When I got back from London, I was super bored in the house so I ended up baking a lovely white chocolate cheesecake. It was my first attempt to do so and it turned out very well. I would recommend this recipe to advanced beginners as it is quite easy to make (if you've made a plain cheesecake before!)
Ingredients:
9" spring form pan (or slightly smaller)
1/2 packet of plain digestive biscuits
1/4 cup melted butter
1 packet of frozen raspberries
2 tbsp sugar
1/2 cup water
1 tbsp cornstarch
4 spoons of sifted flour
2 packets of cream cheese (each 250g)
1 packet of single cream (about 180g)
1/2 cup white sugar
3 eggs
1 cup white chocolate chunks
1 tsp vanilla essence
Directions:
1. To make the base, crumble the digestive biscuits into the spring form pan. Mash the biscuits and mix with melted butter until it clumps together to form the cheesecake base. Press down the base and smoothen until it forms a flat surface. When done, put the base in the freezer.
2. To make the raspberry sauce, in a small saucepan, add the frozen raspberries. Add 2 tbsp sugar, water and cornstarch. Stir and bring to a boil for 5 minutes or until the sauce is thick. Sift/strain the sauce to remove the raspberry seeds.
3. Preheat oven to 180 degrees celcius. Melt the white chocolate chunks in the microwave in a bowl. Add cream and mix.
4. In a large bowl, combine cream cheese and sugar. Mix until smooth. Beat in the eggs, one at a time. Add 4 tbsp of flour. Stir in the melted chocolate and cream. Finally, add 1 tsp of vanilla essence.
5. Take the base out of the freezer. Wrap the bottom of the springform pan with aluminium foil. Pour half the batter onto the base. Add three tablespoons of raspberry sauce. Then top it off with the other half of the batter and another three tablespoons of raspberry sauce. Use a knife and swirl the batter with the sauce to create a marbled effect.
6. Bake in preheated oven for 1 hour. When it's baked, let it cool in the oven for a few hours. Then, remove from oven, wrap in clingfilm and put it in the fridge overnight before serving.
7. Remember you can keep the extra raspberry sauce which is very tasty with the cake!
^_^ Omnomnomwhitecholoateraspberrycheesecake. It's such a mouthful isn't it?
