Discover the history of Haigh's, founded on May 1st 1915 by Alfred E Haigh in Adelaide, South Australia.
We are Australia's oldest family-owned chocolate maker making fine chocolates from the cocoa bean since 1915.
We are a proud supporter of a number of community projects and environmental causes including UTZ and the Bilby.
At Haigh’s Chocolates we have a longstanding commitment to support the community through a number of key activities such as sponsorship, donations, fundraising and partnerships.
Keep up with the latest happenings at Haigh's. Learn about our latest product releases, news, special promotions and competitions.
We offer exciting career opportunities across Manufacturing, Retail and Corporate areas of our business; discover current opportunities including seasonal work.
- 2 cups raw almonds
- ¼ cup golden caster sugar
- 60g unsalted butter, melted
- 1 teaspoon vanilla extract
- 200g Haigh’s White Chocolate Strawberry Block, roughly chopped
- 250g cream cheese, diced
- 500g ricotta cheese
- ½ cup sour cream
- 1/3 cup raw caster sugar
- 1 teaspoon vanilla bean paste
- 2 teaspoons lemon zest
- 3 eggs, lightly beaten
- 1 punnet strawberries, hulled and quartered
- 1 tablespoon lemon juice
- 2 teaspoons honey
- ½ lemon, zested
- 2 teaspoons baby mint leaves
- Preheat oven to 180°C (160°C fan-forced). Lightly grease a 24cm round spring-form tin and line the base with baking paper. Place on a baking tray.
- Place almonds and sugar in a food processor, pulsing until mixture resembles a fine crumb. Add melted butter and vanilla extract, pulsing until mixture is well combined and starts coming together.
- Spoon almond mixture into prepared tin, pressing firmly and evenly into the bottom of the tin. Place tin in preheated oven, bake for 15 minutes. Remove tin from oven, allow to cool. Reduce temperature to 150°C (140°C fan-forced).
- Place Haigh’s chocolate in a bowl over a saucepan of simmering water. Leave to stand for 5 minutes, stirring occasionally until melted.
- Place cream cheese, ricotta, sour cream, sugar, vanilla and zest together in a food processor and blend until mixture is smooth. Add eggs one at a time, blending until well combined.
- Add melted chocolate, stirring until combined. Pour mixture over cooled almond crust, smoothing top with a spatula. Return tin to oven for 1 hour, or until just set. There should still be a slight wobble, which will firm up as the cheesecake cools. Turn oven off and allow to cool with the door ajar for 1 hour to help prevent cracking. Allow cheesecake to cool completely before covering with plastic wrap and refrigerating overnight.
- To serve, prepare the topping by combining strawberries, juice and honey together, stirring gently to combine. Leave to stand for 10 minutes, to allow flavours to infuse and juices to be released.
- Carefully remove cheesecake from tin and place on a serving platter. Spoon over the strawberry mixture and scatter the zest and mint leaves over the top.