Friday, 15 June 2018

White Chocolate Cheesecake

I got this from bonus recipe card from the BBC FoodFood magazine years ago. We paired it with sweet English strawberries which are very much in season today. I only ever buy English strawberries and only when it is in season which is around late May to August.

This is a baked cheesecake compared to some of my other cheesecake here in this blog which required no baking. Maybe later I would try baking this in a waterbath.

White Chocolate Cheesecake

12 chocolate digestives (or graham crackers)
85 g  [1/3 cup] butter - melted
2 tsp  cocoa powder
1 Tbsp  caster sugar (superfine)

900 g  cream cheese (room temperature)
4 eggs
3 Tbsp  plain flour
200 g  [scant 1 cup] caster sugar
1/2 tsp vanilla extract
100 g  white chocolate - finely grated

2-3 chocolate flakes (optional)
icing sugar (optional)
  1. Preheat oven to 180°C/fan 160°C/350°F. Grease and line the bottom of a 23 cm/9-inch springform pan.
  2. Crush the digestives by putting it in a plastic bag and then bashing it with a mallet or rolling pin.
  3. Mix the crushed biscuits with the rest of the base ingredients. Pour this in the prepared pan. Press the mixture with the back of a spoon to cover the bottom of the pan.
  4. Bake in the oven for 5 minutes. Remove from oven and cool.
  5. In a big bowl, combine all the filling ingredients with an electric mixer until well combined.
  6. Pour mixture on top of the biscuit base in the pan.
  7. Bake for 50 minutes until almost firm but with a slight wobble in the middle.
  8. Remove from oven and cool completely in the pan.
  9. To serve, remove the cheesecake from the cake pan.
  10. [Optional] Dust the cheesecake with icing sugar. Break a few pieces of the chocolate flakes on top.