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.
For the crust –
30 gm butter
110 gm Granita biscuits
– 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.
75 gm white choc bits
250 gm cream cheese
110 gm caster sugar
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.