In Baking Tips

Baked white chocolate cheesecake



March 8, 2016
By Myrtle Watson

A decadent and delicious New York-style cheesecake.

Makes: one large cheesecake
Serves: 6

FOR THE BISCUIT BASE

  • 100g digestive biscuits, smashed
  • 40g unsalted butter
  • 1 tbsp cocoa powder

FOR THE CHEESECAKE

  • 375g full-fat cream cheese
  • 20g sugar
  • 1 tbsp cornflour
  • 1 egg yolk
  • 100ml whipping cream
  • 180g white chocolate buttons
  • ½ vanilla pod, or 1 tsp vanilla essence

FOR THE RASPBERRY COMPOTE

  • 1 punnet of raspberries, plus extra to garnish
  • 1 tbsp icing sugar
  • Dark bitter chocolate, for the garnish, optional

01 Start by lining a metal baking ring with clingfilm. This will help prevent leakage. Then place it on a flat baking tray lined with baking paper, so the cheesecake cooks evenly.

02 Smash up the digestives, either by hand – a kitchen cloth and rolling pin works well – or in a food processor. Put the butter on a gentle heat. While it’s melting, add the cocoa powder to the digestives, mix, add the butter, then mix until it forms a crumbly texture.

03 Put the mixture in the bottom of the lined mould and press firmly and evenly to the edges. Leave it in the fridge for 30 minutes to set.

04 Beat together the cream cheese, sugar, cornflour and egg yolk, manually or in a food processor.

05 Once it is mixed together, bring the cream to the boil, add the white chocolate buttons and turn the heat to low. Add the vanilla seeds or essence.

06 Take off the heat once the chocolate has melted, but keep stirring. The heat will help the cream infuse with the vanilla flavour.

07 Let the chocolate mix cool to room temperature, then fold in the cream cheese mixture.

08 Pour into the lined cheesecake mould and make sure it fills all the nooks and crannies.

09 Heat the oven to 125C (145C non-fan) and cook for 30-35 minutes, or until a slight crust has formed around the edge and there is still a wobble in the centre. Leave to cool.

10 Make the raspberry compote by heating the raspberries in a pan with the icing sugar. Cook until the raspberries start to collapse.

11 Serve with a dollop of the compote and some fresh raspberries on the side. Finish with a grating of dark chocolate.


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