White Chocolate Cheesecake (Baked)

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READY IN: 2hrs 5mins
Recipe by Zurie

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).

Ingredients Nutrition

  • 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)

Directions

  1. 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.
  2. Combine and blend well the ingredients for the base, and press down in the greased springform tin. Bake 25 minutes and cool.
  3. 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.
  4. For the filling, combine the cream cheese, cream, melted chocolate, sugar and vanilla. Beat until smooth.
  5. Add the eggs one at a time and beat until well incorporated.
  6. Pour over the prepared base.
  7. 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.
  8. Bake for an hour, and mix the topping ingredients in the meantime.
  9. Pour over the filling and bake 10 minutes more.
  10. Cool overnight in the roasting tin. Remove, and remove sides of the tin to serve.

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