I must confess that I definitely prefer dark chocolate, but I can’t stop baking this special cheesecake! She’s so delicate and sincere; the white chocolate adds a different flavour without overpowering the cheesecake. She will literally melt in your mouth.
INGREDIENTS
CRUST (Tip 1) 125g butter, room temperature 50g castor sugar 1 egg 175g cake flour 2.5ml baking powder Pinch of salt CHEESECAKE 300g white chocolate 3 × 230g cream cheese tubs 1 cup castor sugar 2 tbsp cake flour 4 large eggs 1 tsp lemon zest 1 tbsp vanilla essence ½ cup cream ½ tsp salt
METHOD
CRUST
1. Prepare a springform cake tin (23-25cm) with non-stick spray.
2. In a medium bowl, cream the butter and castor sugar until light and fluffy.
3. Add the egg and mix until well combined.
4. Sift together the cake flour, baking powder and salt in a separate bowl.
5. Add the flour mixture, one tablespoon at a time, to the butter mixture until well combined.
6. Spread the mixture onto the base and sides of the prepared cake tin and place in the fridge for 30
minutes to firm up.
CHEESECAKE
1. Place the white chocolate in a microwave bowl and heat in short bursts of 30 seconds each,
stirring every time until the chocolate has just melted. Put aside to cool down.
2. Preheat the oven to 200°C and place the oven rack in the middle of the oven.
3. In a large mixing bowl, whisk the cream cheese until light and fluffy (5-10 min).
4. Add the castor sugar and cake flour and whisk for another 3 minutes until well combined.
5. Add the eggs, one at a time, mixing well after each addition.
6. Add the rest of the ingredients, including the white chocolate and mix until well combined and
smooth.
7. Pour the cheesecake mixture over the prepared crust into your cake tin and bake for 15 minutes.
8. Reduce the heat to 120°C and bake for another 45 minutes.
9. Turn the oven off and leave the cheesecake inside of the oven to cool down (3-4 hours). DO NOT
open the oven door.
10. Allow the cheesecake to rest and set in the fridge for a few hours or overnight before serving
(Tip 2).
TIPS 1. You are more than welcome to make a simple cookie crust as well. 2. The cheesecake is delicious with or without a top layer. I covered it with a thin layer of white chocolate cream cheese icing that I had left from the previous cake.