Baked Cheesecakewith White Chocolate & a Cherry Topping
This cheesecake is great to serve at the end of a dinner party as it looks impressive and taste amazing. The combination of cherries and white chocolate always works well together and makes this cheesecake a little more special. However, I made this cheesecake when cherries were in season and only got a chance to post the pics now. So if you have a problem getting g hold of some cherries, use another berry for the topping – strawberries or black berries will work a treat too! And, look just as fab!
I also made a cherry syrup by reducing a cup of cherry juice by half: set a cup of cherry juice over a high-heat until the juice thickens and is reduced by half, and set aside to cool before adding to the cheesecake mixture. I then swirled that into my filling so as the create a marbled effect. It adds a little more flare, but not integral to the recipe. So if you’re feeling a little more ambitious swirl a berry syrup through the mix.
For the crust:
200g digestive biscuits
100g butter, melted
For the filling:
500g cream cheese, at room temperature
3 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature flour
15ml corn starch
300ml sour cream
180g white chocolate, melted
1tsp vanilla extract
For the topping:
200g, pitted cherries
l lemon, zested and juiced
2 tbsp sugar
Preheat the oven to 160 degrees Celcius.
Line the base of a 19cm (base measurement) springform pan with non-stick baking paper.
To make the crust: process the biscuits in a food processor until finely crushed and add the butter. Process until well combined. Transfer to the prepared pan. Press the biscuit mixture firmly over the base. Place in the fridge to set and chill.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 1 at a time, mixing well after each addition. Scrape down the bowl and beater, as necessary. Combine the cornflour and 2 tablespoons sour cream in a bowl. Add the cornflour mixture, remaining sour cream, chocolate and vanilla to the cream cheese mixture and beat on a low speed until combined.
Pour the cream cheese mixture into the cooled, set crust.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 50to 55 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim.
To make the topping: in a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool.
Once the topping is cool, spread over the top of your chilled cheesecake, dust with icing sugar and serve.