White Chocolate Cheesecake
This is a lovely baked cheesecake for serious cheesecake lovers. There is nothing to detract from the sublime flavor and texture. No topping, no fruit, not even a biscuit base. For me, its perfect plain, but If you’re feeling extravagant, you could serve it with a drizzle of Pennysmenu Raspberry Coulis.
White Chocolate Cheesecake Recipe
200g white chocolate
450g cream cheese (room temperature)
¼ cup caster sugar
3tsp lemon zest
1 ½ tbs lemon juice
2 cups sour cream
1 cup pure cream
Pinch of salt
Pre-heat oven to 180°.
Grease and line a 20cm spring form tin. Wrap the outside of the tin with 2 layers of foil. Melt the chocolate in a double boiler, remove from the heat and set aside. In a large mixing bowl, beat the cream cheese and sugar (with an electric mixer) until smooth. Add beaten eggs one at a time mixing well between each. Then add the cornflour, lemon zest, lemon juice and a pinch of salt. Now add the melted chocolate which should be warm and still runny (if it is too hot, the mixture will split) and continue to beat for a minute until mixed through. By hand, gently fold in the pure cream and the sour cream until just combined. Pour into the prepared tin.
Place the tin into a baking tray (bain-marie) and pour boiling water into the tray until it reaches 3cm up the side of the cake tin. Bake for 45 minutes.
Turn the oven off DON’T OPEN THE OVEN DOOR. Leave the cake in the oven for 1 hour. After an hour, remove from the oven and peel off the foil. Allow to cool on the bench completely before covering with cling wrap. Refrigerate overnight (don’t attempt to remove the cake from the tin until the next day).
To remove the cake from the tin, release and remove the sides. Cover a large flat plate with cling film then gently turn the cake upside down onto the plate and lift the base and bottom lining away. Place your cake stand gently on the bottom of the cake and carefully turn it upright.
* Pennysmenu Hint
If you reverse the base of the spring form tin before clipping it together you will eliminate the small ridge around the edge and create a completely smooth surface making removing the cake so much easier
If your cream cheese is at room temperature, the mixture will be silky smooth and less likely to develop lumps
Pennysmenu Raspberry Coulis
Making a berry coulis is a synch. It will take you all of 10 minutes from start to finish. On this occasion, I have used raspberries, but you could experiment with berries of your choice.
2x 125g punnets of fresh raspberries
5 ½ tbs caster sugar
Scant ¼ cup of water