Cook1 hr 45 mins
The most amazing cheesecake I have ever had. I once heard someone describe eating a dish they really loved as "Kissing someone you're in love with, you have to close your eyes." and that is how I feel when I eat this. I use sliced mango and kiwi fruit, and as many berries as I can get. A great way to impress at a dinner party; this is always very very popular, even with those who don't like cheesecake. Cooking time does not include overnight chilling.
- 450 g cream cheese, at room temperature
- 1⁄4 cup caster sugar
- 3 teaspoons cornflour
- 3 eggs
- 1 teaspoon vanilla extract
- 3 teaspoons finely grated icing sugar
- 1 1⁄2 tablespoons strained fresh lemon juice
- 2 cups sour cream
- 1 cup thickened cream
- 220 g good quality white chocolate, melted then cooled to lukewarm
- fresh seasonal fruit
- passion fruit pulp, to serve
- Preheat oven to 180°C Grease a 20cm springform cake pan and line base with baking paper.
- Wrap the outside tightly with a double layer foil.
- Whiz cheese and sugar in a food processor for 30 seconds until smooth. With motor running, add cornflour, eggs one at a time, stopping occasionally to scrape down sides. Add vanilla, zest, juice, creams and ¼ tsp salt, and process until just combined, scraping down sides. Add chocolate and pulse until smooth. Pour into pan and sit in a large baking dish. Pour hot water into the dish to come halfway up the sides of the pan. Bake for 45 minutes, then off the oven, leaving the cheesecake inside for 1 hour. Remove pan from dish, take off the foil and cool cake completely in pan on a rack. Cover and chill overnight.
- To turn out, sit pan on a hot, damp towel to loosen base. Run a palette knife around edge of pan, then turn onto a serving plate.
- Decorate with fruit by piling the fruit on top (I find doing it randomly looks best) and pouring over the passionfruit pulp, then slice with a hot, dry knife.