Prep 15 mins
Cook 1 hr 40 mins
My first cheesecake some years ago was a gelatinous flavourless catastrophe: from that point on I knew it could only get better. I then tried dozens of recipes, from book, from friends, but in the end I had to come up with my own recipe, which I must say has some followers... Cooking temperature is everything: in my oven 250C-120C means thermostat 215-80. You'll have to use an oven thermometer to get it right in yours. Last thing, instead of butter I actually prefer to use a soya-based spread, e.g. "Pure".
For the base
- 10 rich tea biscuits
- 6 walnut halves
- 1 teaspoon ground cinnamon
- 3 tablespoons butter
- 1 teaspoon butter
For the filling
- 200 g cream cheese
- 200 g light cream cheese
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 tablespoon cornstarch
- 1 tablespoon caster sugar
- 200 g white chocolate
- 3 tablespoons milk
- Preheat oven at 250°C.
- Crunch the biscuits with the walnuts and the cinnamon.
- Then mix in the butter/Pure.
- Press mixture at the bottom of an 8-inch loose-bottom pan.
- Spread a little bit of butter/Pure on the sides of the pan and put to the fridge until needed.
- Melt the white chocolate in bain-marie with milk.
- Mix well (food processor 5 minutes): the cream cheese, the vanilla extract, the eggs, the corn starch, the sugar, the melted chocolate.
- Pour into the pan and put to the oven.
- Turn down oven at 120C straight away and cook for 1h40.
- Leave to cool completely on a rack - after 10 minutes or so remove the sides of the pan.
- Refrigerate for a couple of hours.