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!!
White Chocolate Cheesecake
- 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
- Preheat oven to 160C. Grease 20cm springform pan, then line with aluminium foil.
- Crush biscuits to a fine crumb in processor, then combine with the melted butter.
- Press into prepared pan, refrigerate for 20 minutes.
- Grate the white chocolate finely, using food processor.
- Combine with the remaining ingredients in processor, whiz for 40-50 seconds until smooth, then pour into refrigerated crust.
- Bake at 160C for 35-40 minutes, or until the centre no longer wobbles. It will continue to cook as it cools.
- Cool in oven, with door open, then refrigerate3-4 hours, until firm.
- Decorate with fresh fruit or grated dark chocolate before serving.