Thursday, November 19, 2009
As I mentioned on face book - cheesecake recipe Mmmm,worth every calorie!
White chocolate and berry cheesecake
Cheesecakes are so decadent and this one is a stunner, made loaf style and drizzled with berry syrup.
300g white chocolate
250 ml cream
500 g cream cheese
50 g caster sugar
1 packet ginger nut biscuits crushed with a rolling pin to form crumbs
60 g butter melted
For the syrup – use some in the cheesecake and the remainder to decorate it
2 cups frozen mixed berries
¼ cup sugar
¼ cup water
A small squeeze of lemon juice
1 tbsp arrowroot
1 tbsp cold water
Line a loaf tin with cling film so it completely covers the inside of the loaf tin and there is enough over- hang to wrap over the top when filled.
Melt the white chocolate gently in a bowl set over a small saucepan containing simmering water – stir frequently, and when beginning to melt, turn off the heat and allow the residual heat to completely melt the chocolate.
While the chocolate is melting make the syrup. Place the frozen berries, sugar and water in a small saucepan and simmer gently for 15 minutes. Remove from the heat, mix together the arrowroot and tbsp of cold water and stir into the berry mixture. It should begin to form a slight gel.
Beat together the cream cheese, cream, caster sugar and white chocolate.
Spoon a layer of the cream cheese mixture into the tin then drizzle in some of the berry mixture, add another layer of cream cheese mixture and some more berry syrup, continuing in this manner until the cheese mixture is used up. Retain some berry syrup for decorating the cheesecake when set.
Mix the melted butter into the ginger nuts. Gently bang the loaf tin on the bench so the mixture settles well into the corners of the tin then pack the crumb mixture on the top, pressing it down firmly. This layer will form the base when the cheesecake is turned out.
Fold the excess cling film over the crumb crust and refrigerate the cake for 6 hours or overnight.
To serve gently loosen the cake then up-turn onto a serving platter, remove the cling film and drizzle with remaining syrup. Serve in slices.