White Chocolate Cheesecake (Baked)

"Delicious, simple cheesecake. NOTE that this should be made the day before you need it. Use a springform cake or pie tin -- the kind with the detachable sides -- to make a nice-looking cheesecake. Note that you cover this tin on the outside with foil to prevent any water seeping in or filling seeping out -- the cake is baked inside another tin, to which water is added (like a bain-marie)."
 
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Ready In:
2hrs 5mins
Ingredients:
17
Serves:
8
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ingredients

  • Cake base

  • 3 12 ounces cake flour (100g)
  • 12 teaspoon baking powder (3ml)
  • 1 12 ounces superfine sugar (45 g castor sugar)
  • 1 12 ounces butter, very soft (45 g)
  • 1 egg yolk
  • 2 teaspoons milk
  • Filling

  • 1 12 lbs cream cheese (750 g, slightly more than 1 1/2 lbs)
  • 12 cup cream, fresh (125ml)
  • 3 12 ounces white chocolate, melted (100g, 1 slab)
  • 2 ounces superfine sugar (60g castor sugar)
  • 2 teaspoons vanilla (10 ml)
  • 4 eggs
  • 1 egg yolk
  • Topping

  • 1 cup creme fraiche (or thick sour cream, 250 ml)
  • 1 teaspoon vanilla (5ml)
  • 2 tablespoons superfine sugar (30 ml castor sugar)
  • 1 tablespoon lime juice (or use lemon juice, 15 ml)
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directions

  • Preheat oven to 300 def F/150 deg Celsius Grease a 9 inch/23 cm springform cake tin or deep pie plate with detachable rim.
  • Combine and blend well the ingredients for the base, and press down in the greased springform tin. Bake 25 minutes and cool.
  • Carefully cover the outside of the tin with foil, making sure it does not tear. This is so that no liquid can escape or get into the cheesecake during baking.
  • For the filling, combine the cream cheese, cream, melted chocolate, sugar and vanilla. Beat until smooth.
  • Add the eggs one at a time and beat until well incorporated.
  • Pour over the prepared base.
  • Place the foil-covered tin in a roasting pan or other larger tin. Fill this outside tin with water to come halfway up the sides of the foil-covered cheesecake tin, and ensure that no water comes near your filling.
  • Bake for an hour, and mix the topping ingredients in the meantime.
  • Pour over the filling and bake 10 minutes more.
  • Cool overnight in the roasting tin. Remove, and remove sides of the tin to serve.

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RECIPE SUBMITTED BY

I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
 
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