutes until pale golden and just firm to the touch. If it feels wobbly, return it to the oven for a few more minutes.
8. Allow the mixture to cool in the tin; it might crack a little, but this will be covered by icing. When cool, remove from the tin, and chill until ready to decorate.
9. For the chocolate bark, if using, cut a strip of baking paper 10cm wide and about 36cm long, and lay it on a tray or board. Put the dark and white chocolates in separate heatproof bowls over gently simmering water and allow to melt. Spoon each type into a small piping bag and snip off the end (or just use a teaspoon). Drizzle back and forth across the width of the paper, ensuring there are no big gaps. Chill until needed.
10. For the ganache, put the dark chocolate, cream and syrup into the bowl you used to melt the dark chocolate, and melt as before. Stir until smooth.
11. For the topping, place the soft cheese, double cream and icing sugar in a small bowl and whisk until spreadable, then spread and swirl over the top and sides of the cheesecake. Using a teaspoon, drizzle the melted chocolate ganache over the top to make a zebra-style pattern. Using a knife dipped in boiling water, cut the chocolate bark in half lengthways to make 2 long strips, then break it into shorter pieces and press around the outside of the cake.