White Chocolate Cheesecake

White chocolate cheesecake is a delicious version of a traditional favourite and the perfect vessel for fresh fruit – or more chocolate!

Yesterday I woke up with a sudden desire to bake a white chocolate cheesecake. I have no idea why this should happen – I’m not even all that fond of white chocolate and seldom cook cheesecake, but the idea wouldn’t go away. I trawled through my cookbooks until I found something basic to work with and then set about tweaking it a wee bit.

This recipe originally came from “5 of the Best” by Valli Little, an ABC delicious. cookbook and was originally for 2 10cm x 4cm springform pans. I’ve cut this down to suit one 20cm pan.

You do need to take a little bit of care not to over-bake this as it will colour quite quickly (like mine did). However, if you love the decadently full-bodied flavour of caramelised white chocolate, then that won’t bother you at all – mine was rich and very delicious.

Valli suggests serving with berries, mangoes and passionfruit pulp, but next time I make it I will swirl some dark chocolate ganache through it – I have been a slave to good quality dark chocolate for most of my life and find that it improves almost anything!!

lambsearsandhoney

White Chocolate Cheesecake

A simple cheesecake recipe that sets well because of the cocoa butter in the white chocolate. Try taking it up a notch by swirling dark chocolate through it.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 8 serves

Course: Dessert

Ingredients Method

Ingredients

  

1x2x3x?

• 30 gms butter, melted
• 110 gms whole wheat biscuits (cookies)
• 75 gms white chocolate
• 250 gms cream cheese
• 110 gms caster sugar
• 2 eggs
• 60 mls pouring cream
• 1/2 tsp vanilla paste

Method

 

1. Preheat oven to 160C. Grease 20cm springform pan, then line with aluminium foil.

Base

1. Crush biscuits to a fine crumb in processor, then combine with the melted butter.
2. Press into prepared pan, refrigerate for 20 minutes.

Filling

1. Grate the white chocolate finely, using food processor.
2. Combine with the remaining ingredients in processor, whiz for 40-50 seconds until smooth, then pour into refrigerated crust.
3. Bake at 160C for 35-40 minutes, or until the centre no longer wobbles. It will continue to cook as it cools.
4. Cool in oven, with door open, then refrigerate3-4 hours, until firm.
5. Decorate with fresh fruit or grated dark chocolate before serving.

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