White Chocolate Cheesecake
23 Jan, 2010
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 adapting it for my favourite kitchen gadget – the Thermomix.
This recipe came from “5 of the Best” by Valli Little, an ABC delicious. cookbook and was originally for 2 10cm x 4cm springform pans. 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!!
My smallest springform was 18cm x 9cm so I extended the cooking time vaguely – this could do with some fine tuning as mine was a little over-done.
- 30 gm butter
- 110 gm Granita biscuits
- 75 gm white choc bits
- 250 gm cream cheese
- 110 gm caster sugar
- 1 egg
- 60 ml thin cream
- – grate chocolate speed 8/5 seconds, add rest of ingredients and whizz speed 5/15 seconds.
- Pour over refrigerated crust and bake in 160C preheated oven for 35 minutes. Turn off oven and allow to cool, then refrigerate until firm.
- Crush biscuits into fine crumbs using a food processor, or put them in a plastic bag and bash them to bits with a rolling pin.
- Melt the butter and add to crumbs, combining well.
- In Thermomix – melt butter at 70C/speed 1 for 1 minute, add biscuits, crush and mix speed 5/5 seconds.
- Press into prepared pan and refrigerate for 10 minutes.[br]
- Grate the chocolate finely, add to the rest of the ingredients and combine well.
- In Thermomix – – grate chocolate speed 8/5 seconds, add rest of ingredients and whizz speed 5/15 seconds.
- Pour over refrigerated crust and bake in 160C preheated oven for 35 minutes.
- Turn off oven and allow to cool, then refrigerate until firm.